Two-Pepper Chicken Fajitas
Lime Sour Cream Dressing
Cooking time
25 minutes
Servings
4
Calories
670 /serving
When it comes to Tex-Mex family dinners, fajitas are a foundational dish. That combination of tender sliced chicken and strips of onion, sweet pepper and green pepper is reassuringly familiar. They’re served with lime-spiked sour cream for extra fun points.
We will send you:
- 8 Canadian-raised chicken thighs (air chilled)
- 1 Green pepper
- 1 Sweet pepper
- 1 Onion (or shallot)
- 2 Garlic cloves
- 86ml Sour cream
- 12 Wheat flour tortillas
- 16g Smoky Mexican Moments spices (smoked paprika, cumin powder, garlic flakes, coriander powder, paprika, oregano, black peppercorns, allspice, cloves, cinnamon)
- 30ml Lime juice
Contains: Milk • Sulphites • Wheat
You will need:
Aluminum foil
Large pan
Oil
Salt & pepper (S&P)
Total Fat
26 g
Saturated Fat
6 g
Sodium
660 mg
Total Carb
63 g
Sugars
8 g
Protein
45 g
Fibre
6 g
Preparation
Cook the chicken
- Preheat the oven to 450°F.
- Mince the garlic.
- Pat the chicken dry; rub with the spices, ¾ of the garlic, a drizzle of oil and S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, partially covered, 4 to 6 min. per side, until cooked through.
- Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan. Let rest before slicing.
Mise en place
- Meanwhile, halve, peel and thinly slice the onion.
- Halve, core and thinly slice both types of peppers lengthwise.
Warm the tortillas
- Stack and tightly wrap the tortillas in aluminum foil.
- Warm directly on an oven rack, 6 to 8 min., until heated through.
- Keep wrapped until ready to serve.
Cook the vegetables
- Meanwhile, in the reserved pan, heat a drizzle of oil on medium.
- Add both types of peppers, the onion, 4 tbsp water and S&P.
- Cook, partially covered, scraping up any browned bits, 5 to 8 min., until softened.
- Return the chicken; toss well.
Make the dressing
- Meanwhile, in a medium bowl, combine the sour cream, lime juice, remaining garlic, 2 tbsp oil and S&P.
Plate your dish
- Divide the tortillas between your plates.
- Top with the vegetables and chicken.
- Drizzle with the dressing. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
