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Sheet Pan Poblano Chicken Fajita Bowls Recipe

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This Sheet Pan Poblano Chicken Fajita Bowls recipe offers a vibrant and flavorful weeknight meal featuring tender chicken breast strips and charred bell and poblano peppers baked together on a single sheet pan. Served over fluffy rice with warm black beans, fresh cilantro, zesty lime, creamy guacamole-style salsa verde, and your choice of shredded cheddar or cotija cheese, these fajita bowls bring the best of Tex-Mex cooking to your table quickly and conveniently.

Ingredients

Chicken and Spice Mix

  • 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)

Vegetables

  • 2 bell peppers, sliced
  • 1 poblano pepper, sliced
  • 1 yellow onion, sliced

Additional Bowls Ingredients

  • 1/4 cup fresh cilantro, chopped
  • 3-4 cups cooked rice
  • 2 cups black beans, warmed
  • Shredded cheddar or cotija cheese, for topping
  • Warmed fajita tortillas, for serving
  • 2-3 avocados, halved
  • 1/3 cup salsa verde
  • 1/4 cup lime juice
  • Flaky salt, to taste

Instructions

  1. Preheat and prepare chicken: Preheat your oven to 425°F. 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 until evenly coated.
  2. Add vegetables and season: Add the sliced bell peppers, poblano pepper, and yellow onion to the baking sheet. Drizzle with the remaining 1 tablespoon olive oil and season with additional salt and pepper. Toss everything to combine and spread out evenly on the pan to ensure even roasting.
  3. Roast the chicken and vegetables: Place the baking sheet in the oven and bake for 20-25 minutes, or until the chicken is fully cooked and the peppers have begun to char at the edges, imparting a smoky flavor.
  4. Add fresh cilantro: Remove from oven and toss the roasted chicken and vegetables with the chopped fresh cilantro for a burst of fresh herbal flavor.
  5. Prepare the guacamole-style salsa verde: In a bowl, mash the avocados with salsa verde and lime juice until creamy and well combined. Season with flaky salt to taste. Alternatively, blend in a food processor for a smoother texture.
  6. Assemble fajita bowls: To serve, place cooked rice in bowls, top with warm black beans, the roasted chicken and pepper mixture, and spoon over the guacamole salsa. Garnish with extra cilantro, shredded cheddar or cotija cheese, and a sprinkle of lime zest and juice. Serve alongside warmed fajita tortillas.

Notes

  • For added spice, sprinkle a pinch of cayenne pepper into the chicken seasoning mix.
  • Use any color of bell peppers for varied sweetness and color contrast.
  • Leftovers keep well refrigerated for up to 3 days; reheat gently to avoid drying out the chicken.
  • Gluten-free if served with corn tortillas instead of flour tortillas.
  • Feel free to swap out black beans for pinto beans or refried beans based on preference.

Find it online: https://dishcooks.com/sheet-pan-poblano-chicken-fajita-bowls-recipe/