Chicken & Summer Squash Fajitas

by Food and Wine
Chicken & Summer Squash Fajitas


·1/4 cup vegetable oil, divided
·3 medium cloves garlic, minced
·1/4 teaspoon salt
·1/2 teaspoon chili powder
·1/4 teaspoon ground cumin
·1/4 teaspoon paprika
·1/4 teaspoon sugar
·2 teaspoons fresh lime juice
·1 pound boneless chicken breasts, sliced
·1 medium onion, sliced
·1/2 pound squash, thinly sliced
·Fresh cracked black pepper
·Flour or corn tortillas, for serving
·Shredded cheese, sour cream, avocado, chopped cilantro (optional)


In a small bowl, whisk together 3 tablespoons of vegetable oil with the garlic, salt, chili powder, ground cumin, paprika, sugar and fresh lime juice. Set aside. Heat a large skillet over medium-high heat. Add the oil, then toss in the chicken. Cook for 2 minutes or until the chicken is lightly browned. Stir in the onion and squash and cook with the chicken for 3-5 minutes or until veggies are tender. Stir in the spice mixture and cook for another 2 minutes, or until everything is well combined and heated through. Season with salt and pepper to taste. Serve with tortillas and optional toppings. Enjoy!

Looks so good Gill! They are always great, but a particularly good combination of veg for us this week! Just made a veggie lasagne with the squash, leeks and mushroom. Yum! X

— Liz T

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