Chicken Fajitas Preparation

Packed with flavor, this customer favorite includes orange, green, and red bell peppers for a colorful and healthy dinner.

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Chicken Fajitas Preparation

Included Ingredients

Chicken breast, orange pepper, green pepper, red pepper, lime, tomatoes, chilies, honey, onion, salt, seasonings.

Groceries Needed

  • Tortillas of choice
  • Avocado
  • Shredded cheese
  • Additional toppings of choice

Optional Additions

  • Lime juice (for stronger flavor)
  • Cumin (for stronger flavor)
  • Chili powder (for stronger flavor)
  • Salt and pepper, to taste

Preparation & Serving Instructions

Cook times are for frozen meals. Times may vary by slow cooker/pressure cooker. Ensure all food reaches 165°F (74°C) before serving. If cooking a thawed meal, use the shorter cooking time listed as a guideline.

Cook: Follow the cooking instructions below.

Serve: Serve with tortillas, cheese, and toppings of choice.

Alternative Serving Instructions:

Serve as a chicken fajita quesadilla or chicken fajita salad.

Chicken Fajitas Cilantro Lime Quinoa Bowls Recipe

Sheet Pan Fajita Buddha Bowl

Low Carb Serving Option:

Make lettuce wraps or use lower carb tortilla options

Small

Meals feed 2-3

Stovetop

Cook from frozen in a medium saucepan over medium heat. Break up as it thaws and cooks. Cover and cook over medium low heat for 25-30 minutes.

If thawed before cooking, slice chicken and saute with peppers, onions and sauce for 5-10 minutes or to an internal temperature of 165 F.

Oven

Thaw meal in fridge overnight or by running under cool water. Preheat oven to 400° F. Cover sheet pan with foil or non-stick cooking spray and spread ingredients evenly on pan. Discard any remaining liquid instead of adding to pan. Cook for 13-15 minutes or until chicken reaches 165° F and peppers are tender, stirring halfway through. Can also switch oven to broil after cooking and cook for an additional 3-5 minutes, watching closely, until edges are crispy.

Pressure Cooker

Cook on manual for 20 minutes or to an internal temperature of 165 F, natural pressure release. May add up to 1/4 cup of liquid before cooking to bring up to pressure. If chicken isn't cooked through after 20 minutes, shred and return to the pressure cooker. Cook on sauté setting until cooked through.

Slow Cooker

Using a 1.5-2 quart slow cooker, cook on low 3-4 hours or to an internal temperature of 165° F. Remove chicken, shred, and return to juices before serving.

Grill

Thaw meal in refrigerator overnight. Cook on a griddle or on top of foil over the grill to an internal temperature of 165° F.

Seasoning

For stronger flavors, add 30-60 minutes before serving:

Lime Juice | ½-1 Tbsp

Cumin | ½ tsp

Chili Powder | ½ tsp

Salt and pepper, to taste

Medium

Meals feed 4-6

Slow Cooker

Cook on low 3-4 hours, or to an internal temperature of 165 F. Remove chicken, shred, and return to juices before serving.

Pressure Cooker

Cook on manual for 30 minutes, or to an internal temperature of 165 F. Natural pressure release. May add ¼ cup liquid before cooking to bring up to pressure. If chicken isn’t cooked through after 30 minutes, shred and return to the pressure cooker on sauté setting.

Grill

Thaw meal in refrigerator overnight. Cook on a griddle or on top of foil over the grill to an internal temperature of 165° F.

Oven

Thaw meal in fridge overnight or by running under cool water. Preheat oven to 400° F. Cover sheet pan with foil or non-stick cooking spray and spread ingredients evenly on pan. Discard any remaining liquid instead of adding to pan. Cook for 13-15 minutes or until chicken reaches 165° F and peppers are tender, stirring halfway through. Can also switch oven to broil after cooking and cook for an additional 3-5 minutes, watching closely, until edges are crispy.

Seasoning

For stronger flavors, add 30-60 minutes before serving:

Lime Juice | 1-2 Tbsp

Cumin | 1 tsp

Chili Powder | 1 tsp

Salt and pepper, to taste

Nutrition Facts

Serving Size | 0.5 cup
198 Calories | 7.6g Total Fat | 6.8g Carbs | 2g Fiber | 25.1g Protein | 4g Sugars | 1.9g Sat. Fat | 372mg Sodium

Allergens: None listed. Your meal package will identify if substitutions have been made.

Nutrition Facts and allergen data apply to standard recipes only and do not reflect allergy substitutions or customer-provided ingredients.

The above Nutrition Facts refer to meals prepared at in-person classes and may slightly differ from delivered meals. Please refer to the label on the meal for the most accurate nutrition information.