Jam-Packed Chicken and Shrimp Fajitas
with Green Onion Rice- Shrimp
- Sulphites
- Wheat
- Egg
- Milk
- Mustard
- Soy
- Soy
- Oats
- Rye
- Sesame
- Triticale
- Milk
- May contain traces of allergens
- Egg
- Fish
- Mustard
- Sulphites
- Wheat
- Crustaceans
Ring the dinner bell loud and clear for tonight's shareable DIY feast! Dual proteins get loaded up with classic toppings like lime crema, sautéed peppers and elote-inspired corn to round out this satisfying meal.
Ingredients
2 unit(s)
Chicken Breasts
285 g
Shrimp
(Contains: Shrimp)
¾ cup
Basmati Rice
6 unit(s)
Flour Tortillas
(Contains: Soy, Oats, Rye, Sesame, Triticale, Milk, May contain traces of allergens, Sulphites, Wheat)
2 unit(s)
Corn on the Cob
2 unit(s)
Lime
1 unit(s)
Red Onion
1 unit(s)
Sweet Bell Pepper
2 unit(s)
Green Onion
4 tbsp
Chipotle Sauce
(Contains: Egg, Fish, Milk, Mustard, Sesame, Soy, Sulphites, Wheat, May contain traces of allergens, Egg, Milk, Mustard, Soy)
2 unit(s)
Sour Cream
(Contains: Milk)
1 tbsp
Tex-Mex Paste
(Contains: Fish, Milk, Sesame, Soy, Sulphites, Wheat, Crustaceans, Egg, May contain traces of allergens, Mustard)
½ cup
Feta Cheese, crumbled
(Contains: Milk)
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains: Milk)
2.33 tbsp
Oil*
½ tsp
Salt*
½ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Husk corn, then halve crosswise.
- Layer two 24x12-inch pieces of foil. Place corn on one side of the foil. Drizzle with 1 tsp (2 tsp) oil and 1 tbsp (2 tbsp) water. Season with salt and pepper. Flip to coat. Fold foil in half over corn and pinch firmly to seal pouch. (NOTE: For 4 ppl, make 2 pouches, using 2 sheets of foil per pouch.)
- Place pouch on top rack of oven. Roast until tender, 24-28 min. When done, remove from oven and keep wrapped.
- Add 1 1/4 cups (2 1/2 cups) water, 1 tbsp (2 tbsp) butter and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
- Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
- Remove from heat. Set aside, still covered.
- While rice cooks, zest lime, then cut into wedges.
- Core, then cut peppers into 1/8-inch strips.
- Peel, then cut red onion into 1/4-inch slices.
- Thinly slice green onions.
- Add sour cream and lime zest to a small bowl. Season with salt and pepper. Stir to mix.
- Using a strainer, drain and rinse shrimp, then pat dry with paper towels.
- Add shrimp, Tex-Mex paste and 1/2 tbsp (1 tbsp) oil to one half of a parchment-lined baking sheet. Season with salt and pepper. Toss to coat.
- Heat a large non-stick pan over medium-high heat.
- While pan heats, pat chicken dry with paper towels. Season with salt and pepper.
- When hot, add 1 tbsp (2 tbsp) oil, then chicken. Sear until golden-brown, 2-3 min per side. (NOTE: Chicken will finish cooking in step 5 .)
- Remove from heat and transfer chicken to other half of baking sheet. Spread 1 tbsp (2 tbsp) chipotle sauce over chicken.
- Roast in the middle of the oven, until chicken is cooked and shrimp just turn pink, 5-8 min.**
- Reheat pan over medium. Add 1/2 tbsp (1 tbsp) oil, peppers, red onions and 1 tbsp (2 tbsp) water. Season with salt and pepper. Cook, stirring often, until liquid evaporates and veggies are tender-crisp, 4-6 min.
- Wrap tortillas in foil, then place in the top of the oven until warm, 4-5 min. (TIP: Skip this step if you don't want to warm the tortillas!)
- Fluff rice with fork. Stir in half the green onions.
- Unwrap corn. Spread some of the lime crema over top. Sprinkle some feta over top.
- Thinly slice chicken.
- Divide rice, corn, chicken, shrimp and tortillas between plates.
- Sprinkle remaining green onions over chicken and shrimp.
- Serve with sauteed veggies, remaining lime crema, remaining chipotle sauce and remaining feta.
- Squeeze a lime wedge over top, if desired.
