Easy Sheet Pan Poblano Chicken Fajitas are a colorful and tasty dish! Juicy chicken, sweet peppers, and zesty poblano come together on one pan, making cleanup a breeze.
These fajitas are perfect for busy nights; you just chop, toss, and bake. Serve them with warm tortillas, and you’ve got a family dinner that’s full of flavor and fun!
Key Ingredients & Substitutions
Chicken: I suggest using boneless, skinless thighs for some extra juiciness, but breasts work great too! If you need a meatless option, try using tofu or tempeh instead.
Poblano Peppers: These are essential for a mild, smoky flavor. If you can’t find them, use green bell peppers or even jalapeños if you like a bit more heat.
Bell Peppers: Red and yellow bell peppers add sweetness. Feel free to use other colors like orange or green if that’s what you have on hand—they all work well!
Spices: The spices in this recipe create fantastic flavor. If you don’t have smoked paprika, regular paprika works too! Adjust the cayenne pepper based on your spice preference.
How Do I Ensure Even Cooking and Flavor?
To make sure everything cooks evenly and absorbs the flavor, follow these steps:
- Slice the chicken and veggies into similar sizes. This ensures they cook at the same rate.
- Make sure they are spread out in a single layer on the sheet pan. Overcrowding can lead to steaming rather than roasting.
- Stir halfway through baking for even cooking and to allow everything to get nicely charred!
Getting these details right can really lift your dish, giving it a delicious flavor and perfect texture!
Easy Sheet Pan Poblano Chicken Fajitas
Ingredients:
- 1.5 pounds boneless, skinless chicken breasts or thighs, sliced into thin strips
- 2 poblano peppers, seeded and sliced into strips
- 1 red bell pepper, sliced into strips
- 1 yellow bell pepper, sliced into strips
- 1 large onion, thinly sliced
- 3 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Salt and freshly ground black pepper, to taste
- 8 small flour or corn tortillas
- Fresh lime wedges, for serving
- Fresh cilantro, for garnish
How Much Time Will You Need?
This delicious recipe takes about 15 minutes to prep and 20-25 minutes to cook, for a total of around 40-45 minutes. Perfect for a quick weeknight dinner that packs a ton of flavor with minimal fuss!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). Lining a large sheet pan with foil or parchment paper will help with easy cleanup later.
2. Make the Fajita Seasoning:
In a large mixing bowl, combine the olive oil, chili powder, smoked paprika, ground cumin, garlic powder, onion powder, cayenne pepper (if you love a little heat), and a dash of salt and pepper. Stir everything together until you have a nice, aromatic seasoning mix.
3. Combine Chicken and Veggies:
Add the sliced chicken, poblano peppers, red and yellow bell peppers, and onion to the mixing bowl. Toss everything well so that each piece of chicken and vegetable is coated in that flavorful mix. This step really helps to bring out all the delicious spices!
4. Spread on the Sheet Pan:
Carefully spread the chicken and vegetable mixture evenly on the foil-lined sheet pan in a single layer. This way, everything can cook evenly and get those tasty, charred bits.
5. Bake the Fajitas:
Place the sheet pan in the preheated oven and bake for 20-25 minutes. Be sure to stir the mixture halfway through cooking to ensure even cooking and browning. You’ll know it’s done when the chicken is cooked through (no pink inside) and the veggies are tender with some crispy edges.
6. Warm the Tortillas:
While your fajitas are baking, warm up the tortillas. You can do this by heating them in a dry skillet over medium-high heat for about 30 seconds per side or by holding them directly over a gas burner flame (be careful not to burn them!).
7. Serve It Up:
Once your fajitas are done baking, take the sheet pan out of the oven. Serve the flavorful chicken and veggies with warm tortillas, a squeeze of fresh lime, and a sprinkle of chopped cilantro to brighten everything up.
8. Add Toppings:
Feel free to get creative! You can add your favorite toppings like sour cream, avocado slices, or cheese to customize your fajitas just the way you like them.
Enjoy your colorful and flavorful Easy Sheet Pan Poblano Chicken Fajitas!
FAQ for Easy Sheet Pan Poblano Chicken Fajitas
Can I Use Different Vegetables in This Recipe?
Absolutely! Feel free to swap in your favorite vegetables like zucchini, mushrooms, or even corn. Just remember to cut them into similar-sized pieces so they cook evenly with the chicken.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water to prevent drying out.
Can I Make This Recipe in Advance?
Yes, you can marinate the chicken and prepare the vegetables a few hours ahead of time! Just keep everything covered in the fridge until you’re ready to bake.
How Can I Make This Recipe Spicier?
If you like heat, consider adding more cayenne pepper or even some sliced jalapeños or serranos to the mix. You could also drizzle some hot sauce over your fajitas just before serving!
Feel free to ask if you have any more questions about this recipe!
