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Chicken Fajitas

Chicken Fajitas

with Homemade Guacamole and Pico De Gallo

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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.

Allergens:Wheat/BléMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

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, 6-inch

(ContainsWheat/Blé)

2 unit

Sour Cream

(ContainsMilk/Lait)

Not included in your delivery

unit

Salt*

unit

Pepper*

unit

Oil*

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3397.4080000000004 kJ
Calories812 kcal
Fat38 g
Saturated Fat0 g
Carbohydrate72 g
Sugar0 g
Dietary Fiber9 g
Protein50 g
Cholesterol0 mg
Sodiumnull mg
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

Warm the tortillas: Meanwhile, wrap the tortillas in a damp paper towel and microwave on high for 30 seconds to warm up.

6

Finish and serve: Assemble fajitas with the tortillas, chicken mixture, pico de gallo, guacamole, and sour cream. Squeeze the lime juice overtop. Enjoy!