Sheet Pan Poblano Chicken Fajita Bowls Recipe
These Sheet Pan Poblano Chicken Fajita Bowls offer a vibrant and flavorful meal with tender baked chicken, smoky poblano and bell peppers, all served over a bed of rice and black beans. Finished with fresh cilantro, creamy guacamole-salsa, cheese, and lime, this recipe is a quick and easy weeknight dinner packed with Tex-Mex flavors.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican - Tex-Mex
- Diet: Gluten Free
Ingredients
Chicken and Vegetables
- 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, to taste
- 3 tablespoons extra virgin olive oil, divided
- 2 bell peppers, sliced
- 1 poblano pepper, sliced
- 1 yellow onion, sliced
- 1/4 cup fresh cilantro, chopped, plus extra for garnish
Bowls and Sides
- 3-4 cups cooked rice
- 2 cups black beans, warmed
- Shredded cheddar or cotija cheese, for serving
- 2-3 avocados, halved
- 1/3 cup salsa verde
- 1/4 cup lime juice
- Flaky salt, to taste
- Warmed fajita tortillas, for serving
Instructions
- Preheat Oven: Set your oven to 425°F (220°C) to prepare for baking the chicken and vegetables, ensuring a high temperature for a nice char.
- Season Chicken: In a large bowl or directly on a baking sheet, toss the chicken strips with 2 tablespoons of olive oil, chili powder, smoked paprika, garlic powder, cumin, kosher salt, and black pepper. This seasoning mix will infuse the chicken with warm, smoky, and slightly spicy flavors.
- Add Vegetables: Add the sliced bell peppers, poblano pepper, and onion to the baking sheet with the chicken. Drizzle with the remaining 1 tablespoon of olive oil, then season everything with salt and pepper. Toss well to coat all ingredients evenly.
- Bake: Spread the chicken and vegetables in a single layer on the baking sheet. Bake in the preheated oven for 20-25 minutes until the chicken is cooked through and the peppers have begun to char, adding a delicious smoky flavor.
- Add Cilantro: Once baked, toss the chicken and vegetables with the chopped fresh cilantro to add a burst of herbal freshness.
- Prepare Guacamole-Salsa: While the chicken is baking, mash the avocados together with the salsa verde and lime juice in a bowl. Use a fork or a food processor to blend until smooth. Season with flaky salt to taste.
- Assemble Bowls: To serve, spoon the cooked rice into bowls, top with the black beans, then pile on the baked chicken and roasted peppers. Add desired amounts of guacamole-salsa and sprinkle with shredded cheddar or cotija cheese. Garnish with extra cilantro and green onions if desired.
- Serve with Tortillas: Zest and squeeze fresh limes over each bowl for brightness and serve alongside warmed fajita tortillas for a complete, satisfying fajita bowl experience.
Notes
- If you prefer, swap black beans for pinto beans or refried beans based on preference.
- For extra heat, add a pinch of cayenne pepper or serve with sliced jalapeños.
- Leftovers keep well refrigerated for up to 3 days and can be reheated in the oven or microwave.
- To make this gluten-free, ensure tortillas are corn-based and check that all seasoning blends contain no gluten additives.
- For a lower calorie version, use reduced-fat cheese and omit or reduce the amount of olive oil.
- Feel free to add toppings such as sour cream, sliced radishes, or chopped tomatoes for extra texture and flavor.
