Sheet Pan Poblano Chicken Fajita Bowls
These colorful chicken bowls are a simple delicious dinner - and made in under 45 minutes!
Servings: 6
Calories: 517kcal
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
Calories: 517kcal