Fajitas are a fast, fresh, one-skillet dinner. Especially when the chicken is already marinated and the veggies come pre-sliced. Just add sizzle.
What You Get
Fajita vegetable mix
Marinated chicken breast
What You’ll Need
Salt and freshly ground pepper
Makes 3 servings
Active Time: 15 minutes
Total time: 15 minutes
In a frying pan over medium-high heat, warm 1 tablespoon canola oil. Add the fajita vegetables and sauté until soft and starting to brown, about 5 minutes. Season with salt and pepper. Transfer to a plate and set aside.
Return the pan to the heat, and add another 1 tablespoon canola oil. Add the chicken and sear, stirring once or twice, until firm to the touch and no longer pink, 3 to 5 minutes. Return the vegetables to the pan and toss to combine. Set aside and keep warm.
Meanwhile, cut the lime into wedges for squeezing. Roughly chop a handful of cilantro leaves.
To warm the tortillas, in a dry pan over medium-high heat, flash the tortillas for 30 seconds on each side. Wrap them in a clean towel to steam through and keep warm.
To build the fajitas, place the tortillas on plates, and fill with the chicken and vegetables. Drizzle with the tomatillo-avocado salsa and sprinkle with the cilantro. Serve warm, with the lime wedges for squeezing.