These Easy Sheet Pan Poblano Chicken Fajita Bowls are colorful and full of flavor! With juicy chicken, sweet peppers, and zesty spices, they’re a fun meal in a bowl.
Who doesn’t love a meal that cooks all in one pan? I just toss everything together, bake, and enjoy! Plus, they’re perfect for meal prep. Tasty and easy—what’s not to love?
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts or thighs are best for this dish. Thighs tend to stay juicier during cooking. If you’re vegetarian, consider using chickpeas or tofu instead for a protein boost!
Poblano Peppers: These add a mild kick and great flavor. If you can’t find them, bell peppers work well too. They won’t add the same heat, but they’ll still be delicious.
Spices: The combination of chili powder, cumin, and smoked paprika makes a flavor-packed mix. You can play with the spices; try adding taco seasoning or just using salt and pepper if you’re in a pinch.
Rice: Serve with traditional rice or cauliflower rice for a low-carb option. Quinoa is also a nutritious substitute if you want something different.
How Do I Get Perfectly Roasted Chicken and Vegetables?
The key to perfect sheet pan meals lies in cooking everything evenly. Here’s how to ensure your chicken and veggies turn out great:
- Cut chicken and veggies into similar-sized pieces for even cooking.
- Spread everything out on the pan without overcrowding—this helps them roast rather than steam.
- Bake at a high temperature (425°F) to get that delightful caramelization. Stir halfway to ensure all sides brown nicely.
Don’t forget to check the chicken for doneness with cooking thermometers; it should reach 165°F. Enjoy your cooking!
Easy Sheet Pan Poblano Chicken Fajita Bowls
Ingredients:
For the Fajita Bowl:
- 1.5 pounds boneless, skinless chicken breasts or thighs, cut into strips
- 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 medium red onion, sliced into strips
For the Seasoning:
- 3 tablespoons olive oil, divided
- 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 red pepper flakes (optional, for heat)
- Salt and black pepper, to taste
For Serving:
- 1 lime, cut into wedges
- 2 cups cooked rice or cauliflower rice
- Fresh cilantro, chopped (for garnish)
- Optional toppings: sour cream, avocado slices, shredded cheese, salsa
Time Needed:
This recipe takes about 10 minutes to prep and 20-25 minutes to bake, making it a quick and easy dinner option. In less than an hour, you’ll have a delicious meal ready to enjoy!
Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This high temperature helps the chicken and veggies roast perfectly!
2. Combine Ingredients:
In a large mixing bowl, toss together the chicken strips and all the sliced peppers and onion. Getting them all mixed up helps with flavor!
3. Make the Spice Mixture:
In a small bowl, whisk together 2 tablespoons of olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, red pepper flakes (if you’d like some heat), salt, and black pepper. This spice mix is where the magic happens!
4. Coat the Chicken and Veggies:
Pour the spice mixture over the chicken and vegetables. Stir everything until the chicken and veggies are well coated. You want all those yummy flavors to get in there!
5. Spread on the Sheet Pan:
Now, transfer the chicken and veggie mixture onto your prepared sheet pan, arranging everything in a single layer. This ensures even cooking!
6. Add Extra Olive Oil:
Drizzle the remaining tablespoon of olive oil over the top for extra crispiness. Yum!
7. Bake It:
Put the sheet pan in the oven and bake for about 20-25 minutes. Be sure to stir halfway through cooking to help everything brown evenly. You’re looking for the chicken to be fully cooked (165°F) and the veggies to be tender with a bit of char.
8. Finish with Lime:
Once cooked, take the pan out of the oven and squeeze some fresh lime juice over everything to add a nice zesty flavor. It’s so refreshing!
9. Serve and Enjoy!
To serve, spoon the fajita mixture over your cooked rice or cauliflower rice. Don’t forget to garnish with chopped cilantro and any optional toppings you love, such as sour cream, avocado slices, shredded cheese, or salsa.
10. Dig In!
Finally, grab a fork and enjoy your colorful, flavorful sheet pan poblano chicken fajita bowls!
FAQ for Easy Sheet Pan Poblano Chicken Fajita Bowls
Can I Use Other Vegetables in This Recipe?
Absolutely! Feel free to mix in other veggies like zucchini, asparagus, or corn. Just remember that cooking times may vary slightly based on the vegetables you choose, so keep an eye on them!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in the microwave or on the stovetop until heated through. You can add a splash of lime juice to freshen it up!
Can I Make This Recipe Ahead of Time?
Yes! You can prep all the ingredients ahead of time. Just store the seasoned chicken and veggies in the fridge and bake them the day you plan to serve. Letting them sit can even enhance the flavor!
What Can I Use Instead of Chicken?
If you want a vegetarian option, you can substitute chicken with chickpeas, tempeh, or tofu. Just make sure to adjust cooking times accordingly, as some options may cook faster than chicken.
