2-Serving
Sheet Pan Chicken Fajitas
with black bean salsa
Prep & Cook Time: 20-30 min.
Spice Level: Medium
Cook Within: 4 days
Contains: Milk, Wheat
- Fiber-Rich
- Protein-Packed
Chef
David Welch
If you’re in search of a meal with minimal clean-up, our Express Sheet Pan meals are perfect for you. These flavorful dishes are quick-cooking and just require one sheet pan. Yes, that’s right, just one. Dinner can be served for you and a loved one in no time, leaving the kitchen close to spot-less. One sheet, little time, lots of flavor.
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 1 Green Bell Pepper
- 6 Small Flour Tortillas
- 4 oz. Black Beans
- 4 oz. Fire Roasted Salsa
- 4 oz. Sliced Red Onions
- 2 oz. Pico de Gallo Guacamole
- ½ oz. Grated Cotija
- 1 tsp. Fajita Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories630
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Carbohydrates64g
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Net Carbs55g
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Fat20g
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Protein48g
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Sodium1820mg
Recipe Steps
You Will Need
- Cooking Spray
- Olive Oil
- Salt
- 1 Baking Sheet
- 1 Microwave-Safe Bowl
- 1 Microwave
- 1 Colander/Strainer
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using salmon, pat dry. Cook, skin-side up first, in a medium non-stick pan with 2 tsp. olive oil over medium heat until salmon reaches minimum internal temperature, 4-6 minutes per side.
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1 Prepare the Ingredients
Remove stem, seeds, and ribs, and cut bell pepper into 1/4" slices.
Pat chicken dry and season both sides with 1 tsp. olive oil, half the fajita seasoning (reserve remaining for vegetables), and a pinch of salt. -
2 Assemble the Vegetables and Chicken
Place bell peppers and onions on 2/3 of prepared baking sheet and toss with 1 tsp. olive oil, remaining fajita seasoning, and a pinch of salt. Spread into an even layer.
Place chicken on empty side of sheet. -
3 Roast the Vegetables and Chicken
Roast in hot oven until vegetables are tender and chicken reaches a minimum internal temperature of 165 degrees, 15-20 minutes.
Carefully remove from oven. Transfer chicken to a clean, flat work surface. Chicken will be hot! Use a utensil.Once cool enough to handle, cut chicken into 1/2" slices.While vegetables and chicken roast, continue recipe. -
4 Make Bean Salsa, Heat Tortillas, and Finish Dish
Drain and rinse beans in a colander/strainer.
In a microwave-safe bowl, combine salsa (to taste) and beans. Microwave uncovered until heated through, 30-60 seconds.Carefully remove from microwave. Set aside.Wrap tortillas in a damp paper towel. If tortillas come folded, keep folded. Microwave until heated through, 30-60 seconds.Carefully remove from microwave.Plate dish as pictured on front of card, filling tortillas with chicken, vegetables, cheese, bean salsa (to taste), then guacamole (to taste). Bon appétit!
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