New Mexican chicken fajitas with bell pepper and onion

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

New Mexican chicken fajitas with bell pepper and onion

Family-Friendly, Soy-Free

2 Servings, 620 Calories/Serving

20 Minutes

For our Southwestern-inspired fajitas, chicken is simmered with our house-made puree of juicy tomatoes, New Mexican chiles, and Mexican oregano. Don’t forget a squeeze of lime!

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket 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.
  • 1 organic yellow onion
  • 1 organic red or other bell pepper
  • 10 ounces boneless skinless chicken breast strips
  • Sun Basket Southwestern salsa (water - tomatoes - EVOO - tomato paste - garlic - kosher salt - dried New Mexican chiles - coriander - dried Mexican oregano)
  • 1 organic lime
  • 4 or 5 sprigs organic fresh cilantro
  • 6 Mi Rancho Artisan tortillas
  • ¼ cup organic Greek yogurt
Chef's Tip
If making this dish for four people, cook the chicken in two batches, adding more oil to the pan between batches if needed.
Shine from the Inside Out
Building a balanced plate featuring a variety of nutrients is all about incorporating as many colors as possible. In our test kitchen, our team of dietitians and chefs always keeps color in mind, not only for visual appeal but also for nutritional balance. This is why you'll find that most of our dishes, like this one, showcase an array of colors across the spectrum.
Ingredient IQ
Fajitas were born on the ranchlands of the Rio Grande Valley in southern Texas, along the border between Mexico and the United States, where ranch workers blended dishes from both culinary backgrounds. When steers were butchered during cattle drives, the least-desired parts were given to vaqueros (cowboys) as part of their wages. Traditionally, they received skirt steak, which was tough but had a rich, beefy flavor. These days, fajitas are made with many kinds of fillings, including the tender chicken here.

Nutrition per serving

Calories: 620, Protein: 42g (84% DV), Fiber: 13g (52% DV), Total Fat: 18g (28% DV), Monounsaturated Fat: 10g, Polyunsaturated Fat: 1.5g, Saturated Fat: 2.5g (13% DV), Cholesterol: 80mg (27% DV), Sodium: 1100mg (46% DV), Carbohydrates: 69g (23% DV), Total Sugars: 10g, Added Sugars: 0g (0% DV).
Contains: Milk, 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

Prep and cook the vegetables

  • Peel and thinly slice enough onion to measure 1 cup [2 cups].
  • Remove the stem, ribs, and seeds from the bell pepper; cut the pepper into ¼-inch-wide strips.
In a large frying pan over high heat, warm 2 teaspoons [1 TBL] oil until hot but not smoking. Stir in the onion and cook until just starting to char, 1 to 2 minutes. Add the bell pepper, season with salt and pepper, and cook, stirring occasionally, until starting to char and soften, 3 to 4 minutes. Transfer to a plate. Do not clean the pan.

2

Prep and cook the chicken

  • Cut a small corner from the chicken packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. Season with salt and pepper.
In the same pan used for the onion and pepper, warm 1 to 2 teaspoons oil over medium-high heat until hot but not smoking. Add the chicken and cook, stirring once or twice, until lightly browned but not yet cooked through, 2 to 3 minutes. Add the Southwestern salsa, bring to a simmer, and cook, stirring occasionally, until the chicken is cooked through, 2 to 3 minutes. Transfer to a plate.
While the chicken cooks, prepare the garnishes and heat the tortillas.

3

Prep the garnishes; warm the tortillas

  • Cut the lime into wedges.
  • Coarsely chop the cilantro.
On the stovetop directly over a flame, or in a dry medium frying pan 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 tortillas, chicken, onion and pepper, lime wedges, cilantro, and yogurt and invite everyone to assemble their own fajitas.
Kids Can!
  • Measure the onion.
  • Help set out the fajita ingredients.
  • Assemble their own fajitas.