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Sheet-Pan Poblano & Corn Chicken Fajitas

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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.

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

  1. Preheat oven to 425°F (220°C). Line a large baking sheet with parchment or foil.
  2. 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.
  3. Spread the mixture evenly on the prepared baking sheet.
  4. Roast for 20–25 minutes, stirring halfway through, until the chicken is cooked through and the vegetables are tender and slightly charred.
  5. Remove from the oven and drizzle with lime juice. Toss gently.
  6. 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

Find it online: https://thefamilycooking.com/sheet-pan-poblano-corn-chicken-fajitas-2/