Sheet Pan Chicken & Pepper Fajitas
with Pico de Gallo, Monterey Jack & Lime Crema
Tonight’s meal is quick, easy, and downright delicious. It’s got it all—we’re talking spiced chicken, strips of green pepper, and sliced onion, all tossed on a baking sheet and roasted until tender and lightly charred. The joyous jumble is then piled into steamy flour tortillas along with fresh salsa, a drizzle of lime crema, and a sprinkle of Monterey Jack cheese. Talk about a fiesta on your plate!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Yellow Onion
10 ounce
Chicken Cutlets
1 unit
Roma Tomato
¼ ounce
Cilantro
1 unit
Long Green Pepper
1 tablespoon
Fajita Spice Blend
1 unit
Lime
6 unit
Flour Tortillas
(Contains Soy, Wheat)
¼ cup
Monterey Jack Cheese
(Contains Milk)
2 tablespoon
Sour Cream
(Contains Milk)
Not included in your delivery
Salt
Pepper
2 teaspoon
Cooking Oil
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Halve, peel, and thinly slice onion; mince a few slices until you have 2 TBSP (4 TBSP for 4 servings). Halve, core, and thinly slice green pepper into strips.
• Toss sliced onion and green pepper on one side of a baking sheet with a drizzle of oil, salt, and pepper. • Roast on top rack for 5 minutes (you’ll add more to the sheet then).
• While veggies roast, pat chicken* dry with paper towels. Season all over with Fajita Spice, salt, and pepper. Drizzle with oil and rub to evenly coat.
• Once veggies have roasted 5 minutes, remove baking sheet from oven. Carefully add chicken to empty side. • Return to top rack until chicken is browned and cooked through and veggies are tender and slightly crisp, 15-18 minutes. TIP: If veggies are done before chicken, remove from sheet and continue roasting chicken. • Transfer chicken to a cutting board; let rest at least 5 minutes.
• Meanwhile, dice tomato. Roughly chop cilantro. Zest and quarter lime. • In a small bowl, combine tomato, cilantro, minced onion, and a squeeze of lime juice. Season with salt and pepper. • In a separate small bowl, combine sour cream with lime zest and a squeeze of lime juice. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt.
• Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. • Thinly slice chicken crosswise. • Divide tortillas between plates and fill with chicken and veggies. Top with pico de gallo, Monterey Jack, and lime crema. Serve with remaining lime wedges on the side. TIP: Serve chicken, veggies, pico de gallo, Monterey Jack, lime crema, and lime wedges in separate bowls or plates for a build-your-own fajita bar!
