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Garlic Lime Chicken Fajitas
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Garlic Lime Chicken Fajitas

Garlic Lime Chicken Fajitas

with Pickled Onion & Lime Crema

Ready for your 5-second meditation? Okay: Close your eyes. Hear the sizzle. Smell the caramelized peppers and onions. Feel the warm steam hit your face. Picture the jealous stares knowing that you, as usual, ordered the best dish on the menu. Yes, we’re talking fajitas, people! Now for the real moment of zen: This restaurant staple is (gasp) better—and even more satisfying—when you make it yourself! Especially when tangy, garlicky chicken, zingy pickled onion, and cooling lime crema are involved.


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

Total Time45 minutes


serving amount

1 unit

Chicken Breast Strips

1 unit

Flour Tortillas

(Contains Soy, Wheat)

1 unit

Poblano Pepper

1 unit

Long Green Pepper

1 unit

Yellow Onion

1 unit

Southwest Spice Blend

2 unit

Sour Cream

(Contains Milk)

1 unit


2 clove


Not included in your delivery

4 teaspoon

Vegetable Oil



¼ teaspoon



Nutrition Values

/ per serving
Energy (kJ)2929 kJ
Calories720 kcal
Fat33 g
Saturated Fat11 g
Carbohydrate76 g
Sugar10 g
Dietary Fiber5 g
Protein36 g
Cholesterol120 mg
Sodium990 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.


Step 1

Wash and dry all produce. Halve, peel, and very thinly slice onion. Zest and quarter lime. Peel and finely chop garlic. Halve, core, and thinly slice poblano and green pepper into strips.

Step 2

In a small bowl, combine ¼ of the onion, juice from half the lime, ¼ tsp sugar, and a pinch of salt. Set aside to quick-pickle. In a separate small bowl, combine sour cream, half the lime zest, a squeeze of lime juice, and a pinch of garlic. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

Step 3

Heat a drizzle of oil in a large pan over medium-high heat. Add poblano and green pepper; season with salt and pepper. Cook, stirring, until slightly softened, 5-7 minutes. Add remaining onion and season with salt and pepper. Cook, stirring, until lightly browned and tender, 4-5 minutes. Add 1 tsp Southwest Spice (2 tsp for 4 servings; you’ll use the rest in the next step). Cook until fragrant, 30 seconds. Transfer veggies to a plate and set aside.

Step 4

Meanwhile, place chicken in a medium bowl and pat dry with paper towels. Add a large drizzle of oil and remaining Southwest Spice, lime zest, and garlic. Season generously with salt and pepper; stir to coat.

Step 5

Once veggies are done, heat a drizzle of oil in same pan over high heat. Add chicken and cook, stirring occasionally, until browned and cooked through, 4-6 minutes. (Don’t move the chicken around too much! You want to develop nice caramelization on all sides.)

Step 6

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, pickled onion (draining first), and a drizzle of lime crema. Serve with any remaining lime wedges on the side.