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Homemade Sheet Pan Poblano Chicken Fajitas. recipe photo
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Sheet Pan Poblano Chicken Fajitas.

Easy sheet-pan chicken fajitas with poblano and bell peppers for a quick, flavorful weeknight meal.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 4 servings

Ingredients

  • 1 1/2 pound boneless chicken breasts cut into strips
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt and pepper
  • 3 tablespoons olive oil divided (2 Tbsp + 1 Tbsp)
  • 1 orange bell pepper sliced
  • 1 red bell pepper sliced
  • 1 poblano pepper sliced
  • 1 sweet onion thinly sliced
  • 1 lime juice of, plus more for serving
  • 1/4 cup fresh cilantro chopped, plus more for serving
  • 8-10 flour tortillas warmed
  • 2 cups steamed rice for serving
  • shredded cheddar for serving
  • sliced avocado for serving
  • salsa for serving

Instructions

  • Preheat the oven to 425°F (220°C) and line a large baking sheet or leave unlined if preferred.
  • In a mixing bowl, combine the chili powder, cumin, smoked paprika, garlic powder, kosher salt and pepper, and 2 tablespoons of the olive oil.
  • Add the chicken strips to the spice mixture and toss until evenly coated; arrange the chicken in an even layer on one side of the baking sheet.
  • On the other side of the sheet, toss the sliced orange and red bell peppers, sliced poblano, and thinly sliced sweet onion with the remaining 1 tablespoon olive oil and a pinch of salt and pepper.
  • Bake the sheet pan for 20–35 minutes, until the chicken is cooked through (no pink inside) and the peppers begin to char, stirring once halfway through if needed.
  • Remove the pan from the oven and toss the chicken and vegetables together with the juice of 1 lime and the chopped cilantro.
  • To serve, divide steamed rice among warmed flour tortillas, top with the chicken and pepper mixture, then add shredded cheddar, sliced avocado, extra cilantro, a squeeze of lime, and salsa as desired.

Equipment

  • Baking Sheet
  • Mixing Bowl
  • Knife
  • Cutting Board
  • Measuring Spoons
  • Measuring Cups
  • Tongs or spatula
  • Oven

Notes

  • Use 2 tablespoons oil for the chicken and 1 tablespoon for the vegetables.
  • Check chicken for doneness after 20 minutes to avoid overcooking.
  • Warm tortillas in a dry skillet or wrapped in foil in the oven.
  • Adjust chili powder to taste for spiciness.