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A new go-to weeknight dinner – Sheet Pan Poblano Chicken Fajita Bowls. Seasoned slices of chicken roasted on a sheet pan with peppers and onions. Served up bowl style, just as you desire, with rice, beans, salsa verde, guacamole (yummy), cilantro, limes, and soft, warmed flour tortillas. These colorful chicken bowls are the simplest dinner to make, coming together in under 45 minutes.
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You all, it’s official, I am craving color. It’s not that I’m over winter or cozy things, it’s just that I just need more color in my life. With so much white, I’m feeling bored. Thankfully I am headed somewhere warm this weekend!
And thankfully I can easily create color in my home. First through flowers…of course, and then through fresh flavorful foods!
I love a cheesy pasta or pizza dinner. But colorful bowls are back in the rotation and this is a new one that we’re all loving.
I originally set out to make sheet pan chicken fajitas, but then I did what I always do, I overthought the entire recipe. I almost talked myself out of making it.
But then I shot a quick text over to my cousin, Abby, and asked her, fajitas or fajitas bowls. Her immediate response was short and sweet, “Bowls! I love bowls!”.
I was sold. And thankfully I too ended up becoming overly excited to share the recipe. I love when that happens!
Details
You need a sheet pan and a bowl to make this dish. It’s honestly so straightforward – easy, peasy.
Start with the chicken. You’ll want to cut each breast or chicken thighs into strips, then working on a sheet pan, toss the chicken together with some spices: olive oil, chili powder, paprika, garlic, cumin, and cayenne. You can use the cayenne to your taste.
Now to that same pan, add your peppers (use your 2 favorite colors), a poblano pepper, and an onion. Toss simply with olive oil, then arrange everything evenly on the pan.
Bake until those peppers start charring. There’s nothing else to it, I’m not adding anything complicated today!
While the fajitas roast up in the oven, I always make guacamole. This is kind of a cheater’s guacamole, but it’s so darn delicious.
Avocados mixed with my favorite store-bought salsa verde, then lots of lime. I’ll usually add extra cilantro too, plus sea salt. If you want to be a little fancier, you can whip it all together in a food processor. Either way, it’s a very yummy guacamole.
And the rest is all about assembly. You can build your own or here’s what I love to do!
I serve the chicken, peppers, and onions over bowls of steamy white rice. Then add plenty of toppings. I warm the black beans first and then I dollop on an excessive amount of that salsa verde/guacamole. Next, add lots of cheese – pepper jack, cheddar, or cotija all work. And then fresh green onions, cilantro, lime zest, sour cream, and lime juice.
And lastly, serve it all up with warmed tortillas. I always recommend a pineapple salsa or mango salsa. I love a good fruity salsa, it adds so much flavor.
Looking for more simple, Mexican recipes? Here are a few favorites:
Slow Cooker Chipotle Chicken Tortilla Soup with Salty Lime Chips
Cauliflower Al Pastor Quesadillas with Lime Smashed Avocado
Mushroom Al Pastor Tacos with Garlic Lime Special Sauce
Healthier Homemade Crunchwrap Supreme
Crispy Chipotle Chicken Tacos with Cilantro Lime Ranch
Lastly, if you make these Sheet Pan Poblano Chicken Fajita Bowls, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Sheet Pan Poblano Chicken Fajita Bowls
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
Guacamole/Salsa
- 2-3 avocados, halved
- 1/3 cup salsa verde
- 1/4 cup lime juice
- flaky salt
Instructions
- 1. Preheat the oven to 425° F. 2. On a baking sheet, toss the chicken with 2 tablespoons olive oil, chili powder, paprika, garlic powder, cumin, cayenne, salt, and pepper. 3. Add the bell peppers, poblano pepper, onion, and 1 tablespoon olive oil. Season with salt and pepper and toss. Arrange everything evenly on the pan. Bake 20-25 minutes or until the chicken is cooked and the peppers are beginning to char. Toss with cilantro. 4. Meanwhile, make the guacamole/salsa. Mash all ingredients together in a bowl or whip in a food processor. Season with salt. 5. Serve the chicken, peppers, and beans, over bowls of rice. Top, as desired, with the guacamole/salsa, cheese, cilantro, and green onions. Zest and juice limes over each bowl. Enjoy with warmed tortillas. YUM.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
So good. Quick and easy. Winner!
