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!

I have been getting vegetables and fruit from Down Farm for some time now. I really like the freshness, variation and occasional unusualness of what comes in the bag. I enjoy the challenge of cooking up what comes.

— Andy - Torrington

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