What takes this chicken dinner to the next level? A done-for-you, organic fajita seasoning packed with bold spices like chili powder, garlic powder, cumin, cayenne, and paprika. It makes a mean marinade that’ll infuse your dinner with extra Southwest flavor. And if you’ve never tried grilling your limes, you’ll be in for a surprisingly smoky squeeze of acid that’s the perfect finishing touch. Serve with rice, refried pinto beans, and tortilla chips—buffet style!
Yield: 4 servings
Active Time: 15 minutes
Total Time: 2 hours and 30 minutes
For the fajitas:
2 boneless, skinless, Thrive Market Free-Range Organic Chicken Breasts
1 tablespoon Thrive Market Organic Fajita Seasoning
1 teaspoon sea salt
2 tablespoons Thrive Market Organic Extra Virgin Olive Oil, divided
2 red peppers, halved lengthwise, seeds and stem removed
2 jalapeños peppers
1 large red onion, peeled and sliced into ½-inch rounds
2 tablespoons chopped cilantro
Thrive Market Organic Smoky Chipotle Salsa
Cotija cheese, crumbled
Add chicken, fajita seasoning, salt, and olive oil to a gallon-size plastic bag. Seal the bag, releasing extra air, then massage it with your hands to ensure the chicken is evenly coated. Refrigerate at least 2 hours.
Heat an outdoor grill to medium-high. Arrange peppers and onion slices on a foil-lined sheet tray and sprinkle with ½ teaspoon salt and drizzle on remaining 1 tablespoon oil. Place peppers on grill, cut side down, followed by whole jalapeños, onion slices, and limes. Add chicken breasts, then cover grill for 5 minutes. Remove limes, and turn vegetables and chicken breasts over, cooking for 5 minutes more, until peppers and onions are charred and chicken is cooked through, registering 160°F on an instant-read thermometer. Keep the grill on and warm tortillas on both sides, until slightly charred.
While the chicken rests, thinly slice red peppers and jalapeños and arrange on a platter; place onion slices alongside. Slice chicken into ¼-inch pieces and add to platter. Sprinkle with chopped cilantro. To serve, set out a buffet with the tortillas, avocado slices, salsa, cheese, and grilled limes.
Recipe credit: Angela Gaines
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