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Smoky Chicken Fajitas

Smoky Chicken Fajitas

with Blistered Corn Salsa & Fresh Guacamole

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Fajitas are the ultimate crowd pleaser, especially with fixings as delicious as these. We're upping your salsa game with smoky blistered corn and fresh tomatoes - you'll never open another jar again. Fiesty cumin and chili-spiked chicken plus creamy guacamole will make this a fajita night to remember.

Tags:Spicy
Allergens:Wheat

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

Total Time45 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

4 unit

Flour Tortilla

(ContainsWheat)

2 unit

Chicken Breasts

1 unit

Red Bell Pepper

1 bunch

Cilantro

1 unit

Tomato

1 unit

Lime

1 unit

Red Onion

1 unit

Jalapeño

½ teaspoon

Chili Powder

½ teaspoon

Cumin

1 unit

Avocado

1 unit

Corn

Not included in your delivery

1 tablespoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2949.7200000000003 kJ
Calories705 kcal
Fat30 g
Saturated Fat0 g
Carbohydrate63 g
Sugar0 g
Dietary Fiber12 g
Protein49 g
Sodium0 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.
Utensils
Utensilsarrow down iconarrow down icon
Knife
Zester
Bowl
Pan
Spoon
Large Pan
Fork
Aluminum Foil
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Preheat oven to 350 degrees. HINT: If you have microwave, you can skip the oven and warm the tortillas there instead! Halve, peel, and slice half the red onion and finely dice the other half. Finely chop the tomato, cilantro, and jalapeño. Zest half the lime, then cut it into wedges. Core, seed, and thinly slice the red bell pepper. Cut kernels off the corn cob. Finally, cut the chicken into 1/2-inch strips.

2

In a medium bowl, combine the tomatoes, half the ciltrano, jalapeño to taste (carefuly, it's spicy!), and a drizzle of olive oli. Season with salt and pepper.

3

Heat 1/2 tablespoon olive oil in a large pan over medium-high heat. Add corn and half the diced onion and season with salt and pepper. Cook, tossing, for about 5 minutes, until corn is slightly blistered. Remove from the pan and set aside.

4

In the same pan, heat another 1/2 tablespoon olive oli over medium-high heat. Add the sliced onion and bell peppers and cook for about 5 minutes, until soft and slightly charred. Season with salt and pepper. Set aside with corn.

5

In the same pan, heat another 1/2 tablespoon olive oil over medium-high heat. Season the chicken with salt and pepper and cook in batches, tossing, until browned, 3-4 minutes. Once cooked, add all the chicken back to the pan and stir in the peppers, onions, cumin, chili powder, and a squeeze of lime. Cook 30 seconds, until fragrant. Set aside.

6

Wrap the tortillas in foil and heat them up in the oven for about 5 minutes. Or, wrap tortillas in a damp paper towel and microwave for 45 minutes on high. While the tortillas warm, halve, peel, and pit the avocado. Using a fork, mash it in a bowl with the remaining diced onion, remaining cilantro, a squeeze of lime, lime zest, and more jalapeño if you like it spicy! Season with salt and pepper.

7

And now the fun part! Assemble fajitas with the tortillas, chicken, peppers and onions, corn salsa, and guacamole. Ole!