These Easy Sheet Pan Poblano Chicken Fajitas are a colorful mix of tender chicken, sweet peppers, and zesty spices, all cooked on one pan for fun and easy cleanup!
Honestly, who doesn’t love a meal that’s quick to make and even quicker to eat? I like to serve mine with warm tortillas and a big scoop of guacamole. Yum!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are great for this dish because they cook quickly and stay tender. If you’re looking for alternatives, chicken thighs can add more flavor and juiciness.
Poblano Peppers: These peppers give a nice mild heat. If you can’t find them, any mild green pepper like Anaheim or even green bell peppers work well.
Bell Peppers: I used red and yellow for sweetness and color. Feel free to use any color you like or mix them up! Green bell peppers are also a good option but will be a bit less sweet.
Spices: If you want to change things up, try using taco seasoning instead of individual spices—it’s convenient and adds great flavor.
Lime Juice: Fresh lime juice brightens the dish. If limes aren’t available, use lemon juice as a good substitute.
How Do I Get the Chicken and Veggies Just Right?
The secret to perfect fajitas is even cooking! Spread everything in a single layer on the baking sheet. Overcrowding can lead to steaming instead of roasting, which makes it less crispy. Don’t worry about it looking crowded at first; you’ll get great results!
- Bake at 425°F (220°C) for 20-25 minutes.
- Stir halfway through to ensure even browning.
- Check your chicken for doneness to make sure it’s safe to eat; it should reach 165°F (75°C).
Letting the veggies get a little charred adds an extra depth of flavor—we love that bit of caramelization!
Easy Sheet Pan Poblano Chicken Fajitas
Ingredients You’ll Need:
For the Fajitas:
- 1.5 lbs boneless, skinless chicken breasts, thinly sliced
- 2 large poblano peppers, seeded and sliced into strips
- 1 large red bell pepper, sliced into strips
- 1 large yellow bell pepper, sliced into strips
- 1 medium red onion, sliced into strips
For the Seasoning:
- 3 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Salt and black pepper, to taste
For Garnishing and Serving:
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
- Tortillas, for serving
How Much Time Will You Need?
This delicious meal takes about 15 minutes to prep and around 20-25 minutes to cook in the oven. So, in around 40-45 minutes, you’ll have a colorful and flavorful dinner ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This ensures everything will cook evenly and develop a lovely roasted flavor.
2. Prepare the Veggies and Chicken:
In a large bowl, mix your sliced chicken, poblano peppers, red and yellow bell peppers, and red onion. This colorful mix is going to make your fajitas not only tasty but beautiful!
3. Make the Seasoning:
In a small bowl, combine olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne pepper (if you’re feeling spicy!), salt, and black pepper. Whisk it together until it’s well mixed.
4. Combine Everything:
Pour the seasoning mixture over your chicken and veggies. Now, use your hands or a spatula to toss everything together until it’s evenly coated in the scrumptious spices.
5. Spread on the Baking Sheet:
Next, spread the chicken and veggie mixture in a single layer on a prepared baking sheet. This helps them roast instead of steam!
6. Bake to Perfection:
Pop the baking sheet into the oven and bake for 20-25 minutes. Remember to stir the mixture halfway through so everything cooks evenly—you want your chicken to be fully cooked and your veggies tender and slightly charred.
7. Add Lime Juice:
Once your delicious fajitas are out of the oven, squeeze fresh lime juice all over the top. This adds a bright zing!
8. Garnish and Serve:
Sprinkle chopped cilantro over the top for an extra pop of flavor. Serve your fajitas hot with warm tortillas and any toppings you like—sour cream, guacamole, or shredded cheese are all great choices!
Enjoy your delightful Easy Sheet Pan Poblano Chicken Fajitas with family and friends!
FAQ for Easy Sheet Pan Poblano Chicken Fajitas
Can I Use Other Proteins Instead of Chicken?
Absolutely! You can substitute chicken with shrimp or beef. Just be aware that cooking times may vary: shrimp will take about 10-15 minutes, while thinly sliced beef may take around 15-20 minutes. Ensure everything is cooked to the appropriate temperature for safety.
What Can I Do If I Don’t Have Poblano Peppers?
No worries! If you can’t find poblano peppers, you can use green bell peppers or Anaheim peppers as alternatives. They’ll still provide great flavor and texture in your fajitas.
How Do I Store Leftovers?
Store any leftover fajitas in an airtight container in the fridge for up to 3 days. To reheat, try warming them in a skillet on the stove for the best texture. You can also microwave them but be sure to do it in short intervals to avoid overcooking.
Can I Make This Recipe Vegetarian?
Definitely! Simply swap out the chicken for extra veggies or firm tofu. Just chop up some mushrooms, zucchini, or eggplant and follow the same instructions. You can also use black beans for protein!
