Sheet Pan Chicken Fajita Tacos
with Pepper Medley and Guacamole- Sulphites
- Wheat
- Milk
- Soy
- May contain traces of allergens
- Wheat
- Crustaceans
- Fish
- Mustard
- Gluten
- Sesame
- Sulphites
- Tree nuts
- Egg
Ingredients: Chicken breasts • Green pepper • Sweet bell pepper • Flour tortillas (wheat, sulphites) (wheat flour, water, canola oil, salt, sugar, soybean oil, mono- and diglycerides, sodium acid pyrophosphate, calcium propionate, potassium sorbate, sodium bicarbonate, potassium bicarbonate, sodium aluminum phosphate, calcium lactate, sodium aluminum sulfate, enriched wheat flour, cornstarch, fumaric acid, potassium chloride, seasoning (autolyzed yeast, ammonium chloride), guar gum, monocalcium phosphate, l-cysteine hydrochloride, amylase, enzymes, sodium metabisulphite) • Red onion • Roma tomato • Lime • Guacamole (hass avocado, tomato, onion, sea salt, garlic, cilantro, cilantro essential oil) • Garlic puree (garlic, water, soybean oil, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Mexican spice blend (coriander ground, cumin, tomato powder, yellow cornmeal, sweet paprika powder, corn starch, chili pepper, yeast extract, black pepper, onion powder, garlic powder, oregano, paprika oleoresin, silicon dioxide, cayenne pepper) • Green onion.
Ingredients
2 unit(s)
Chicken Breasts
6 unit(s)
Flour Tortillas
(Contains: Sulphites, Wheat May be present: Milk, Soy)
1 unit(s)
Red Onion
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Lime
3 tbsp
Guacamole
1 unit(s)
Tomato
1 unit(s)
Green Onion
1 unit(s)
Green Bell Pepper
1 tbsp
Garlic Puree
(May be present: Wheat, Crustaceans, Fish, Mustard, Gluten, Sesame, Sulphites, Soy, Milk, Tree nuts, Egg)
7 g
Mexican Spice Blend (Low-Sodium Low-Sugar)
Not included in your delivery
1.33 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Cooking Steps
-
Adjust rack to middle position and preheat oven to 450°F. Wash and dry produce.
-
Core peppers, then cut into ½-inch slices. Peel onions, then cut into ½-inch slices.
-
On a parchment-lined baking sheet, toss peppers, onions, half the Mexican Spice Blend, garlic puree, 1 tbsp (2 tbsp) oil, salt and pepper.
-
Roast in middle of oven for 6 min, until golden on one side. (For 4 servings, roast in middle and bottom of oven, rotating sheets halfway through.)
-
Pat chicken dry with paper towels. Season with remaining Mexican Spice Blend, salt and pepper.
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Once veggies have roasted for 6 min, remove from oven. Flip veggies and push to one side of sheet. Add chicken to other side of sheet. Drizzle 1 tsp (2 tsp) oil over chicken.
-
Return to middle rack and roast for 16-18 min, until veggies are tender and chicken is cooked through.** (For 4 servings, rotate sheets halfway through.)
-
Meanwhile, cut tomato into ¼-inch pieces. Thinly slice green onions. Zest, then juice half the lime. Cut remaining lime into wedges.
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In a small bowl, combine tomatoes, lime zest, lime juice, green onions and 1/4 tsp (1/2 tsp) sugar. Stir to combine. Season with salt and pepper.
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Just before serving, wrap tortillas in paper towels. Microwave for 30 sec-1 min, until warm and flexible. (TIP: You can skip this step if you don’t want to warm the tortillas.)
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Thinly slice chicken.
-
Divide tortillas between plates. Top with pepper mixture and chicken. Spoon guacamole and pico de gallo over top.
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Squeeze lime wedge over top.
If you've opted to get chicken breasts, prep in the same way the recipe instructs you to prer pork chops, then increase the roast time to 16-18 min.**
