Chili-Cumin Chicken Fajitas with Avocado Crema
includes a recyclable aluminum tray- Sulphites
- Wheat
- Milk
- Milk
- Soy
- May contain traces of allergens
- Sulphites
- Sesame
- Tree nuts
- Wheat
- Mustard
- Peanuts
Ingredients: Chicken breasts • Sweet bell pepper • Flour tortillas (wheat, sulphites) (wheat flour, water, canola oil, salt, sugar, soybean oil, mono- and diglycerides, sodium acid pyrophosphate, calcium propionate, potassium sorbate, sodium bicarbonate, potassium bicarbonate, sodium aluminum phosphate, calcium lactate, sodium aluminum sulfate, enriched wheat flour, cornstarch, fumaric acid, potassium chloride, seasoning (autolyzed yeast, ammonium chloride), guar gum, monocalcium phosphate, l-cysteine hydrochloride, amylase, enzymes, sodium metabisulphite) • Red onion • Roma tomato • Lime • Guacamole (hass avocado, tomato, onion, sea salt, garlic, cilantro, cilantro essential oil) • Sour cream (milk) (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) • Cheddar cheese (milk) (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) • Chili-cumin spice blend (spices and herbs, salt, sugars (sugar, corn syrup solids), dehydrated vegetables (garlic, onion, red bell pepper, celery), citric acid, paprika oleoresin, canola oil, silicon dioxide, monosodium glutamate) • Cilantro • Aluminum trays.
Ingredients
2 unit(s)
Chicken Breasts
6 unit(s)
Flour Tortillas
(Contains: Sulphites, Wheat May be present: Milk, Soy)
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Red Onion
7 g
Cilantro
1 unit(s)
Lime
1 unit(s)
Tomato
43 mL
Sour Cream
(Contains: Milk May be present: Milk, Sulphites)
3 tbsp
Guacamole
¼ cup
Cheddar Cheese, shredded
(Contains: Milk)
11 g
Chili-Cumin Spice Blend
(May be present: Sesame, Soy, Sulphites, Tree nuts, Wheat, Mustard, Peanuts)
1 unit(s)
Aluminum trays
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Sugar*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 475°F. Wash and dry all produce.
- Peel, halve, then cut onion into 1/4-inch slices.
- Core, then cut pepper into 1/4-inch slices.
- To aluminum tray, add peppers, three quarters of the onions, half the Chili-Cumin Spice Blend and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Toss to coat.
- Pat chicken dry with paper towels.
- To a plate, add chicken, remaining Chili-Cumin Spice Blend and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Flip to coat.
- Nestle chicken into tray with veggies, rearranging veggies over chicken if necessary so that chicken is making contact with the bottom of the tray. Roast at the bottom of the oven for 18-24 min until veggies are tender and chicken is cooked through.**
- While veggies and chicken cook, zest then juice half the lime. Cut remaining lime into wedges.
- Finely chop remaining onion.
- Cut tomato into 1/4-inch pieces.
- Roughly chop cilantro.
- To a small bowl, add tomato, lime juice, cilantro, remaining onions, 1/2 tbsp (1 tbsp) oil and 1/8 tsp (1/4 tsp) sugar. Season with salt and pepper. Stir to combine. (NOTE: This is your pico de gallo.)
- To a medium bowl, add sour cream, guacamole and lime zest. Season with salt and pepper. Stir to combine. (NOTE: This is your avocado crema.)
- When chicken is cooked, wrap tortillas in foil, then place in the top of the oven for 4-5 min until warm. (TIP: You can skip this step if you don't want warm tortillas!)
- Using two forks, shred chicken into bite-sized pieces directly in tray. Stir chicken with veggies.
- Arrange tortillas on a clean surface.
- Top tortillas with chicken and pepper mixture, pico de gallo, avocado crema, cheese and a lime wedge.