Hi Jannelle,
Happy Wednesday!! I love to hear that this recipe was a winner, thanks so much for making it!☀️🌈 xT
These are so amazing!! It tastes just like fajitas at the Mexican restaurant. I was wondering if I could substitute steak for chicken? Just for something different. Thank you!
Hey Anna,
Happy Friday!!🍍🥥 Thanks a bunch for making this recipe and your comment, so glad to hear it turned out well for you! Totally, steak would be great! xT
I make this recipe once a week for my family, def a favorite!
Hey Elizabet,
Happy Wednesday!! Thank you so much for making this recipe so often and sharing your review, I am so glad it is always delish! xT
Delicious and easy to make? I served it over greens to keep my blood sugar stable.
Hey Marlo,
Happy Wednesday!! 🌞 Love to hear that this recipe turned out well for you, thanks so much for making it! xT
Absolutely incredible! The combination of all the flavours is so delicious. This will become a staple in my recipe list.
Hey Julia,
Wonderful!! Thanks so much for making this recipe and sharing your comment, so glad to hear it was a winner! xT
This was SO GOOD! We are having it again this week. I used cauliflower rice instead of regular.
Hey Kay,
Happy Wednesday! ⛅️🌈 I’m so glad to hear that this recipe worked well for you and I appreciate you giving it a try! xx
Super tasty! Even my four year old ate the chicken 🥹😁
Hey Cassidy,
Fantastic!!🐣 Thanks so much for making this recipe and sharing your comment, so glad to hear it turned out well for you! xT
Fantastic recipe!!!!
Hi there,
Happy Sunday!💐 I really appreciate you making this recipe and sharing your feedback, so glad to hear it was a hit! xT
I made this and it was fantastic. I made the pineapple salsa from another great recipe of HBH. Everyone loved it. And it was just as good the next day. I never had heard of poblano peppers and now I can’t live without them. 🙂
Hi Tracy,
Fantastic!!🌻 I love to hear that this recipe turned out well for you, thanks so much for trying it out! xT
Hi Teagan, I’m not seeing any measurements for the cayenne? Currently making this and very excited! Love your work!
Hey Chloe,
The cayenne is to your taste:) Let me know if you give this recipe a try, I hope you love it! xx
Made this a week ago and making again tonight! Easy, great flavor, and the family (including 8yo and 10yo boys) gobbled it up. Also easy to use as the filling for tortillas if you aren’t feeling a bowl. Thanks Tieghan!
Hey Emily,
Happy Monday!!⛅️ Thanks a bunch for giving this recipe a try, I love to hear that it turned out well for you:)
Quick and easy, just how a sheet pan meal should be. I didn’t make the guac, but topped the bowls with avocado and pickled red onions. Delicious!
Hi Carly,
Happy Friday!! ☘️🌈 So glad to hear that this recipe turned out well for you, thanks so much for trying it out! xT
Great taste, good variety of nutrients and simple preparation. Made good leftovers as well!
Hi Rayanne,
Happy Friday!!☘️ Thanks a bunch for testing this recipe out and sharing your review, I’m so glad to hear it was delish! xx
The spice combination is perfection! Can’t wait to eat again. We just put everything on a tortilla and ate them that way.
Hey Mary,
Happy Friday!!☘️ Thanks a bunch for testing this recipe out and sharing your review, I’m so glad to hear it was delish! xx
So easy!! Made for meal prep to have as lunches and so yummy on rice but also over greens.
Hey Chloe,
Happy Wednesday!! I appreciate you making this recipe and sharing your feedback, so glad to hear it was tasty! xx