Whip up these tasty Sheet Pan Poblano Chicken Fajita Bowls with ease! Juicy chicken, colorful bell peppers, and smoky poblano all roast together for a simple, one-pan meal that’s bursting with flavor.
Honestly, the best part is how easy clean-up is—just one pan! I love adding some lime and cilantro on top for that extra zing. You’ll want to make this again and again! 🌶️✨
Key Ingredients & Substitutions
Chicken Breast: Boneless, skinless chicken is perfect for this recipe. If you want to save time, try pre-cooked rotisserie chicken. Just add it during the last few minutes of baking to warm it through.
Poblano Peppers: These add a nice smoky flavor. If you can’t find them, try using green bell peppers for less heat, or jalapeños for a spicier kick.
Bell Peppers: Using a mix of red and yellow adds sweetness. Don’t have them? Feel free to substitute with green peppers, which are a bit more bitter but still delicious.
Spices: The spices really make this dish pop! If you’re out of smoked paprika, regular paprika works fine. Adjust cumin and chili powder according to your spice preference.
Rice: I love using cilantro lime rice for extra flavor, but plain white or brown rice works great too. Quinoa can also be a good healthy substitute!
How Do I Get the Chicken and Vegetables Perfectly Roasted?
Roasting is the key to making your fajita bowls flavorful. Start by preheating your oven to 425°F (220°C). A hot oven helps achieve that nice caramelization.
- Use a large sheet pan and spread everything out in a single layer. Overcrowding will steam the food instead of roast it.
- Keep an eye on your chicken and veggies as they bake. Stir halfway through to help them cook evenly.
- Cook until the chicken is no longer pink inside (165°F or 75°C) and the veggies are tender with crispy edges – about 20-25 minutes.
And don’t forget the lime juice at the end! It brightens all the flavors in the dish.
Easy Sheet Pan Poblano Chicken Fajita Bowls
Ingredients You’ll Need:
Main Ingredients:
- 1½ pounds boneless, skinless chicken breasts, 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 medium red onion, sliced into strips
Seasoning and Oil:
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
For Serving:
- Juice of 1 lime
- 1 cup cooked rice (white, brown, or cilantro lime rice)
- Fresh cilantro, chopped (for garnish)
- Optional toppings: sliced avocado, sour cream, shredded cheese, salsa or pico de gallo
Time Needed:
This recipe takes about 10 minutes to prep and 20-25 minutes to bake. Total time is approximately 35-40 minutes. So, in no time, you’ll have delicious fajita bowls ready to eat!
Step-by-Step Instructions:
1. Preheat & Prepare the Pan:
Start by preheating your oven to 425°F (220°C). While that’s warming up, line a large sheet pan with parchment paper or lightly grease it to prevent sticking.
2. Combine the Ingredients:
In a large bowl, toss together the sliced chicken, poblano peppers, red bell pepper, yellow bell pepper, and red onion. Make sure everything is well combined.
3. Season the Mixture:
Drizzle the olive oil over the chicken and veggies. Then, add the cumin, chili powder, smoked paprika, garlic powder, onion powder, salt, and black pepper. Toss everything until it’s evenly coated with the oil and spices. This is where the magic happens!
4. Spread & Bake:
Spread the chicken and veggie mixture evenly on the prepared sheet pan in a single layer. This helps everything roast nicely. Bake in the preheated oven for about 20-25 minutes. Check halfway through and give it a good stir for even cooking.
5. Add Lime Juice:
Once out of the oven, squeeze the lime juice over the mixture and toss it gently to combine the flavors. The lime adds a refreshing zing!
6. Serve & Enjoy:
Spoon the cooked rice into bowls, then top with the roasted chicken and veggie mixture. Don’t forget to sprinkle some chopped cilantro on top. Add any optional toppings like sliced avocado, sour cream, shredded cheese, or salsa to make it even more delicious. Enjoy your easy, flavorful sheet pan poblano chicken fajita bowls!
FAQ for Easy Sheet Pan Poblano Chicken Fajita Bowls
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but it’s best to thaw it first. You can thaw it in the refrigerator overnight or use a quick method by submerging it in cold water in a sealed bag. Make sure it’s completely thawed and pat it dry before slicing and seasoning to prevent excess moisture.
What Can I Substitute for Poblano Peppers?
If you can’t find poblano peppers, feel free to use green bell peppers for a milder flavor, or jalapeños if you prefer more heat. Both options will still add great taste to your fajita bowls!
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. If the chicken seems a bit dry, adding a splash of water or lime juice while reheating can help revive the moisture.
Can I Make This Recipe Veggie-Only?
Absolutely! You can replace the chicken with additional vegetables like zucchini, mushrooms, or cauliflower. Adjust cooking times as needed, and prepare the veggies in the same way for a delicious vegetarian version of these fajita bowls!
