Chicken & Green Bell Pepper Fajitas

Name: Chicken & Green Bell Pepper Fajitas with Pico de Gallo & Lime Crema
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: 10 ounce Chopped Chicken Breast; 1 unit Flour Tortillas; 1 unit Green Bell Pepper; 1 unit Yellow Onion; 1 unit Southwest Spice; 2 unit Sour Cream; 1 unit Lime; 1 unit Tomato; 1 unit Jalapeño; 2 teaspoon Cooking Oil; Salt; Pepper

with Pico de Gallo & Lime Crema

Recipe Development TeamPublished on April 19, 2023

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Ever been to one of those restaurants where they plop a sizzling skillet full of spiced chicken, peppers, and onions on your table, leaving you free to assemble your fajita dinner as you’d like? We love those, and we’ve recreated that experience at home. While we won’t instruct you to lay your tortillas in a towel-lined basket before serving, we won’t think you’re crazy if you do.

Tags:

Easy Cleanup

Allergens:

Soy

•Wheat

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time15 minutes

DifficultyEasy

Ingredients

serving amount

10 ounce

Chopped Chicken Breast

1 unit

Flour Tortillas

(Contains: Soy, Wheat)

1 unit

Green Bell Pepper

1 unit

Yellow Onion

1 unit

Southwest Spice

2 unit

Sour Cream

(Contains: Milk)

1 unit

Lime

1 unit

Tomato

1 unit

Jalapeño

Not included in your delivery

2 teaspoon

Cooking Oil

Salt

Pepper

Nutrition Values

/ per serving

Calories610 kcal

Fat23 g

Saturated Fat8 g

Carbohydrate59 g

Sugar9 g

Dietary Fiber3 g

Protein40 g

Cholesterol125 mg

Sodium710 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Instructions

Wash and dry produce. Dice tomato. Halve, peel, and thinly slice onion; finely chop a few slices until you have 1½ TBSP (3 TBSP for 4 servings). Zest and quarter lime. Finely chop half the jalapeño, removing ribs and seeds if you prefer less heat. (If you like things spicy, thinly slice remaining jalapeño into rounds for garnishing.) Halve, core, and thinly slice bell pepper into strips.

In a small bowl, combine tomato, chopped onion, a squeeze of lime juice, and as much chopped jalapeño as you’d like. Season with salt and pepper.

In a second small bowl, combine sour cream, lime zest, 1 TBSP water (2 TBSP for 4 servings), and a squeeze of lime juice. Season with salt and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add bell pepper; cook, stirring occasionally, until browned and tender, 4-5 minutes. Add sliced onion; cook, stirring occasionally, until softened, 4-5 minutes. (If needed, add a splash of water to help veggies soften.) Season with salt and pepper. Turn off heat and transfer to a plate.

Meanwhile, pat chicken dry with paper towels; season all over with 2 tsp Southwest Spice Blend (4 tsp for 4 servings; be sure to measure), salt, and pepper. Heat a drizzle of oil in pan used for veggies over medium-high heat. Add chicken and cook, stirring occasionally, until browned and cooked through, 4-6 minutes.

While chicken cooks, wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. Divide tortillas between plates and fill with chicken, veggies, pico de gallo, and lime crema. (If using, garnish with that sliced jalapeño!) Serve with remaining lime wedges on the side.

Chicken is fully cooked when internal temperature reaches 165°.