CHICKEN & POBLANO FAJITAS

• servings: 4
• total time: 45 min

Ingredients

2 Yellow Onion

2 Poblano Pepper

20 oz chicken

2 tbsp fajita spice blend

2 Roma tomato

1/4 oz cilantro

1 lime

12 flour tortillas

4 tips smoky red pepper crema

1/2 cup Monterey Jack cheese

Directions

1 PREP

• 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 vou have 2 TBSP (4 TBSP for 4 servings). Halve, core, and thinly slice poblano into strips.

4 COOK CHICKEN & VEGGIES

• Once veacies have roasted 5 minutes. remove bakina sheet from over 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 romous tram thest

and continue roastina chiclen. Transfer chicken to a cutting board: let rest at least 5 minutes

2 ROAST VEGGIES

• 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

5 MAKE PICO DE GALLO

• 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

3 SEASON CHICKEN

• 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.

6 FINISH & SERVE

• Wrap tortillas in damo paper towels and microwave until verm and siskle 30 seconds. Divide between plates, • Thinly slice chicker crocessics

• Serve chicken veagies pico de gallo. smoky red pepper crema remaining lime wedges, and Monterey Jack in separate bowls or plates for a build. vour.own failts harl