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.

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Chicken fajitas with chipotle rice, jicama sticks, and guacamole

Spicy, Dairy-Free, Soy-Free

2 Servings, 890 Calories/Serving

35–50 Minutes

Adventure awaits with this Tex-Mex roadhouse classic! Feast upon 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.
  • ½ cup basmati rice
  • Sunbasket Mayan chipotle dressing (coconut palm nectar - 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
  • Chicken options:
  • 2 organic boneless skinless chicken breasts (about 6 ounces each)
  • 2 to 4 organic boneless skinless chicken thighs (about 10 ounces total)
  • Sunbasket fajita spice blend (cumin - dried Mexican oregano - ancho chile powder - granulated garlic)
  • 1 organic jicama (about ½ pound)
  • 1 organic lime
  • 6 Mi Rancho Artisan tortillas
  • ½ cup Wholly guacamole

Nutrition per serving

Calories: 890, Protein: 44g (88% DV), Fiber: 26g (104% DV), Total Fat: 22g (34% DV), Monounsaturated Fat: 4.5g, Polyunsaturated Fat: 1g, Saturated Fat: 3g (15% DV), Cholesterol: 80mg (27% DV), Sodium: 1000mg (42% DV), Carbohydrates: 129g (43% DV), Total Sugars: 15g, Added Sugars: 1g (2% DV).
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.

Instructions

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

Wash produce before use

1

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.

2

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].
  • Pat the chicken dry with a paper towel.

In a medium bowl, combine the bell pepper, onion, and chicken; season with salt and pepper and the fajita spice blend and toss to coat.

3

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, 3 to 4 minutes per side for thighs, 4 to 6 minutes per side for breasts. 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, 6 to 8 minutes. Transfer to a plate. Wipe out the pan if using for the tortillas. While the chicken and vegetables are cooking, prepare the jicama. 

4

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 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. 

5

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.

Serve

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.