Sheet Pan Poblano Chicken Fajita Bowls

Cooking has always been a source of joy for me, and one of my favorite dishes to prepare is the Sheet Pan Poblano Chicken Fajita Bowls. There’s something magical about the combination of vibrant colors and the smoky aroma that wafts from the oven when everything is roasting together. It reminds me of summer evenings spent with family, where the laughter and chatter mix with the sounds of sizzling food. These bowls are perfect for those busy weekdays when you want a hearty meal without spending hours in the kitchen.

Every time I make this dish, I can’t help but feel excited about the layering of flavors. The tender strips of chicken paired with the grilled bell peppers and poblano peppers create a beautiful harmony that is both satisfying and fulfilling. It’s almost like a celebration on a plate! I love to serve it with warm tortillas and a fresh guacamole that I whip up while everything bakes, completing this mouthwatering meal.

What I truly adore about the Sheet Pan Poblano Chicken Fajita Bowls is their versatility. You can easily customize the toppings based on what you have on hand or what you’re craving. Want to go spicy? Add some jalapeños. Need a refreshing crunch? Throw in some shredded lettuce or fresh cilantro. There’s no right or wrong way to build your bowl, and that’s what makes it so fun!

So, gather your loved ones and enjoy this delightful meal together. I promise you, the Sheet Pan Poblano Chicken Fajita Bowls will quickly become a family favorite, just like they are in my home.

Key Ingredients for Sheet Pan Poblano Chicken Fajita Bowls

Choosing the right ingredients is essential for creating vibrant and flavorful Sheet Pan Poblano Chicken Fajita Bowls. Each component plays a critical role in delivering that irresistible taste. From the tender strips of chicken to the zesty lime juice, they come together in perfect harmony.

• 1 1/2 pounds boneless chicken breasts, cut into strips: The main protein that brings heartiness to the dish.
• 1 tablespoon chili powder: Adds depth and a mild kick to the flavor profile.
• 2 teaspoons smoked paprika: Provides a smoky essence that enhances the overall taste.
• 2 teaspoons garlic powder: Infuses a savory taste that’s essential in any fajita dish.
• 1 teaspoon cumin: Offers a warm and earthy flavor, enhancing the spices.
• Kosher salt and black pepper: Essential for seasoning to taste.
• 3 tablespoons extra virgin olive oil: Helps in roasting the vegetables and adds a rich flavor.
• 2 bell peppers, sliced: Introduces sweetness and color to the dish.
• 1 poblano pepper, sliced: Adds a mild heat and unique flavor.
• 1 yellow onion, sliced: Contributes sweetness and texture.
• 1/4 cup fresh cilantro, chopped: Adds freshness and a pop of color.
• 3-4 cups cooked rice: A perfect base for the bowls.
• 2 cups black beans, warm: Adds protein and texture to the recipe.
• Shredded cheddar/cotija cheese, for serving: Creamy cheese that brings everything together.
• Warmed fajita tortillas, for serving: Essential for the perfect fajita experience.
• 2-3 avocados, halved: Adds creaminess and healthy fats.
• 1/3 cup salsa verde: A tangy sauce that enhances the flavor.
• 1/4 cup lime juice: Brightens the dish with its zesty flavor.
• Flaky salt: A finishing touch that enhances all flavors.

Recipe Directions for Sheet Pan Poblano Chicken Fajita Bowls

Preparing the Sheet Pan Poblano Chicken Fajita Bowls is a straightforward and enjoyable process. Follow these steps for a delicious, colorful dish that your family will love.

1. Start by preheating your oven to 425° F. The high temperature is key to achieving perfectly roasted ingredients.
2. On a large baking sheet, toss the chicken strips with 2 tablespoons of olive oil, chili powder, smoked paprika, garlic powder, cumin, kosher salt, and black pepper. Ensure each piece is well coated, as this will enhance flavor.
3. Add the sliced bell peppers, poblano pepper, and yellow onion to the baking sheet. Drizzle with the remaining tablespoon of olive oil, and season with more salt and pepper. Toss everything together so that the vegetables are well mixed with the chicken.
4. Arrange the mixture evenly across the baking sheet. This allows for even roasting and ensures that everything gets that delicious char. Bake in the preheated oven for 20 to 25 minutes, or until the chicken is cooked through and the peppers are beginning to caramelize.
5. While the chicken and vegetables are roasting, prepare your guacamole or salsa. In a bowl, mash the avocados together with lime juice, a pinch of salt, and any additional ingredients you prefer. This will add a fresh and creamy element to your dish.
6. Once the chicken and vegetables are done, remove them from the oven and toss everything together with the fresh cilantro. This will brighten up the dish and add freshness.
7. To serve, spoon the roasted chicken and vegetables over bowls of cooked rice. Top each bowl with warm black beans, the guacamole/salsa, a sprinkle of cheese, and more cilantro. Don’t forget to zest and juice some lime over each bowl for an extra zing!
8. Enjoy the bowls with warmed tortillas, making sure to scoop up every last bite. This meal is all about sharing and savoring the wonderful flavors together!

