These Easy Sheet Pan Poblano Chicken Fajita Bowls are a tasty meal! You get juicy chicken, colorful peppers, and soft tortillas all on one pan, making clean-up a breeze.
Who doesn’t love a meal that’s pretty and delicious? I like to pile on avocado and salsa for an extra kick. It’s a fun meal to make and even better to eat! 😋
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken thighs are juicy and flavorful, but you can easily use breast meat instead. For a quicker option, consider pre-cooked rotisserie chicken. Just add it in during the last few minutes to heat through.
Poblano Peppers: These add a mild heat and nice flavor. If you can’t find them, substitute with green bell peppers or jalapeños for a bit of spice.
Bell Peppers: Red and yellow peppers add sweetness and color, but any bell pepper will do. Feel free to mix and match based on what you like or have on hand.
Rice: Cauliflower rice is a great low-carb option! If you want something heartier, stick with regular rice or quinoa for a nutritious base.
What’s the Best Way to Ensure Even Cooking on the Sheet Pan?
Getting the right texture from your chicken and veggies is important. To ensure even cooking, follow these steps:
- Single Layer: Spread everything out on the baking sheet so they are not overcrowded. This helps them roast rather than steam.
- Toss Halfway: Stir halfway through cooking to promote even browning and prevent sticking.
- Check Chicken: The chicken should reach an internal temperature of 165°F. Use a meat thermometer for accuracy.
These tips will help you achieve beautifully cooked fajitas every time!
Easy Sheet Pan Poblano Chicken Fajita Bowls
Ingredients You’ll Need:
For the Chicken and Vegetables:
- 1.5 pounds boneless, skinless chicken breasts or thighs, sliced into strips
- 2 poblano peppers, seeded and sliced into strips
- 1 red bell pepper, sliced into strips
- 1 yellow bell pepper, sliced into strips
- 1 large red onion, sliced into strips
For the Seasonings:
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Serving:
- Juice of 1 lime
- 1 cup cooked rice or cauliflower rice (optional, for serving)
- Fresh cilantro, chopped (for garnish)
- Optional toppings: avocado slices, sour cream, salsa, shredded cheese
How Much Time Will You Need?
This sheet pan dinner takes about 10 minutes to prepare and 20-25 minutes to cook. In just over half an hour, you’ll have a delicious and colorful meal ready to serve!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This will make sure it’s hot enough to give your chicken and veggies that tasty roasted flavor. Line a large baking sheet with parchment paper or foil for easy cleanup—trust me, it makes things much simpler!
2. Make the Spice Mixture:
In a large bowl, pour in the olive oil. Then, add in the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Stir everything together until you have a nice, combined spice mixture.
3. Toss in the Chicken and Veggies:
Next, add the sliced chicken and all your colorful peppers and onions to the bowl. Toss everything together until all the chicken and veggies are nicely coated in the spice mixture. It’s all about that flavor!
4. Arrange on the Baking Sheet:
Spread the seasoned chicken and veggies out on the prepared baking sheet in an even layer. Make sure they have a little space between them so they can roast nicely. No overcrowding here!
5. Roast in the Oven:
Place your baking sheet in the oven and let everything bake for 20-25 minutes. Be sure to stir halfway through. You want that chicken cooked through (165°F internal temperature) and the veggies to be tender and slightly charred.
6. Add Fresh Lime Juice:
Once done baking, take the sheet pan out of the oven and squeeze fresh lime juice all over the delicious chicken and veggies. This will give it a fresh, zesty finish!
7. Serve & Garnish:
Now it’s time to serve! You can spoon the chicken and veggies over your cooked rice or cauliflower rice if you like. Don’t forget to garnish with chopped cilantro and any of your favorite toppings, like avocado slices, sour cream, salsa, or shredded cheese.
8. Enjoy!
Dig into your easy, flavorful sheet pan poblano chicken fajita bowls! Enjoy the colors and flavors—you’ve earned it!
FAQ for Easy Sheet Pan Poblano Chicken Fajita Bowls
Can I Use Other Types of Peppers?
Absolutely! If you can’t find poblano peppers, green bell peppers or jalapeños are great alternatives. Just remember, jalapeños will add extra heat, so adjust based on your spice preference!
How Can I Make This Recipe Lower in Carbs?
For a low-carb option, use cauliflower rice instead of regular rice. You can also omit the rice altogether and serve the chicken and veggies in lettuce wraps for a fresh twist!
What Should I Do with Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it up in the microwave or on the stovetop over low heat until heated through.
Can I Prep This Dish Ahead of Time?
Yes! You can chop up the chicken and veggies and mix them with the spice blend a day in advance. Just cover it and keep it in the fridge until you’re ready to bake it. This can save you time on a busy day!
