---
title: Prep & Bake Onion Crunch Chicken
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/onion-crunch-chicken-68e7e6f2908d7b716e8184e
prep time: 5 minutes
cook time: 25 minutes
time required: 30 minutes
difficulty: easy
allergens:
  - Eggs
  - Milk
  - Wheat
tags:
  - Carb Conscious
  - High Protein
  - Fiber Powered
  - Carb Smart
rating: 4.5
rating_count: 310
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Many loved the tangy chicken and crispy onion crunch; some found the Dijon dressing too strong.
  - theme: Ease of prep
    text: Customers said it was quick, easy, and cleanup was minimal thanks to the oven-ready tray.
nutrition:
  calories: 670
  protein: 48
  fat: 33
  saturated fat: 12
  carbohydrates: 46
  sugar: 10
  fiber: 6
  cholesterol: 160
  sodium: 450
  trans fat: 0.5
  potassium: 1530
  calcium: 160
  iron: 2.9
image: "https://images.recipes.furrysalamander.com/Chicken%20Recipes/prep-bake-onion-crunch-chicken.avif"
---
Wash and dry all produce. Except potatoes. Halve, peel, and very thinly slice @shallot{1%unit}(thinly sliced). Drain and rinse @chickpeas{15%ounce}. Core, deseed, and finely chop @poblano pepper{1%unit}(chopped). Quarter @lime{1%unit}. Dice @tomato{1%unit}(diced).

In a #medium bowl{}, combine @white wine vinegar{1%teaspoon}, half the shallot, @sugar{1%teaspoon}, a pinch of salt, and @water{1%tbsp} until sugar and salt are mostly dissolved. Set aside to pickle, stirring occasionally, until ready to serve.

Pat chickpeas dry with @paper towel{}; season with half the @Southwest Spice Blend{1%tablespoon}, salt, and the black pepper. Heat a large drizzle of @olive oil{8%teaspoon} in a #large pan{} over medium-high heat. Add chickpeas and cook, stirring occasionally, until lightly browned and crisped, 4-5 minutes. Transfer to a second bowl.

Wrap @flour tortillas{4%unit} in damp paper towels and microwave until warm and pliable, 30 seconds. In a small bowl{}, combine @sour cream{2%tablespoon} and a squeeze of lime juice. Season with salt and pepper. Stir in @water{1%teaspoon} one teaspoon at a time until mixture is a pourable consistency.

Divide tortillas between plates. Fill with chickpea filling, tomato, @Monterey Jack cheese{½%cup}, crema, and as much pickled shallot as you like. Serve with lime wedges on the side.