Make It Your Own

Feel free to personalize your Sheet Pan Poblano Chicken Fajita Bowls to match your family’s tastes. Here are some tips to get you started:

• Storage: Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in the oven or microwave.
• Freezing: You can freeze the assembled bowls before baking. Just thaw overnight in the refrigerator before cooking.
• Pairing: Serve with a side of guacamole or a fresh salad to complement the meal.
• Spice it Up: If you enjoy heat, add some chopped jalapeños or a dash of hot sauce to your chicken mixture.
• Cheese Variations: Experiment with different cheeses, like pepper jack or crumbled feta, to change the flavor profile.
• Vegetable Variations: Feel free to add other vegetables like zucchini, corn, or mushrooms for added texture and flavor.

Serving Ideas for Sheet Pan Poblano Chicken Fajita Bowls

When it comes to serving the Sheet Pan Poblano Chicken Fajita Bowls, the possibilities are endless. Here are some ideas:

• Family Style: Serve the bowls in the center of the table for a family-style meal, allowing everyone to build their own to their liking.
• Lunch Option: These bowls make an excellent lunch option. Pack the ingredients separately and assemble them at work or school for a fresh meal.
• Garnish: Top each bowl with a dollop of sour cream or a sprinkle of queso fresco for added creaminess.
• Seasonal Sides: Pair with seasonal sides like a fresh corn salad in summer or roasted sweet potatoes in the fall.
• Occasions: Perfect for casual gatherings, birthday parties, or even meal prepping for the week.
• Storage Tips: If you have leftovers, store them covered in the fridge. This dish tastes great reheated the next day!

FAQ

Conclusion

The Sheet Pan Poblano Chicken Fajita Bowls are truly a delightful dish that combines vibrant flavors and wholesome ingredients. I encourage you to try this recipe and experience the joy it brings to your dining table. It’s perfect for family dinners, gatherings, or even meal prep for the week. Embrace the simplicity and deliciousness, and let your culinary adventure begin!

Sheet Pan Poblano Chicken Fajita Bowls

The ultimate comfort food, Sheet Pan Poblano Chicken Fajita Bowls are your answer to an easy weeknight dinner! Packed with smoky flavors and vibrant veggies, this dish is not just delicious but also a feast for the eyes. Enjoy a healthy, satisfying meal that you can whip up in no time!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Dinner

Cuisine Mexican

Servings 6 servings

Calories 480 kcal

Equipment

• Frying Pan
• Food Processor
• Oven
• Chef's Knife
• Baking Sheet

Ingredients

  

• 1 1/2 pounds boneless chicken breasts cut into strips
• 1 tablespoon chili powder
• 2 teaspoons smoked paprika
• 2 teaspoons garlic powder
• 1 teaspoon cumin
• kosher salt and black pepper
• 3 tablespoons extra virgin olive oil
• 2 bell peppers sliced
• 1 poblano pepper sliced
• 1 yellow onion sliced
• 1/4 cup fresh cilantro chopped
• 3-4 cups cooked rice
• 2 cups black beans warm
• shredded cheddar/cotija cheese plus limes, all for serving
• warmed fajita tortillas for serving
• 2-3 avocados halved
• 1/3 cup salsa verde
• 1/4 cup lime juice
• flaky salt

Instructions

 

• 1. Preheat your oven to 425° F.
• 2. On a large baking sheet, toss the chicken strips with 2 tablespoons of olive oil, chili powder, smoked paprika, garlic powder, cumin, kosher salt, and black pepper.
• 3. Add the sliced bell peppers, poblano pepper, and yellow onion. Drizzle with the remaining tablespoon of olive oil, and season with more salt and pepper. Toss everything together.
• 4. Arrange the mixture evenly and bake for 20 to 25 minutes.
• 5. Meanwhile, prepare your guacamole or salsa by mashing the avocados with lime juice and salt.
• 6. Toss the roasted chicken and vegetables with fresh cilantro.
• 7. Serve over bowls of cooked rice topped with warm black beans, guacamole/salsa, and cheese.

Notes

• Tip 1: Store leftovers in an airtight container in the refrigerator for up to three days.
• Tip 2: You can freeze the assembled bowls before baking. Just thaw overnight in the refrigerator before cooking.
• Tip 3: Serve with a side of guacamole or a fresh salad to complement the meal.
• Tip 4: If you enjoy heat, add some chopped jalapeños or a dash of hot sauce.
• Tip 5: Experiment with different cheeses, like pepper jack or crumbled feta.

Keyword chicken fajita bowls, easy weeknight dinner, poblano chicken recipe, Sheet Pan Fajitas

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Meet Natalie Cole

I’m Natalie! I appreciate simple, honest food that nourishes the soul without requiring hours of effort. I’m always looking for smart shortcuts that save time but never sacrifice quality or taste. I cooked and photographed this meal right here in our kitchen, capturing every step to show you that a beautiful, cozy dinner is completely within reach.