These Easy Sheet Pan Poblano Chicken Fajita Bowls bring together tender chicken, colorful peppers, and zesty spices, all roasted to perfection. It’s a fun and tasty meal that’s so simple to prepare!
I love how everything cooks together on one pan, making clean-up a breeze. Plus, you can mix and match toppings, so every bowl can be just how you like it—what’s not to love? 😊
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts or thighs work best here. If you’re looking for alternatives, try tofu or tempeh for a vegetarian option or use shrimp for a quick protein swap.
Poblano Peppers: These peppers add a mild heat and flavor. If you can’t find them, try using green bell peppers. They’re sweeter and won’t have the same kick, so adjust your spices if needed.
Rice: I use white rice, but brown rice, quinoa, or cauliflower rice can also be great choices, depending on your dietary needs or preference. Each brings a different texture and flavor to the dish.
Spices: The spice blend is key! If you want to adjust the heat, you can eliminate the cayenne or add more if you love spice. Mixed taco seasoning can also work for a shortcut!
How Can I Ensure Perfectly Roasted Chicken and Vegetables?
Roasting is simple, but it’s important to get it right for maximum flavor. Here’s how to nail it!
- Make sure your oven is fully preheated to 425°F (220°C) for even cooking.
- Keep the chicken and veggies in a single layer on the baking sheet. This allows everything to roast rather than steam.
- Stir halfway through roasting to ensure everything gets nice and charred. This adds depth to the flavor!
With these tips, you’ll have a deliciously vibrant sheet pan dinner that’s sure to please!
Easy Sheet Pan Poblano Chicken Fajita Bowls
Ingredients You’ll Need:
For the Chicken and Vegetables:
- 1.5 pounds boneless, skinless chicken breasts or thighs, thinly sliced
- 2 poblano peppers, sliced into strips
- 1 large red bell pepper, sliced into strips
- 1 large yellow bell pepper, sliced into strips
- 1 medium onion, sliced into strips
- 2 tablespoons olive oil
For the Spices:
- 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 pepper to taste
For Assembly:
- 2 cups cooked white rice (or rice of your choice)
- 1/2 cup black beans, rinsed and drained
- 1/4 cup fresh green onions, sliced
- 1/4 cup crumbled cotija cheese (or feta as optional)
- 1/2 cup guacamole or sliced avocado
- Lime wedges (optional, for serving)
How Much Time Will You Need?
This recipe will take about 10 minutes of prep time and 25 minutes to cook, totaling around 35 minutes. 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 high temperature is key to getting those beautiful roasted veggies and perfectly cooked chicken!
2. Prepare the Ingredients:
In a large mixing bowl, toss together the thinly sliced chicken, poblano peppers, red and yellow bell peppers, and onion slices. Making sure everything is cut evenly helps it cook uniformly.
3. Mix the Spices:
In a small bowl, combine olive oil, chili powder, smoked paprika, ground cumin, garlic powder, onion powder, cayenne pepper (if you’re feeling adventurous), and some salt and pepper. Whisk it all together until it’s combined nicely.
4. Combine and Coat:
Pour the spice mixture over the chicken and vegetables in the large bowl. Now, use your hands or a spatula to toss everything together until the chicken and veggies are well-coated with the spices.
5. Roast:
Spread the seasoned mixture in a single layer on your prepared baking sheet. This allows everything to roast properly rather than steam. Bake in your preheated oven for 20-25 minutes, stirring halfway through. You want the chicken to be fully cooked and the veggies tender with a bit of char on them.
6. Assemble Your Bowls:
Once everything is done roasting, it’s time to build your bowls! Start with a generous serving of cooked rice in each bowl. Top it with the delicious roasted chicken and veggie mixture.
7. Add the Finishing Touches:
Next, add black beans to each bowl. Then, sprinkle with fresh green onions, crumbled cotija cheese, and add a dollop of guacamole or slices of avocado for creaminess.
8. Serve and Enjoy:
If you like, serve with lime wedges on the side. A squeeze of lime adds a bright, fresh flavor that enhances everything in the bowl. Dig in and enjoy your tasty creation!
Enjoy your flavorful and easy sheet pan poblano chicken fajita bowls!
FAQ for Easy Sheet Pan Poblano Chicken Fajita Bowls
Can I Use Different Vegetables?
Absolutely! Feel free to swap out the poblano, bell peppers, and onion for other veggies like zucchini, mushrooms, or corn. Just make sure to choose vegetables that roast well together.
What Can I Substitute for Chicken?
If you prefer a meatless option, try using firm tofu or tempeh, marinated and cubed. For a quick swap, shrimp also works beautifully in this recipe—just adjust the cooking time as shrimp cooks faster than chicken!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop it in the microwave or warm it in a skillet over low heat. Add a splash of water to keep everything moist as it reheats.
Can I Make This Recipe Ahead of Time?
Yes! You can prepare the chicken and vegetable mixture ahead of time and store it in the fridge for up to a day. When ready to cook, just spread it on the baking sheet and roast as directed.
