Jam-Packed Chicken and Shrimp Fajitas
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Jam-Packed Chicken and Shrimp Fajitas

Jam-Packed Chicken and Shrimp Fajitas

with Green Onion Rice

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.


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

Preparation Time40 minutes
Cooking Time15 minutes


serving amount

2 unit(s)

Chicken Breasts

285 g


(Contains Shrimp)

¾ cup

Basmati Rice

6 unit(s)

Flour Tortillas

(Contains Sulphites, Wheat May contain Soy, Oats, Rye, Sesame, Triticale, Milk)

2 unit(s)

Corn on the Cob

2 unit(s)


1 unit(s)

Red Onion

1 unit(s)

Sweet Bell Pepper

2 unit(s)

Green Onion

4 tbsp

Chipotle Sauce

(Contains Mustard, Soy, Egg, Milk May contain Fish, Sesame, Soy, Sulphites, Wheat)

2 unit(s)

Sour Cream

(Contains Milk)

1 tbsp

Tex-Mex Paste

(Contains Mustard May contain Fish, Milk, Sesame, Soy, Sulphites, Wheat, Crustaceans, Egg)

½ cup

Feta Cheese, crumbled

(Contains Milk)

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

2.33 tbsp


½ tsp


½ tsp



Nutrition Values

Calories1400 kcal
Fat52 g
Saturated Fat17 g
Carbohydrate155 g
Sugar28 g
Dietary Fiber10 g
Protein83 g
Cholesterol365 mg
Sodium3050 mg
Trans Fat0.5 g
Potassium1800 mg
Calcium500 mg
Iron8 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Aluminum Foil
Measuring Spoons
Medium Pot
Measuring Cups
Parchment Paper
Baking Sheet
Small Bowl
Large Non-Stick Pan


Start corn
  • 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.
Cook rice and start prep
  • 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.
Finish prep
  • 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.
Prep and sear chicken
  • 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.** 
Cook chicken and shrimp
  • 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!)
Finish and serve
  • 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.
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