Sheet Pan Poblano Chicken Fajitas.

{This post is sponsored by Old El Paso! I used their Flour Tortillas to make this easy one pan dinner!} 

Kickin’ Monday up a bit with fajitas!

Watch the How To Video Here:

I’ve been on a serious Mexican food kick the last few weeks and I see no end in sight. Plus, I love that I can pair pretty much any Mexican dish with avocado and salsa, two of my very favorite foods.

These fajitas are one of those recipes that are likely to become a weekly thing. Or at least they have for me anyway. They’re just so simple, so fast and so amazingly good! Everyone in the family enjoys them. Really, you cannot beat this recipe. One pan, healthy ingredients…almost all pantry staples…and ready in about thirty minutes. Basically your dream weeknight dinner, especially when accompanied with a large side of chips and guacamole…and maybe a margarita too!! <–yes, yes, let’s. 🙂

So how was everyone’s weekend? It was pretty cold and snowy here for the most part on Saturday, so I stayed in and attempted to get some more lifestyle shots for the cookbook. These lifestyle shots are kind of the very last element needed to finish the book and I have been dragging my feet for weeks now. I finally…no my editor finally, decided enough was enough and I needed to get it done. So I set out and worked on them all day Saturday. Glad to report that I got a few that are going to work. I wish I could have finished completely, but I am flying out-of-town today, so the rest is going to have to wait until I get home later this week. Ahh, the never-ending task of creating a cookbook!

I heard rumors that some of you in the east are having a little spring weather. I’m currently dreaming of beaches in Mexico, sunshine and temps in the nineties. Anyone on the same page? Maybe that’s why I am craving so much Mexican food lately? Yup, that’s got to be it!

Speaking of which, let’s chat about these fajitas that I love so much. I’m just going to come out and say it, this recipe is perfect. It’s easy and healthy and delicious and a dinner that I truly believe almost anyone can love. Well, anyone that eats chicken that is! Although, if you’re a veggie eater, may I suggest swapping the chicken for one can of black beans or chickpeas and then doubling up on the peppers? Because as a veggie loving freak, I think that would be equally amazing.

These fajitas have pretty classic flavors. I used my favorite mix of Mexican spices, tossed the spices on some thinly sliced chicken, added some bell peppers, poblano peppers, and onions and threw everything into the oven on ONE sheet pan. Then I roasted everything up until the peppers began to char and the chicken was cooked through.

Couldn’t be easier, right? I always, always serve any kind of fajita with a little cilantro lime rice, cheese, pineapple or mango salsa, and plenty of fresh sliced avocado. You could also use guacamole, but I’ve been loving the simplicity of using a simple avocado lately…so delicious on their own! Then just stuff everything into a warmed tortilla and dinner is DONE.

Sounds kind of perfect right? Like you need these for dinner tonight, right? <–YOU DO. 🙂

And I mean, I know it’s Monday and all, but doesn’t that just make it all the more reason to add a margarita? Think of it as a an pre Cinco de Mayo/End of February celebration.

Cheers to Monday!

Sheet Pan Poblano Chicken Fajitas

4.28 from 205 votes

4 servings

by Tieghan Gerard

calories 892kcal

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Prep10 minutes mins

Cook20 minutes mins

Total30 minutes mins

This easy recipe for chicken fajitas is ready in just 30 minutes!

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Ingredients 

1x2x3x

• ▢ 1 1/2 pounds boneless chicken breasts, cut into strips
• ▢ 1 tablespoon chili powder
• ▢ 1 teaspoon cumin
• ▢ 1 teaspoon smoked paprika
• ▢ 1 teaspoon garlic powder
• ▢ 1 teaspoon kosher salt and pepper
• ▢ 3 tablespoons olive oil
• ▢ 1 orange and (1) red bell pepper, sliced
• ▢ 1 poblano pepper, sliced
• ▢ 1 sweet onion, thinly sliced
• ▢ juice of 1 lime, plus more for serving
• ▢ 1/4 cup fresh cilantro, chopped, plus more for serving
• ▢ 8-10 flour tortillas, warmed
• ▢ 2 cups steamed rice, for serving
• ▢ shredded cheddar, sliced avocado and salsa, for serving

Instructions 

• 1. Preheat the oven to 425 degrees F. 

  2. On a large baking sheet, toss together the chicken, chili powder, cumin, paprika, garlic, powder, kosher salt and pepper, and 2 tablespoons olive oil. Scoot the chicken to one side of the pan, arranging it in an even layer.

  3. To the opposite side of the pan, add the pepper, onions and remaining 1 tablespoon olive oil. Season with salt and pepper and toss to combine. Transfer to the oven and bake for 20-35 minutes or until the chicken is cooked through and the peppers are beginning to char. 

  4. Remove from the the oven and toss everything together with the lime juice and cilantro. 

  5. To serve, divide the rice among warmed tortillas. Top with chicken, peppers, cheese, avocado, and salsa. Enjoy! 

Nutrition

Calories: 892kcal | Carbohydrates: 63g | Protein: 46g | Fat: 21g | Saturated Fat: 4g | Cholesterol: 115mg | Sodium: 969mg | Potassium: 1052mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2995IU | Vitamin C: 108.7mg | Calcium: 150mg | Iron: 4mg

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.

And all the loaded fajitas we can eat.

{This post is sponsored by Old El Paso. Thank you for supporting the brands that keep Half Baked Harvest cooking!! }