Sheet Pan Chicken & Poblano Fajitas
with Pico de Gallo, Monterey Jack & Lime Crema
- Soy
- Wheat
- Milk
Tonight’s meal is quick, easy, and downright delicious. It’s got it all—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 lime crema, and a sprinkle of Monterey Jack cheese. Talk about a fiesta on your plate!
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
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 tasty, flavorful fajitas; some found them a bit bland and suggested adding extra seasoning or spice 🌶️.
- Ease of prep: Customers loved the quick, easy preparation and simple cleanup of this one-pan meal.
- Suggestions: Consider adding more vegetables, especially peppers; some recommend cooking on stovetop for better flavor.
- Portions: Several felt the meal was light on chicken and vegetables, not quite enough to fill all the tortillas.
- Toppings: Many wished for more cheese and sour cream; the pico de gallo and lime crema were popular additions.
Reviews from our home cooks
I didn't think it'd work.... chicken on a sheet pan with the pile of poblano, onions, olive oil, and seasoning... at the same time!? It worked. And it was so good. The seasoning with the good oil... drenching the chicken while it baked in the oven? Yum. Please, let the chicken rest the prescribed time. I made a pot of rice to stretch the meal to lunch for the both of us. We ate, and then I packed lunch for the next day. The lime sour cream and the pico de gallo were excellent condiments to this main dish. Yeah, we had beers with it. Was good!
Had this for our taco Tuesday. Overall it's a win! Loved it. Easy clean-up! I learned how to make pico from scratch!! The fajita spice packet....needed a bit more pizzazz so we used a taco seasoning packet we already had. 'The man' wasn't too fond of how the chickens looked after coming out the oven so he put on stove for like 5min. Instead of the sour cream I took those instructions and used some left over "smoky pepper crema" from the Yucatan turkey bowl recipe. It. Was. Greatness!
Love the idea of making fajitas on a sheet pan rather than stir fried in a pan. Loved the simplicity and flavors of this meal.
Good seasoning for chicken, simple and delicious Pico and the Lime Crema was a fantastic citric kiss to completed fajitas.
The instructions should not be to put the veggies in before the chicken. The cooking instructions for the veggies is way too long and they get overcooked. Other than that, I always go for a sheet pan dish because of the ease and how tender the chicken turns out.
4 stars for ease of preparation! Loved everything cooked together on the sheet pan. Also, I use parchment paper all the time when cooking which makes the clean up even easier!!!
It was the first meal I made and it was tasty. Even making fresh pico de gallo was incredibly easy. Made cooking super easy and not too time consuming.
Chicken was a good size but very thin so it got overcooked on one end and was chewy. The spice was deceiving and I was afraid to add salt until the end. Very little cheese for 6 fajitas. Great flavor, tortillas were very soft and yummy
The roasted veggies and chicken were so flavorful! I sliced the chicken into fajita strips and roasted on a separate pan, which made serving even easier.
Very good. We added another poblano and more colorful sweet peppers and fresh tomatoes. It was a feast.
