Easy Sheet Pan Chicken Fajitas with Pico De Gallo and Lime Crema

Get ready for a fiesta of flavors with these easy sheet pan chicken fajitas. This recipe brings together spiced chicken, vibrant green peppers and sliced onions, all roasted on a single baking sheet until perfectly tender with lightly charred edges. It’s a simple, convenient meal that doesn’t skimp on taste.

Pile the roasted filling into warm flour tortillas and top with a fresh homemade pico de gallo, a drizzle of tangy lime crema and a sprinkle of Monterey Jack cheese. Every bite is a delicious combination of savory, tangy and creamy. Perfect for a busy weeknight dinner that the whole family will love.

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Ingredients

1 unit OnionView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fajita Spice BlendView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.
2. Slice the onion into thin wedges. Cut the long green pepper in half, remove the seeds and slice into strips. Place the onion and pepper on the prepared baking sheet. Drizzle with cooking oil, season with salt and pepper and toss to coat. Spread in an even layer.
3. Pat the chicken cutlets dry with paper towels. In a small bowl, combine the fajita spice blend with a pinch of salt and pepper. Rub the spice mixture all over the chicken. Place the chicken on the baking sheet among the vegetables.
4. Roast for 15-20 minutes, until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender and lightly charred. Remove from the oven and let rest for 5 minutes. Slice the chicken into strips.
5. While the chicken roasts, prepare the pico de gallo: dice the tomato and finely chop the cilantro. In a small bowl, combine the tomato, cilantro, a squeeze of lime juice and a pinch of salt. Set aside.
6. Make the lime crema: In another small bowl, mix the sour cream with the juice of half the lime (about 1 teaspoon). Stir until smooth. Season with salt to taste.
7. Warm the flour tortillas in a dry skillet over medium heat for about 30 seconds per side or wrap in foil and heat in the oven for a few minutes.
8. To serve, pile the sliced chicken and roasted peppers and onions onto the warm tortillas. Top with pico de gallo, a drizzle of lime crema and a sprinkle of Monterey Jack cheese. Garnish with additional cilantro if desired.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless skinless chicken breasts. Slice them in half horizontally to create thinner cutlets or adjust the cooking time as needed until the chicken reaches 165°F.

What can I substitute for sour cream in the lime crema?

Greek yogurt or a dairy-free sour cream alternative work well as substitutes.

Can I make this recipe gluten-free?

Yes, simply use gluten-free tortillas. The rest of the ingredients are naturally gluten-free.