These Easy Sheet Pan Poblano Chicken Fajitas are a colorful mix of juicy chicken, sweet peppers, and fresh poblano. All the goodness is roasted together on one pan—easy cleanup!
I love how quick and tasty this dish is! Just toss everything on the pan, pop it in the oven, and dinner’s ready. It’s perfect for busy nights when I’m feeling a little lazy but still want something fun! 🌮
Key Ingredients & Substitutions
Chicken: Boneless, skinless breasts are great here, but thighs work too! They stay juicier. If you’re looking for a lighter option, shredded rotisserie chicken also fits perfectly.
Poblano Peppers: These add a nice flavor without much heat. If you can’t find them, try green bell peppers for a milder taste, or jalapeños for a kick!
Spices: The combination of chili powder and cumin gives a robust flavor. If you want a different vibe, taco seasoning works well as a substitute!
Tortillas: Use flour or corn based on preference. If you are gluten-free, opt for corn tortillas. Just make sure to warm them for the best taste!
How Do I Ensure the Chicken is Cooked Perfectly?
Cooking chicken can be tricky, but here’s how to make sure it’s perfectly juicy:
- Cut the chicken into even, thin strips so they cook through uniformly.
- Use a meat thermometer! It should read 165°F (75°C) when done.
- Flipping halfway ensures everything cooks evenly and gets those lovely browned bits.
Staying attentive during roasting goes a long way and helps prevent overcooking. Enjoy your fajitas! 🍗🌶️
Easy Sheet Pan Poblano Chicken Fajitas
Ingredients You’ll Need:
For the Fajitas:
- 1.5 pounds boneless, skinless chicken breasts, thinly sliced
- 1 large poblano pepper, sliced into strips
- 1 red bell pepper, sliced into strips
- 1 yellow bell pepper, sliced into strips
- 1 medium onion, sliced
- 2 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 pepper, to taste
- Juice of 1 lime
For Serving:
- Flour or corn tortillas
- Fresh cilantro, for garnish
- Lime wedges, for serving
Time Needed:
This recipe takes about 10 minutes of prep time and 20-25 minutes of cooking time for a total of about 30-35 minutes. You’ll end up with a delicious, colorful meal that comes straight from the oven to your table!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). While it’s heating up, you can prepare the other ingredients. Grease a large sheet pan lightly or line it with foil for an easier cleanup later.
2. Prepare the Ingredients:
In a large mixing bowl, combine the sliced chicken, poblano pepper, red and yellow bell peppers, and the sliced onion. This colorful mix will make your fajitas look amazing!
3. Mix the Seasonings:
In a small bowl, whisk together the olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne pepper (if you’re feeling spicy), salt, and pepper. This spice mixture is what brings all the flavors to life!
4. Coat the Veggies and Chicken:
Pour the spice mixture over the chicken and vegetables in the large bowl. Toss everything together until the chicken and veggies are well coated with the spices. It’s going to smell so good already!
5. Arrange on the Sheet Pan:
Spread the chicken and vegetable mixture in a single layer on the prepared sheet pan. This will help them roast evenly and get those nice charred edges.
6. Roast in the Oven:
Put the pan in the oven and roast for 20-25 minutes. Be sure to flip the mixture halfway through to ensure everything cooks evenly. When it’s done, the chicken should be cooked through, and the veggies should be tender and slightly charred.
7. Squeeze the Lime:
Once you take the pan out of the oven, squeeze lime juice evenly over the fajita mixture for that extra zesty punch!
8. Warm the Tortillas:
While the fajitas are cooling slightly, warm your tortillas in a dry skillet or wrap them in foil and place them in the oven for a few minutes. This will make them nice and soft.
9. Assemble Your Fajitas:
Now it’s time to enjoy! Serve the chicken and pepper mixture on warm tortillas. Top with fresh cilantro and add lime wedges on the side for an added squeeze of flavor.
10. Optional Toppings:
Feel free to customize your fajitas with your favorite toppings like sour cream, guacamole, or shredded cheese. Enjoy this vibrant and tasty meal!
Bon appétit! Enjoy your easy and colorful Sheet Pan Poblano Chicken Fajitas!
FAQ for Easy Sheet Pan Poblano Chicken Fajitas
Can I Use Other Vegetables?
Absolutely! Feel free to swap in your favorite veggies. Zucchini, corn, or even mushrooms can add great flavor and texture. Just make sure the vegetables are cut to similar sizes for even cooking.
What’s the Best Way to 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 a skillet over medium heat, stirring occasionally until heated through.
Can I Make This Recipe Ahead of Time?
Yes! You can slice the chicken and veggies and mix the spices a day in advance. Just keep everything covered in the fridge. When you’re ready to eat, simply roast them in the oven!
How Can I Adjust the Spice Level?
If you prefer less heat, you can omit the cayenne pepper or reduce the amount. For a kick without too much spice, add a sprinkle of mild paprika or use local chili powders that are less intense.
