Chicken fajitas with chipotle rice, jicama sticks, and guacamole

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Chicken fajitas with chipotle rice, jicama sticks, and guacamole

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Chicken fajitas with chipotle rice, jicama sticks, and guacamole

Dairy-Free, Soy-Free, Spicy, Protein Plus

2 Servings, 910 Calories/Serving

35–50 Minutes

Adventure awaits with this Tex-Mex roadhouse classic! Savor juicy spiced chicken, bright lime-jicama sticks, and rice tussled with our spicy chipotle dressing.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ¾ cup basmati rice
  • Sunbasket Mayan chipotle dressing (maple syrup - chipotle chile in gluten-free adobo - canola oil - lime juice - water - red wine vinegar - garlic)
  • 1 organic red or other bell pepper
  • 1 organic white onion
  • Sunbasket fajita spice blend (cumin - dried Mexican oregano - ancho chile powder - granulated garlic)
  • 2 organic boneless skinless chicken breasts (about 5 ounces each)
  • 1 organic jicama (about ½ pound)
  • 1 organic lime
  • 6 Mi Rancho Artisan tortillas
  • ½ cup guacamole

Nutrition per serving

Calories 910, Total Fat 22g (28% DV), Sat. Fat 3g (15% DV), Trans Fat 0g, Cholest. 50mg (17% DV), Sodium 1040mg (45% DV), Total Carb. 135g (49% DV), Fiber 22g (79% DV), Total Sugars 12g (Incl. 1g Added Sugars, 2% DV), Protein 40g
Contains: Wheat

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the rice

  • Rinse the rice.

In a small sauce pot, combine the rice and 1 cup [1½ cups] lightly salted water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Fluff with a fork, stir in the chipotle dressing, cover, and keep warm. Meanwhile, prepare the chicken and vegetables.


Prep the chicken and vegetables

  • Remove the stem, ribs, and seeds from the bell pepper; cut the pepper into ¼-inch-wide strips.
  • Peel and cut enough onion into ¼-inch-thick slices to measure 1 cup [2 cups].
  • Set aside half the fajita spice blend for the vegetables.
  • Pat the chicken dry with a paper towel; season the chicken with salt, pepper, and half the fajita spice blend. 


Cook the chicken and vegetables

In a large frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the chicken and cook, turning occasionally, until lightly browned and cooked through, 4 to 6 minutes per side. Transfer to a cutting board to cool slightly, then cut the chicken into ½-inch-thick slices. Do not clean the pan. 

In the same pan used for the chicken, if dry, add 1 to 2 tablespoons oil. Warm over medium-high heat until hot but not smoking. Add the bell pepper and onion and cook, stirring occasionally, until the vegetables start to soften, 5 to 7 minutes. Stir in the remaining fajita spice blend and cook until fragrant, about 1 minute. Transfer to a plate. Wipe out the pan if using for the tortillas.

While the chicken and vegetables are cooking, prepare the jicama. 


Prep the jicama

  • Using a sharp knife or a peeler, remove the peel from the jicama; cut the white flesh into ¼-inch-thick slices, then cut the slices lengthwise into ¼-inch-thick sticks. 
  • Zest and juice ½ lime; cut the remaining half into wedges for garnish. [Zest and juice 1 lime; cut the remaining lime into wedges.]

In a medium bowl, toss together the jicama, lime zest, and lime juice. Season to taste with salt. 


Warm the tortillas

On the stovetop directly over a flame, or in the same pan used for the chicken and vegetables over medium heat, warm the tortillas, turning once, until just pliable and warmed through, about 30 seconds per side. Transfer to a clean kitchen towel, cover, and keep warm.


Set out the rice, chicken, vegetables, jicama, tortillas, guacamole, and lime wedges. Invite everyone to assemble their own fajitas. 

Kids Can!
  • Rinse the rice. 
  • Measure the water for the rice.
  • Measure the onion.
  • Juice the lime. 
  • Toss the jicama with lime zest and juice.