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{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
Ingredients
- 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
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!! 
}
A link to a printable page would be nice.
Hi Teri! There is a link right under the last photo to print the recipe. Click on that and it should open up a new page to print. Let me know if this still is not working for you or you have any questions! ?
Best and easiest fajitas ever! A new favorite around here!
Awh yay, so happy you guys like them! Thanks Heather!
This is about the 6th-7th recipe of yours I’ve made and like the others, this one did not disappoint! Followed it to a T and even had leftovers, which were even better the next day! Will definitely pull this one out next time we have company, the colors are beautiful together which makes for a lovely presentation. Thank you (again!) for these fantastic recipes!!
That is so amazing to hear! I am so glad you loved this and let me know how it goes at your next party! Thank you Sherry!
Fast easy recipe.. Flavors are incredible! Next time I’ll mix in some fresh minced garlic with the chicken before baking and a dollop of sour cream in the tortilla at the end. Cannot wait to make again! Thanks!
So happy you liked it Lori! That sounds perfect, garlic is always good! Thank you!
Made this last night and LOVED it. Pretty insanely easy and fast.
Exactly what I wanted to hear!! Thanks for making it Sierra!
Okay, made these tonight and they were so, so, so good! This recipe is a keeper.
I kind of knew it would be good — so I doubled the recipe! Used tortillas tonight — but with my yummy leftovers I am going to use butter lettuce to go “lighter” during the week. I’m passing the recipe onto some friends!
Thank you!
Mary
Oh wow! So happy you liked it Mary! Hope everyone else does to, thank you!
I made these last night. Hands down, the best fajitas I’ve ever had. I was sooooo proud ! It feels like there should have been so much work put into these since they’re so good.
wow what a compliment (:
So happy you liked them Susie! Thank you!
Just made this for my family, perfection! SO EASY!! And tastes SO GOOD!! Love these type of quick, weekday dinners!
So happy you like it Maria (: Thank you!
I need these like ASAP!!!
Hope you love them Matt!
Mmm, fajitas! Was just talking to someone how I haven’t had fajitas in forever. Sheet panning them is an awesome idea to keep things easy!
Perfect timing!! Thanks so much Gina!
TACO TUESDAY IS HEATING UP!
Haha! Yes, it is!
These look delish Tieghan! Love Old El Paso! Fajitas are one of our faves.
Same here!! Hope you get to make them Mary Ann!
Looks sooo good! Can I sub the poblano for ancho chile? I know that the ancho is the dried version of the poblano but will it really modify the taste?
Hmm, I am not sure as I have not tried it. I think it would be fine, but I am not sure how much you will need. i would say maybe 2 teaspoons dried powder?
Old El Paso is literally the best. LOVING these fajitas, Tieghan!
Couldn’t be a bigger fan! So happy your liking them Jen, thank you!
Yum! Looks like a perfect weeknight dinner!
Thank you Kim!