This easy sheet pan poblano chicken fajitas recipe is a winner! Juicy chicken, colorful bell peppers, and tasty poblano peppers come together all at once on a single tray, making cleanup a breeze.
I love how quick this dish is to make—just chop, season, and roast! Perfect for busy nights when I want something yummy without a lot of fuss. Plus, fajitas are just so much fun to eat!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are perfect for this recipe as they stay tender while cooking. If you prefer, use chicken thighs for extra flavor, or even tofu or tempeh for a vegetarian option!
Poblano Peppers: These add a mild heat and deep flavor. If you can’t find them, try using green bell peppers or even jalapeños if you like things spicy. Just remember to adjust the amount based on your heat tolerance.
Bell Peppers: A mix of red, yellow, and green adds color and sweetness. You can use any combination you have on hand or substitute with other vegetables like zucchini or mushrooms for variation.
Spices: Chili powder, cumin, smoked paprika, and others bring the flavor to life. If you’re missing any specific spice, don’t worry! You can swap with a fajita or taco seasoning mix.
What’s the Best Way to Ensure Even Cooking of Chicken and Veggies?
To make sure everything cooks evenly, slice your chicken and veggies into similar sizes. This helps them roast at the same rate. Also, don’t overcrowd the pan; everything should have a bit of space to get nice and roasted.
- Line your pan and spread everything out in a single layer.
- Keep an eye on the mix as it roasts—stir halfway through if you see some parts cooking faster than others!
Easy Sheet Pan Poblano Chicken Fajitas
Ingredients You’ll Need:
For the Fajitas:
- 1.5 pounds boneless, skinless chicken breasts, thinly sliced
- 2 large poblano peppers, seeded and sliced into strips
- 1 large red bell pepper, sliced into strips
- 1 large yellow bell pepper, sliced into strips
- 1 large green bell pepper, sliced into strips
- 1 medium onion, thinly sliced
For Seasoning:
- 3 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Salt and freshly ground black pepper, to taste
For Serving:
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
- Flour or corn tortillas, for serving
- Optional toppings: sour cream, shredded cheese, avocado, salsa
Time Needed:
This recipe will take approximately 10 minutes to prepare and 20-25 minutes to roast. In total, you can expect to have your delicious meal ready in about 35-40 minutes! Perfect for a busy weeknight dinner.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This temperature helps everything roast nicely! Line a large baking sheet with parchment paper or lightly grease it to prevent sticking.
2. Prepare the Seasoning:
In a small bowl, mix together the chili powder, ground cumin, smoked paprika, garlic powder, onion powder, cayenne pepper (if you’re using it), salt, and freshly ground black pepper. This mix is what’ll add wonderful flavor to your chicken and veggies!
3. Arrange the Ingredients:
Take the sliced chicken, poblano peppers, bell peppers, and onions, and place them on the prepared baking sheet. Make sure they’re all spread out nicely!
4. Add Oil and Spices:
Drizzle the olive oil over the chicken and vegetables. Then, sprinkle your spice mixture evenly over everything for a tasty kick!
5. Toss and Coat:
Now it’s time to get your hands in there (or use a spatula)! Toss everything together until all the pieces are nicely coated with oil and spices. This step is key for flavor!
6. Spread Evenly:
Spread the chicken and vegetables into an even layer on the baking sheet, making sure they are not overcrowded. This helps them roast properly.
7. Roast:
Put the baking sheet in the preheated oven and roast everything for 20-25 minutes. Watch for the chicken to be cooked through and the veggies to be tender and just a little charred for great texture!
8. Final Touches:
Once done, take the baking sheet out of the oven and squeeze fresh lime juice over the fajitas. Toss everything gently to combine that zesty flavor!
9. Garnish and Serve:
Sprinkle some chopped cilantro on top for a fresh finish. Serve the chicken and veggie mixture warm with your choice of flour or corn tortillas. Don’t forget your favorite toppings like sour cream, shredded cheese, or salsa!
Enjoy your delicious and easy sheet pan poblano chicken fajitas! They’re perfect for sharing and even better for enjoying on a busy night!
FAQ About Easy Sheet Pan Poblano Chicken Fajitas
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but be sure to thaw it completely before cooking. The best way to thaw chicken is overnight in the fridge or by placing it in a sealed plastic bag and submerging it in cold water for a quicker thaw. Pat it dry before slicing and seasoning!
What Other Vegetables Can I Add?
Feel free to add or substitute with other veggies like zucchini, mushrooms, or even corn! Just keep in mind that different vegetables may require slight adjustments in cooking time, so check for doneness accordingly.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in the microwave or on the stovetop, adding a splash of water or broth to keep them moist.
Can I Make This Recipe Ahead of Time?
Sure! You can prep the chicken and veggies and coat them with spices a few hours in advance. Just cover and refrigerate until you’re ready to roast. This allows the flavors to meld beautifully!
