These Easy Sheet Pan Poblano Chicken Fajita Bowls are colorful and full of flavor! Juicy chicken, vibrant poblano peppers, and tasty spices come together for a delightful meal.
Best part? Everything cooks on one pan, so cleanup is a breeze! I love piling my bowls high with toppings like avocado and cheese—yummy and fun to make! 🥑🌮
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are ideal for this recipe. For a twist, try chicken thighs for added juiciness or even tofu for a meatless option.
Poblano Peppers: These peppers add a mild heat and vibrant color. If they’re unavailable, you can use green bell peppers or even jalapeños for more kick.
Bell Peppers: Mix and match colors! Red, yellow, and green peppers work well and can be swapped based on what you have. Frozen peppers also work in a pinch!
Spices: The combination of chili powder, cumin, and smoked paprika creates a great flavor base. Feel free to adjust levels of spices according to your taste, or try taco seasoning for convenience!
How Do You Ensure the Chicken Stays Juicy?
To keep chicken tender and juicy, avoid overcooking. Thin slicing helps it cook evenly, so check for doneness around the 20-minute mark. An instant-read thermometer should read 165°F (75°C).
- Spread everything evenly on the sheet pan to ensure proper airflow and even cooking.
- Stir halfway through baking to promote equal cooking and prevent sticking.
- Add lime juice right after baking for a fresh, zesty finish that complements the flavors.
Easy Sheet Pan Poblano Chicken Fajita Bowls
Ingredients You’ll Need:
For the Fajita Bowl:
- 1.5 pounds boneless, skinless chicken breasts, thinly sliced
- 2 large poblano peppers, sliced into strips
- 1 large red bell pepper, sliced into strips
- 1 large yellow bell pepper, sliced into strips
- 1 large red onion, sliced into strips
For the Seasoning:
- 3 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 toppings: sliced avocado, chopped cilantro, shredded cheese, sour cream, salsa
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 20-25 minutes to bake, so you’ll have a delicious meal ready in around 35-40 minutes total. Perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This will ensure it’s hot enough to cook everything perfectly when you’re ready to bake!
2. Prepare the Vegetables and Chicken:
In a large bowl, add the sliced chicken breasts, poblano peppers, red bell pepper, yellow bell pepper, and red onion. Make sure all the veggies are sliced into similar sizes so they cook evenly!
3. Mix the Seasoning:
In a small bowl, whisk together the olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. This spice mix will add a ton of flavor to your dish!
4. Coat the Ingredients:
Pour the spice mixture over the chicken and veggies. Use your hands or a spatula to toss everything together until all pieces are evenly coated. This helps every bite taste amazing!
5. Spread on the Pan:
Spread the coated chicken and vegetables in a single layer on a lined or greased sheet pan. Make sure there’s a little space between everything so they can roast instead of steam.
6. Bake to Perfection:
Bake in the preheated oven for 20-25 minutes. Stir halfway through cooking to ensure even baking. You’ll know it’s done when the chicken is fully cooked and the vegetables are tender!
7. Add Lime Juice:
Once out of the oven, squeeze fresh lime juice all over the top. It will add a beautiful zesty flavor that complements the spices!
8. Serve and Enjoy:
Serve the fajita mixture over your choice of cooked rice or cauliflower rice. Don’t forget to add your favorite toppings like avocado, cilantro, cheese, sour cream, or salsa for an extra touch!
9. Dig In:
Your Easy Sheet Pan Poblano Chicken Fajita Bowls are ready to be devoured! Enjoy the delicious flavors and colors of this fun meal!
FAQ for Easy Sheet Pan Poblano Chicken Fajita Bowls
Can I Use Other Types of Peppers?
Absolutely! If you can’t find poblano peppers, feel free to use green bell peppers or even jalapeños for a bit more heat. Just adjust according to your spice preference!
Can I Make This Recipe Ahead of Time?
Yes, you can! You can prep the chicken and vegetables with the seasoning and store them in the fridge for up to 24 hours before cooking. This makes it super easy for a quick meal during the week!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of water if needed to prevent drying out.
Can I Substitute the Chicken for Another Protein?
Definitely! You can use shrimp, beef, or even tofu as a protein substitute. Just adjust the cooking time as necessary—shrimp and tofu cook faster, while beef may need a bit longer.
