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A new go-to weeknight dinner – Sheet Pan Poblano Chicken Fajita Bowls. Seasoned slices of 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 sheet pan chicken 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!

Details

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 or chicken thighs into strips, then working on a sheet pan, toss the chicken together with some spices: 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, sour cream, and lime juice.

And lastly, serve it all up with warmed tortillas. I always recommend a pineapple salsa or mango salsa. I love a good fruity salsa, it adds so much flavor.

Looking for more simple, Mexican recipes? Here are a few favorites:

Slow Cooker Chipotle Chicken Tortilla Soup with Salty Lime Chips

Cauliflower Al Pastor Quesadillas with Lime Smashed Avocado

Mushroom Al Pastor Tacos with Garlic Lime Special Sauce

Healthier Homemade Crunchwrap Supreme

Crispy Chipotle Chicken Tacos with Cilantro Lime Ranch

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

Author: Tieghan Gerard
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6
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.

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Ingredients

Guacamole/Salsa

US Customary – Metric

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.
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This post was originally published on February 22, 2023
4.96 from 75 votes (46 ratings without comment)

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Comments

  1. If I wanted to mix everything together and put it in a crockpot is there anything I should do differently to make it come out tasting the same?

    Reply

    1. Hey Cindy! To make this in a crockpot, layer the sliced peppers and onions on the bottom with the seasoned chicken on top, then cook on low for 6–7 hours or high for 3–4 hours. Once the chicken is done, shred it and return it to the slow cooker so it absorbs the flavors, and add fresh toppings like guacamole, salsa, or cilantro just before serving. Hope you enjoy! 🙂 xT

      Reply

    1. Hi Heather,
      You don’t have to, but you could warm in the microwave or on the stove top. I hope you love this recipe, please let me know if you give it a try! xx

      Reply

    1. Hey there,
      Totally, either of those will work nicely for you! Please let me know if you give this recipe a try, I hope you love it! xT

      Reply

  5. 5 stars
    This is really simple and really good! I made some Mexican rice and zhuzhed up some canned black beans to go with it. Great dish for that Mexican food fix!

    Reply

    1. Hey Francine,
      Awesome!! Love to hear that this recipe turned out well for you, thanks for making it! xT

      Reply

  8. So easy, versatile and delicious. Use this for bowls, tacos, tostadas, etc. Put over cauliflower rice for a lower carb option. Thanks for such a great and easy idea!

    Reply

  9. 5 stars
    Ive made this multiple times since the first time. I don’t know how something so simple and quick can be so good!!! Thanks T!!!!

    Reply

    1. Hey Bri,
      Happy Sunday!! Thanks so much for giving this recipe a try, I appreciate you making it and your feedback! x

      Reply

    1. Hi Cindy,
      I would just serve with salsa rather than the guacamole:) Please let me know if you have any other questions, I hope you love this recipe! xT

      Reply

    1. Hi Chelsea,
      Wonderful!! I’m so glad to hear that this recipe was a winner, I appreciate you making it and your comment! xx

      Reply

    1. Hi Joyce,
      Fantastic!! I appreciate you making this recipe and your comment, love to hear that it turned out well for you!🍒🥭

      Reply

  13. 5 stars
    Fantastic! I’m a huge Mexican food lover and appreciate this healthier version Mexican dish! I had never made guac this way and now I always use salsa verde when making guac. The spices in this dish are perfect. Thank you for sharing your God given talent in the kitchen with all of us.

    Reply

    1. Hey Carly,
      Thanks so much!! I love to hear that this recipe was delish and I appreciate you making it! xT

      Reply

    1. Hey Jen,
      Fantastic!! I love to hear that this recipe was a winner, thanks for trying it out! Have a great week:)

      Reply