Hey, food lovers! I’m thrilled to share my latest go-to weeknight dinner: Sheet Pan Poblano Chicken Fajita Bowls. Imagine this: succulent strips of chili-spiced chicken, roasted with vibrant red and yellow peppers and onions, all served in a bowl with fluffy rice, creamy guac, tangy salsa, and melty cheese. It’s a burst of flavors ready in under 45 minutes. Did you catch that? Quick, colorful, and satisfying. And the best part? It’s simpler than you might think.
I have been craving colors like crazy lately! Don’t get me wrong; I would never turn down some comforting pasta or cheesy pizza, but just something about a rainbow of fresh ingredients makes my kitchen (and spirit) shine. Winter is all about cozy neutrals, but my plate is clamoring for some peppers, limes, and cilantro.
The recipe was actually conceived from a very simple idea of sheet-pan fajitas—until I went ahead and complicated it (classic me). Thank heavens. I thought of texting my cousin Abby for some unsolicited sanity check. Her response? “BOWLS. ALWAYS BOWLS.” Done. Crisis averted. Sometimes, all it takes is a little nudge toward brilliance, no?
So this is how it goes:
Chicken
Make strips of chicken breast or thighs (your choice!) and toss them on the sheet pan with olive oil, chili powder, paprika, garlic, cumin, and just a pinch of cayenne (depending on your love for spice).
Veggies
Add two of your favorite-colored peppers (rainbow, folks!), a poblano for smokiness, and a red onion. Drizzle them with olive oil and space them out.
Roast
Into the oven until vegetables are tender and a little charred-there you have it.
In the meantime, make a quick and easy guacamole. It’s just avocado, the good kind of store-bought salsa verde, lime juice, and chopped cilantro. No judgment from me if you break out the food processor…I won’t tell.
Assembly is your fun tandem:
Steamed rice or greens go in first.
Layer on the chicken and roasted veggies.
Top with heated black beans, dream guacamole, and a sprinkle of pepper jack, cheddar, or cotija.
Finish with cilantro, green onions, lime juice, and a dollop of sour cream.
Warm tortillas on the side? That’s non-negotiable. If you want to get fancy, go with a fruity salsa—pineapple or mango would rock in here.
Pro-Tip
This bowl is a canvas for your culinary creativity! Swap the chicken for shrimp, add some corn, or experiment with your favorite ingredients. The options are limitless. Make it your own, and let your imagination run wild!
Remember
you’re welcome to show me your versions! Snap a picture, tag me in your Instagram post, and share your experience. Alternatively, drop a comment below—I love your feedback! Let’s keep the colors and flavors coming. Your involvement in this community makes it special.
Frequently asked questions
What temperature to cook sheet pan fajitas?
For sheet pan fajitas, preheat your oven to 400°F (200°C) . This high heat ensures the chicken cooks through while the vegetables become tender and slightly charred for that perfect fajita flavor.
What goes in a fajita bowl?
A fajita bowl typically includes:
- Protein: Sliced chicken, beef, or shrimp.
- Veggies: Bell peppers, onions, and poblano peppers.
- Base: Rice, quinoa, or greens.
- Toppings: Black beans, guacamole, salsa, shredded cheese, sour cream, cilantro, lime wedges, and warm tortillas. Customize it with your favorite ingredients!
How much protein is in a chicken fajita bowl?
A typical chicken fajita bowl contains 25-35 grams of protein per serving , depending on the portion size of chicken and any additional protein-rich toppings like cheese or beans. It’s a filling and nutritious meal option!
How do you know when chicken fajitas are done?
Chicken fajitas are done when the chicken reaches an internal temperature of 165°F (75°C) and is no longer pink in the center. The vegetables should be tender with slightly caramelized edges, which usually takes 20-25 minutes in a 400°F oven.
What vegetables can I add to fajitas?
You can add a variety of colorful veggies to fajitas, including:
- Bell peppers (red, yellow, orange, green)
- Onions (red, white, or yellow)
- Poblano or jalapeño peppers for spice
- Zucchini, mushrooms, or cherry tomatoes
- Corn kernels or spinach for extra flavor and nutrition
More Appetizer Recipes You Might Enjoy:
Chicken Drumstick Recipes
Chicken Parmesan Recipe
Stuffed Shells Recipe
Marry Me Chicken Recipe
Print
Sheet Pan Chicken Fajita Bowls
- Total Time: 35 minutes
- Yield: 4 1x
Ingredients
- 1 lb. boneless chicken breasts, sliced into strips
- 2/3 tbsp chili powder
- 4/3 tsp smoked paprika (about 1 1/3 tsp)
- 4/3 tsp garlic powder (about 1 1/3 tsp)
- 2/3 tsp ground cumin
- Kosher salt and black pepper to taste
- 2 tbsp extra virgin olive oil (plus 1 tbsp for veggies)
- 4/3 bell peppers, cut into strips (about 1 1/3 peppers)
- 2/3 poblano pepper, sliced
- 2/3 yellow onion, sliced
- 1/6 cup fresh cilantro, chopped (about 3 tbsp)
- 2–8/3 cups cooked rice (about 2–2 2/3 cups)
- 4/3 cups warm black beans (about 1 1/3 cups)
- Shredded cheddar or cotija cheese for serving.
- Warmed fajita tortillas for serving.
- Lime wedges for serving.
For the Guacamole Salsa:
- 4/3–2 avocados, halved and pitted.
- 2/9 cup salsa verde (about 2 tbsp).
- 1/6 cup lime juice (about 3 tbsp).
- Flaky salt, to taste.
Instructions
- Preheat the Oven:
Preheat the oven to 425°F (220°C).
- Prepare the Chicken.
On a large baking sheet, toss the chicken strips with 2 tablespoons of olive oil, chili powder, smoked paprika, garlic powder, cumin, and a pinch of kosher salt and black pepper. Spread the seasoned chicken evenly across the pan.
- Roast the Veggies:
Add the sliced bell peppers, poblano pepper, and onion to the same baking sheet. Drizzle with 1 tablespoon of olive oil and pour lightly with salt and pepper. Toss to coat, then arrange into an even layer.
- Bake:
Put the tray in the oven and bake for about 20-25 minutes until the chicken is well cooked and the vegetables are tender with slightly charred edges. Remove from the oven and toss with chopped cilantro.
- Make the Guacamole Salsa:
While the chicken and veggies are roasting, prepare the guacamole salsa. Scoop the avocado flesh into a bowl or food processor. Add the salsa verde and lime juice. Mash or blend until it forms a smooth and creamy consistency; season with flaky salt to taste.
- Assemble the Bowls:
Cast out the cooked rice among the serving bowls. Layer with roasted chicken, peppers, and onions. Top with a generous scoop of warm black beans. Add a dollop of guacamole salsa and sprinkle with shredded cheese, fresh cilantro, and green onions, if desired. Zest and squeeze fresh lime juice over each bowl for a bright finish.
- Serve and Enjoy:
Finally, serve the bowls with warmed fajita tortillas along the sides. Dig in! And relish the richness of flavor in these zingy, homemade Chicken Fajita Bowls! YUM!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1
- Calories: 474
- Sugar: 4g
- Sodium: 1481mg
- Fat: 31g
- Saturated Fat: 6g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 39g
- Cholesterol: 105mg