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Organic Prairie Chicken Fajitas

This recipe is also great with Organic Prairie Turkey!

Servings: 4


1 lb   Organic Prairie Boneless Skinless Chicken Breast
1/4 teaspoon   ground cumin
1/8 teaspoon   paprika
1/8 teaspoon   cayenne pepper
1/4 teaspoon   sea salt
1/8 teaspoon   ground black pepper
2     cloves garlic, minced
1/8 cup   chicken broth
1/8 cup   fresh lime juice
1 tablespoon   olive oil
1/2     large onion, sliced into strips
1/2     medium red bell pepper, seeded and sliced into strips
1/2     medium yellow or green pepper, seeded and sliced into strips
    flour tortilla
1/2     large tomato, chopped
1/4 cup   cilantro, washed and chopped
1/4     avocado, peeled and chopped
1/2     bunch scallions, chopped
2 ounce   Organic Valley Cheddar Cheese Shreds
    organic salsa
2 tablespoon   Organic Valley Sour Cream

1. Mix 1 tablespoon organic olive oil with the lime juice, chicken broth, 1/2 of the minced garlic, salt, and black pepper in large glass baking dish. Slice thawed chicken breast into 1/4 inch strips. Add the prepared chicken to the lime juice mixture and turn to coat. Cover and refrigerate at least 3 hours.

2. Preheat oven to 350 degrees. Wrap tortillas in foil. Heat in oven until warmed through, about 10 minutes. Turn oven off. Leave tortillas in oven.

3. Heat 1 tablespoon organic olive oil in heavy large skillet over medium-high heat. Add onion, remainder of the minced garlic, and bell pepper strips. Saute until almost tender, about 6 minutes. Add cumin, paprika, cayenne, and continue cooking 1 minute. Add the pre-marinaded and drained Organic Valley Chicken or Turkey Breast strips and stir until cooked through, about 10 minutes.

4. Spoon mixture into tortillas. Prepare the tomato, cilantro, avocado, and scallions. Place into small serving bowls.

Serving Suggestion
Serve the fajita mixture in warm tortillas and load up on the organic veggies and toppings you love.