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Sheet-Pan Poblano & Corn Chicken Fajitas

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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.

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

  1. Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or grease lightly.
  2. In a large bowl, combine chicken, poblanos, onion, and corn.
  3. Drizzle with olive oil and sprinkle with chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Toss to coat evenly.
  4. Spread the mixture in a single layer on the prepared sheet pan.
  5. Bake for 20–25 minutes, stirring once halfway through, until chicken is cooked through and veggies are lightly charred.
  6. Squeeze fresh lime juice over the hot mixture and toss gently.
  7. 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

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