Sheet Pan Chicken & Pepper Fajitas
with Pico de Gallo, Monterey Jack & Lime Crema
- Milk
- Wheat
- Soy
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!
Ingredients
1 unit
Onion
2 tablespoon
Sour Cream
1 unit
Long Green Pepper
1 tablespoon
Fajita Spice Blend
¼ cup
Monterey Jack Cheese
(Contains: Milk)
1 unit
Tomato
1 unit
Lime
6 unit
Flour Tortillas
(Contains: Wheat, Soy)
10 ounce
Chicken Cutlets
¼ ounce
Cilantro
Not included in your delivery
2 teaspoon (tsp)
Cooking Oil
2 teaspoon (tsp)
Olive Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• 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!
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the fresh taste, though some found it mild; adding extra herbs or spices gave a deeper flavor 🍲.
- Ease of prep: Customers loved the quick, simple preparation and easy cleanup on one sheet pan.
- Suggestions: Consider adding more peppers, cheese, and sour cream; some recommended including a side dish like rice or beans.
- Portions: Several felt the meal was light; increasing vegetables and chicken would make it more filling.
- Cooking tips: Some preferred sautéing veggies for better caramelization; watch closely to avoid burning onions.
Reviews from our home cooks
Delicious! I will re-create this recipe on my own in the future. It taught me a new technique for making fajitas!
I really enjoyed this meal and the pico de gallo really stood out and made the dish so much better. This is coming from someone who always request to hold the pico when ordering out.
Easy to make and clean up! Everyone in the family could build their fajita to their liking!
Super easy and so delicious. There was a ton of chicken and peppers and onions for all four in my family to eat.
Directions on preparing chicken seem odd; pat dry, then salt and pepper and fajita spice all over, then rub with oil as a last step? Doing that the fajita spice clumped up and came off. If I did this again I would either oil first or omit the oil.
Really good and I will make fajitas like this from now on. Veggies toast quickly and will become blackened if left in for the full time.
There's just something delicious about cooked peppers (I love the light green ones, delicate flavor, not overpowering), onions, and lime crema!
Delicious and easy. Added a pinch of crushed red pepper to the pico for a little extra kick.
Positively scrumptious. The addition of lime crema put it right over the top.
The recipe itself is really delicious. However, the onion and pepper were too small for 6 fajitas. Also, the cheese package was also too small for all 6 fajitas.
