Why You’ll Love This Recipe
This recipe is quick, flavorful, and incredibly easy to clean up thanks to the one-pan method. The combination of smoky poblanos and sweet corn adds a unique twist to classic fajitas, while the roasted chicken and onions give it heartiness and depth. It’s ideal for meal prep, crowd-pleasing, and endlessly customizable with your favorite toppings and tortillas.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
boneless, skinless chicken breasts or thighs (sliced into thin strips)
poblano peppers (seeded and sliced)
red or yellow onion (sliced)
corn kernels (fresh, frozen, or canned and drained)
olive oil
chili powder
cumin
smoked paprika
garlic powder
salt
black pepper
lime juice (freshly squeezed)
fresh cilantro (for garnish)
flour or corn tortillas (for serving)
optional toppings: avocado, sour cream, salsa, shredded cheese
Directions
- Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it.
- In a large bowl, combine sliced chicken, poblanos, onion, and corn.
- Drizzle with olive oil and sprinkle with chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Toss well to coat everything evenly.
- Spread the mixture in a single layer on the sheet pan.
- Bake for 20–25 minutes, stirring once halfway through, until the chicken is cooked through and vegetables are tender and lightly charred.
- Squeeze fresh lime juice over the hot fajitas and toss gently.
- Garnish with chopped cilantro and serve immediately with warm tortillas and your favorite toppings.
Servings and timing
This recipe serves 4 people.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Variations
- Spicy Version: Add sliced jalapeños or a pinch of cayenne pepper to the spice mix.
- Cheesy Fajitas: Top with shredded cheese during the last 5 minutes of baking.
- Vegan Option: Replace chicken with sliced mushrooms, tofu, or extra veggies.
- Add Beans: Toss in drained black beans or pinto beans before roasting for added protein and texture.
- Lettuce Wraps: Serve the mixture in romaine or butter lettuce leaves for a low-carb version.
- Breakfast Fajitas: Use leftovers with scrambled eggs in a breakfast burrito or taco.
- Grill-Friendly: Thread ingredients onto skewers and grill instead of roasting.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in a skillet over medium heat or in the oven at 350°F (175°C) for 10 minutes.
Microwave individual portions for 1–2 minutes until heated through.
Freeze the cooked mixture for up to 2 months; thaw overnight and reheat before serving.
FAQs
What are poblano peppers?
Poblanos are mild, smoky green peppers commonly used in Mexican cuisine. They have more flavor and less heat than jalapeños.
Can I use frozen corn?
Yes, just thaw it first and pat it dry to avoid excess moisture during roasting.
Can I substitute the chicken?
Absolutely—shrimp, steak strips, or tofu also work well in this recipe.
How do I keep the chicken from drying out?
Slice it thin and don’t overcook—remove it as soon as it reaches 165°F (74°C).
Are these fajitas spicy?
They’re mild to medium depending on the poblanos. For more heat, add hot sauce or jalapeños.
What tortillas should I use?
Flour or corn tortillas both work well. Warm them before serving for best texture.
Can I prep this ahead?
Yes, you can prep and marinate the chicken and veggies up to 12 hours ahead and refrigerate until ready to bake.
What sides go well with these fajitas?
Try Mexican rice, refried beans, or a simple avocado salad.
Can I make it dairy-free?
Yes, just skip any cheese or sour cream toppings and check that your tortillas are dairy-free.
Can I double the recipe?
Definitely—use two sheet pans to avoid overcrowding and rotate them halfway through cooking.
Conclusion
Sheet-Pan Poblano & Corn Chicken Fajitas are a bold, easy, and incredibly satisfying meal that comes together quickly and tastes amazing. With smoky peppers, juicy chicken, and sweet roasted corn, this one-pan dinner is as flavorful as it is fuss-free. Whether for a casual taco night or weekly meal prep, these fajitas are sure to be a new favorite.
PrintSheet-Pan Poblano & Corn Chicken Fajitas
Sheet-Pan Poblano & Corn Chicken Fajitas are a smoky, colorful Tex-Mex meal featuring juicy chicken, roasted poblano peppers, sweet corn, and warm spices—all baked together on one pan for easy cleanup and big flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Main Course
- Method: Baked
- Cuisine: Tex-Mex
- Diet: Gluten Free
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs (sliced into thin strips)
- 2 poblano peppers (seeded and sliced)
- 1 red or yellow onion (sliced)
- 1 cup corn kernels (fresh, frozen, or canned and drained)
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon lime juice (freshly squeezed)
- 2 tablespoons fresh cilantro (chopped, for garnish)
- Flour or corn tortillas (for serving)
- Optional toppings: avocado, sour cream, salsa, shredded cheese
Instructions
- Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or grease lightly.
- In a large bowl, combine chicken, poblanos, onion, and corn.
- Drizzle with olive oil and sprinkle with chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Toss to coat evenly.
- Spread the mixture in a single layer on the prepared sheet pan.
- Bake for 20–25 minutes, stirring once halfway through, until chicken is cooked through and veggies are lightly charred.
- Squeeze fresh lime juice over the hot mixture and toss gently.
- Garnish with chopped cilantro and serve with warm tortillas and desired toppings.
Notes
- Add jalapeños or cayenne for extra heat.
- Top with cheese during last 5 minutes for a melty finish.
- Swap chicken with tofu or mushrooms for a vegetarian version.
- Add black beans or pinto beans for extra protein.
- Serve leftovers in breakfast burritos or over rice bowls.
Nutrition
- Serving Size: 1/4 of recipe (without tortillas or toppings)
- Calories: 320
- Sugar: 4g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 90mg
