A new go-to weeknight dinner – Sheet Pan Poblano Chicken Fajita Bowls. Seasoned 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.
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 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!
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 into strips, then working on a sheet pan, toss the chicken together with 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, and juice.
Looking for more simple, Mexican recipes? Here are a few favorites:
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
Calories Per Serving: 517 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- 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
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- 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.