Sheet Pan Chicken & Pepper Fajitas

Name: Sheet Pan Chicken & Pepper Fajitas with Pico de Gallo, Monterey Jack & Lime Crema
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1 Onion; 2 tbsp Sour Cream; 1 unit Long Green Pepper; 1 tbsp Fajita Spice Blend; 1/4 cup Monterey Jack Cheese; 1 Tomato; 1 Lime; 6 Tortillas; 10 oz Chicken Cutlets; 1/4 oz Cilantro; 2 tsp Cooking Oil, tsp; 2 tsp Olive Oil, tsp; tsp Salt, tsp; tsp Black Pepper, tsp

with Pico de Gallo, Monterey Jack & Lime Crema

By Recipe0 System

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!

Mexican

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 Onion
2 tbsp Sour Cream
1 unit Long Green Pepper
1 tbsp Fajita Spice Blend
1/4 cup Monterey Jack Cheese
1 Tomato
1 Lime
6 Tortillas
10 oz Chicken Cutlets
1/4 oz Cilantro
2 tsp Cooking Oil, tsp
2 tsp Olive Oil, tsp
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

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.
2

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).
3

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.
4

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.
5

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.
6

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!

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