HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSheet Pan Chicken & Poblano Fajitas
Sheet Pan Chicken & Poblano Fajitas

Sheet Pan Chicken & Poblano Fajitas

All In One Pan

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Ah, the humble sheet pan: our weeknight workhorse and fave way to make dinners quick, easy, and downright delicious. We’re talking spiced chicken, strips of poblano, 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 smoky 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.

Total Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Yellow Onion

10 ounce

Chicken Cutlets

1 unit

Roma Tomato

¼ ounce


2 tablespoon

Smoky Red Pepper Crema

(ContainsMilk, Soy)

1 unit

Poblano Pepper

1 unit

Fajita Spice Blend

1 unit


6 unit

Flour Tortillas

(ContainsSoy, Wheat)

¼ cup

Monterey Jack Cheese


Not included in your delivery

Kosher Salt


2 teaspoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2803 kJ
Calories670 kcal
Fat26 g
Saturated Fat11 g
Carbohydrate70 g
Sugar8 g
Dietary Fiber6 g
Protein40 g
Cholesterol120 mg
Sodium1040 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Paper Towel
Small Bowl
Instructionsarrow up iconarrow up icon
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• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. • Halve, peel, and thinly slice onion; mince a few slices until you have 2 TBSP. Halve, core, and thinly slice poblano into strips. • 4 SERVINGS: Mince a few onion slices until you have ¼ cup.


• Toss sliced onion and poblano on one side of a baking sheet with a drizzle of olive 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 olive oil and rub to evenly coat.


• Once veggies have roasted 5 minutes, remove baking sheet from oven. Place chicken on empty side. • Return to oven until chicken is browned and cooked through and veggies are tender and slightly crisp, 15-18 minutes. • Let chicken rest for at least 5 minutes. • TIP: If veggies are done before chicken, remove from sheet and continue roasting chicken.


• Meanwhile, dice tomato. Roughly chop cilantro. Quarter lime. • In a small bowl, combine tomato, cilantro, minced onion, and a squeeze of lime juice. Season with salt and pepper.


• Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. Divide between plates. • Thinly slice chicken crosswise. • Serve chicken, veggies, pico de gallo, smoky red pepper crema, lime wedges, and Monterey Jack in separate bowls or plates for a build-your-own fajita bar!