These Easy Sheet Pan Poblano Chicken Fajitas are colorful and full of flavor! You get tender chicken with sweet peppers and smoky poblano, all roasted together for a hearty meal.
Cooking everything on one sheet pan means less mess—my kind of cooking! I just pile it all on tortillas, and dinner is ready. Quick, easy, and oh-so-tasty!
Key Ingredients & Substitutions
Chicken: I recommend using boneless, skinless chicken thighs for juiciness, but breasts work too. If you have a family member with chicken allergies, try tofu or a plant-based chicken substitute!
Poblano Peppers: Poblano adds a wonderful smoky flavor. If you’re after more heat, use jalapenos instead. For a milder taste, go with sweet bell peppers.
Bell Peppers: The colorful mix of red and yellow bell peppers makes the dish look great. If you can’t find these, green bell peppers will work fine—they’re just a bit less sweet!
Spices: Feel free to adjust spice levels based on your taste. You can omit cayenne for a milder version or add more chili powder for a kick. I also like adding a bit of lime zest to the seasoning for an extra citrusy flavor.
How Do I Ensure My Chicken and Veggies Are Perfectly Roasted?
The key to great roasted fajitas is spreading out the chicken and veggies in a single layer. This allows everything to roast evenly without steaming. Here are some helpful tips:
- Use a large baking sheet to give everything space.
- Stir halfway through cooking for even roasting.
- Look for golden-brown edges on the veggies and chicken—this indicates they’re cooked to perfection.
Enjoy the flavors! Warm tortillas make everything easy to gather, and the fresh toppings like cilantro and lime brighten it all up!
Easy Sheet Pan Poblano Chicken Fajitas
Ingredients You’ll Need:
For the Fajitas:
- 1.5 lbs boneless, skinless chicken breasts or thighs, thinly sliced
- 2 poblano peppers, sliced into strips
- 1 red bell pepper, sliced into strips
- 1 yellow bell pepper, sliced into strips
- 1 medium onion, thinly sliced
- 2 tbsp olive oil
For the Seasoning:
- 1 tbsp chili powder
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper (optional for heat)
- Salt and black pepper, to taste
For Serving:
- 8 small flour or corn tortillas
- Fresh lime wedges
- Fresh cilantro leaves, for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prep, and then you’ll roast everything for about 20-25 minutes. So, in total, you’ll need around 35-40 minutes from start to finish!
Step-by-Step Instructions:
1. Preheat the Oven:
Preheat your oven to 425°F (220°C). This high temperature will help roast the chicken and veggies perfectly.
2. Prepare Your Veggies and Chicken:
In a large bowl, combine the sliced chicken, poblano peppers, red and yellow bell peppers, and onion. Make sure everything is nicely mixed so the veggies complement the tender chicken.
3. Mix the Seasoning:
In a smaller bowl, whisk together the olive oil, chili powder, smoked paprika, cumin, garlic powder, onion powder, cayenne pepper (if you like it spicy), and a sprinkle of salt and pepper. This will make a lovely spice mix for your fajitas!
4. Coat the Chicken and Veggies:
Pour the seasoning mixture over the chicken and veggies. Toss everything together until well coated. You want all that delicious seasoning to hit every piece!
5. Spread on the Baking Sheet:
Spread your seasoned chicken and veggies evenly in a single layer on the lined baking sheet. This step is crucial for roasting—make sure they are not crowded!
6. Roast the Fajitas:
Roast in the preheated oven for about 20-25 minutes. Remember to stir halfway through to ensure even cooking. You’ll know it’s done when the chicken is cooked through and the veggies are tender with a little char.
7. Warm the Tortillas:
While the fajitas are roasting, warm the tortillas. You can do this in a dry skillet or over a low flame until they’re soft and have a few charred spots—just how I like them!
8. Serve and Enjoy:
Once your sheet pan fajitas are ready, remove them from the oven. Serve everything on warm tortillas and garnished with fresh cilantro and a squeeze of lime juice for that extra zing. Feel free to add your favorite toppings—sour cream, guacamole, or salsa give a nice touch!
Enjoy your vibrant and smoky Easy Sheet Pan Poblano Chicken Fajitas!
FAQ for Easy Sheet Pan Poblano Chicken Fajitas
Can I Use Pre-Marinated Chicken for This Recipe?
Absolutely! If you have pre-marinated chicken, just skip the seasoning step. Keep an eye on the cooking time as pre-marinated chicken may be more flavorful and cook differently than unseasoned chicken.
What If I Don’t Have Poblano Peppers?
No worries! If you can’t find poblano peppers, you can use bell peppers or jalapenos instead. Bell peppers are milder, while jalapenos can add a nice heat if you prefer a spicier fajita.
How Can I Store Leftovers?
Store any leftover fajitas in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in a skillet or microwave until heated through. You can also toss them into a salad for a quick lunch!
Can I Make This Recipe Ahead of Time?
You can prepare the chicken and veggies with the seasoning mix a few hours in advance and store them in the fridge until you’re ready to roast. Just be sure to bring them to room temperature before cooking!
