Why You’ll Love This Recipe
These fajitas are incredibly easy to prepare and perfect for weeknight dinners or meal prep. Roasting the ingredients brings out their natural sweetness and smoky flavor, and the sheet-pan method saves time and dishes. It’s a customizable meal that can be served in tortillas, bowls, or over salads—and it’s naturally gluten-free and packed with protein and veggies.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
boneless, skinless chicken breasts or thighs (sliced)
poblano peppers (seeded and sliced)
corn kernels (fresh, frozen, or canned and drained)
red and yellow bell peppers (sliced)
red onion (sliced)
olive oil
chili powder
ground cumin
smoked paprika
garlic powder
salt
black pepper
lime juice (freshly squeezed)
fresh cilantro (for garnish)
optional: tortillas, avocado, salsa, shredded cheese, or sour cream for serving
Directions
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil.
- In a large bowl, toss the sliced chicken, poblanos, bell peppers, corn, and red onion with olive oil, chili powder, cumin, paprika, garlic powder, salt, and pepper until evenly coated.
- Spread everything out in a single layer on the prepared baking sheet.
- Roast for 20-25 minutes, stirring once halfway through, until the chicken is cooked through and the vegetables are tender and slightly charred.
- Remove from oven and drizzle with fresh lime juice.
- Garnish with chopped cilantro and serve with your favorite fajita toppings.
Servings and timing
This recipe serves 4 to 6 people.
Cooking time: 20-25 minutes
Prep time: 15 minutes
Variations
- Use shrimp or steak strips instead of chicken for a different protein.
- Add sliced zucchini, cherry tomatoes, or black beans for extra variety.
- Swap poblano peppers for jalapeños if you want more heat.
- Make it dairy-free or gluten-free by choosing the appropriate toppings and tortillas.
- Serve over rice or greens for fajita bowls instead of using tortillas.
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 microwave until warmed through.
Freeze cooked chicken and vegetables for up to 2 months. Thaw in the fridge and reheat before serving.
FAQs
Are poblano peppers spicy?
Poblanos are mild chili peppers with a smoky flavor and just a touch of heat—less spicy than jalapeños.
Can I use frozen corn?
Yes, just thaw it first and pat dry before roasting for best texture.
What’s the best chicken to use?
Chicken thighs stay juicier, but breasts work great too—just don’t overcook them.
Can I prep this ahead of time?
Yes, slice and marinate the chicken and veggies in advance, then roast when ready to eat.
Can I grill this instead of baking?
Yes, cook everything in a grill basket or on skewers over medium-high heat until done.
What goes well with these fajitas?
Try tortillas, guacamole, salsa, sour cream, shredded cheese, or rice and beans.
Can I make this vegetarian?
Absolutely—just skip the chicken and use tofu, black beans, or more veggies.
How do I keep the chicken from drying out?
Cut the pieces evenly and watch the oven closely—don’t overbake.
Is this recipe good for meal prep?
Yes! Portion into containers with rice or tortillas for easy lunches.
Do I need to peel the poblano peppers?
No, just wash, seed, and slice them—roasting softens the skin enough to enjoy as-is.
Conclusion
Sheet-Pan Poblano & Corn Chicken Fajitas are an easy, flavorful, and crowd-pleasing meal that brings bold Southwest flavors to your dinner table. With tender chicken, sweet roasted veggies, and smoky poblanos all cooked on one pan, this dish is perfect for busy nights, meal prepping, or fajita night with the family.
PrintSheet-Pan Poblano & Corn Chicken Fajitas
Sheet-Pan Poblano & Corn Chicken Fajitas are a bold and colorful Tex-Mex meal made with juicy chicken, smoky poblano peppers, sweet corn, and vibrant bell peppers—all roasted together on one pan for easy prep and cleanup.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4–6 servings
- Category: Main Dish
- Method: Sheet Pan / Oven Roasted
- Cuisine: Tex-Mex
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs, sliced
- 2 poblano peppers, seeded and sliced
- 1 cup corn kernels (fresh, frozen, or canned and drained)
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, sliced
- 2 tbsp olive oil
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp lime juice (freshly squeezed)
- Fresh cilantro, chopped (for garnish)
- Optional: tortillas, avocado, salsa, shredded cheese, sour cream
Instructions
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment or foil.
- In a large bowl, combine chicken, poblanos, bell peppers, corn, and onion. Drizzle with olive oil and sprinkle with chili powder, cumin, paprika, garlic powder, salt, and pepper. Toss until well coated.
- Spread the mixture evenly on the prepared baking sheet.
- Roast for 20–25 minutes, stirring halfway through, until the chicken is cooked through and the vegetables are tender and slightly charred.
- Remove from the oven and drizzle with lime juice. Toss gently.
- Garnish with chopped cilantro and serve with tortillas or desired toppings.
Notes
- Use chicken thighs for extra juiciness and flavor.
- Swap poblano peppers for jalapeños or bell peppers for more or less heat.
- Serve over rice, quinoa, or greens for a fajita bowl option.
- Make it vegetarian by substituting chicken with black beans or tofu.
Nutrition
- Serving Size: 1 portion (without tortillas)
- Calories: 320
- Sugar: 5g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg
