These Easy Sheet Pan Poblano Chicken Fajita Bowls are a fun and tasty meal! With seasoned chicken, colorful peppers, and onions roasted together, it’s a feast for your eyes and belly.
Who wouldn’t love a meal that cooks all on one pan? Clean-up is a breeze! I enjoy adding guacamole on top for that extra yum factor—delicious and oh-so-simple!
Key Ingredients & Substitutions
Chicken: You can use either boneless skinless chicken breasts or thighs. I prefer thighs for their juiciness, but feel free to use whatever you have on hand. You could even substitute with tofu or a plant-based chicken if you want a vegetarian option!
Poblano Peppers: These peppers have a mild heat and distinct flavor. If you can’t find them, green bell peppers work well too, though the taste will be a bit different. Jalapeños could also add a nice kick if you like it spicy.
Cheese: Feta or cotija cheese adds a tangy touch. If you’re looking for a dairy-free option, try nutritional yeast or omit the cheese altogether. Avocado is also a great creamy substitute!
Spices: The chili powder, smoked paprika, and cumin are key for flavor. Don’t have them all? A taco seasoning blend can replace the spices in a pinch.
How Do I Ensure the Chicken and Vegetables Roast Perfectly?
To get the best results, uniform sizing of your ingredients is key. Slice your chicken and veggies into similar-sized strips. This ensures even cooking and allows everything to caramelize nicely!
- Mix your veggies and chicken in one large bowl. This helps them cook evenly when spread out on the pan.
- Keep the vegetables in a single layer on the pan. Don’t overcrowd them since this will create steam and make them soggy.
- Stir halfway through cooking for that lovely roasted texture.
Easy Sheet Pan Poblano Chicken Fajita Bowls
Ingredients You’ll Need:
For the Fajita Bowl:
- 1 ½ pounds boneless skinless chicken breasts or thighs, sliced into strips
- 2 poblano peppers, sliced into strips
- 1 red bell pepper, sliced into strips
- 1 yellow bell pepper, sliced into strips
- 1 large onion, sliced into strips
- 3 tablespoons olive oil
For the Seasoning:
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt (more to taste)
- ¼ teaspoon black pepper
For Serving:
- 1 cup cooked white rice
- 1 cup cooked black beans (rinsed and drained)
- ½ cup crumbled feta or cotija cheese
- 2 green onions, sliced (for garnish)
- Guacamole (optional, for serving)
How Much Time Will You Need?
This easy recipe takes about 10 minutes to prep and 20-25 minutes to cook. So, you’re looking at around 35 minutes total! Perfect for a quick weeknight dinner without a lot of fuss.
Step-by-Step Instructions:
1. Prepping the Oven and Sheet Pan:
First, preheat your oven to 425°F (220°C). While it heats up, line a large sheet pan with parchment paper or lightly grease it. This will help keep everything from sticking!
2. Tossing the Ingredients:
In a large bowl, toss the sliced chicken, poblano peppers, red and yellow bell peppers, and onion with the olive oil. Make sure everything is coated nicely with the oil—this helps in roasting!
3. Mixing the Spices:
In a small bowl, mix together the chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and black pepper. This blend will give your chicken and veggies that yummy fajita flavor!
4. Seasoning the Chicken and Vegetable Mixture:
Sprinkle the spice mixture over the bowl of chicken and veggies. Toss everything together again until the chicken and vegetables are evenly coated with the seasoning.
5. Arranging on the Sheet Pan:
Now, spread the chicken and vegetable mixture in a single layer on the prepared sheet pan. Make sure not to overcrowd—this lets them roast and caramelize nicely.
6. Roasting to Perfection:
Pop the sheet pan in your preheated oven and roast for about 20-25 minutes. Remember to stir halfway through the cooking time for even cooking. You’ll know it’s ready when the chicken is cooked through and the veggies are tender and slightly charred.
7. Assembling Your Bowls:
Once out of the oven, let everything cool for just a moment. To create your fajita bowls, divide the cooked rice among your bowls. Top with the roasted chicken and vegetables, black beans, crumbled feta or cotija cheese, and garnish with sliced green onions.
8. Finishing Touches:
If you like, add a dollop of guacamole on the side for an extra creamy touch. Yum!
9. Serve & Enjoy:
Dig in while it’s warm and enjoy these vibrant, smoky, and slightly spicy fajita bowls! Perfect for sharing—or not!
This recipe not only delivers delicious flavors but also bright colors and a satisfying crunch that is sure to please everyone at the table. Happy cooking!
Frequently Asked Questions (FAQ)
Can I Use Different Vegetables in This Recipe?
Absolutely! Feel free to get creative with your vegetable choices. Zucchini, mushrooms, or even corn can be great additions or substitutions to this dish. Just be sure to cut them into similar sizes for even roasting!
What Can I Substitute for the Chicken?
If you prefer a meatless option, you can use firm tofu or tempeh, cut into strips or cubes, and marinated with the same spices. For a seafood twist, shrimp is also a delightful option that cooks quickly!
Can I Make This Dish Gluten-Free?
Yes! This recipe is naturally gluten-free. Just ensure that your spices and any additional toppings, like tortillas, are labeled gluten-free. Enjoy it over rice as is, or with gluten-free tortillas.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat them in the microwave or on the stovetop. Just add a splash of broth or water when reheating to keep things moist!
