Chicken Fajitas
with Homemade Guacamole and Pico De Gallo
No need to go to a restaurant tonight! Make your own sizzling chicken fajitas with crunchy red bell pepper, soft caramelized onion, and creamy guacamole. This dish has party written all over it.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Chicken Breasts
1 unit
Tomato
1 unit
Lime
113 g
Red Onion
1 unit
Jalapeño
7 g
Cilantro
1 unit
Avocado
185 g
Red Bell Pepper
1 tsp
Chili Powder
6 unit
Flour Tortillas
(Contains Gluten)
2 unit
Sour Cream
(Contains Milk)
Not included in your delivery
unit
Salt*
unit
Pepper*
unit
Oil*
Nutrition Values
Instructions
Prep: Wash and dry all produce. Dice half the red onion slices. Finely dice the jalapeño, removing the seeds and ribs if you prefer less heat. Core, seed, and dice the tomato. Halve the lime. Finely chop the cilantro. Slice the chicken into thin strips.
Make the pico de gallo: In a small bowl, combine the tomato, half the cilantro, half the diced onion, a squeeze of lime, and as much jalapeño as you like. Season with salt and pepper.
Make the guacamole: Halve, peel, and pit the avocado. Scoop it into another small bowl and mash with the remaining cilantro, a squeeze of lime, as much remaining diced onion and jalapeño (to taste). Season with salt and pepper.
Cook the filling: Heat a drizzle of oil in a large pan over medium heat. Add the chicken to the pan and cook, tossing, for 1-2 minutes until chicken just starts to brown. Add the sliced red onion, bell peppers and chili powder. Cook, tossing, for 5-6 minutes until vegetables are tender. Season with salt and pepper.
Warm the tortillas: Meanwhile, wrap the tortillas in a damp paper towel and microwave on high for 30 seconds to warm up.
Finish and serve: Assemble fajitas with the tortillas, chicken mixture, pico de gallo, guacamole, and sour cream. Squeeze the lime juice overtop. Enjoy!
