Sheet Pan Poblano Chicken Fajita Bowls

Sheet Pan Poblano Chicken Fajita Bowls

You had me at poblano and fajita! Being for San Diego, I love anything with a Mexican or Latin twist…make it a sheet pan dinner and I’m in!

serves 6

INGREDIENTS

• 1 1/2 pounds boneless chicken breasts, cut into strips

• 1 tablespoon chili powder

• 2 teaspoons smoked paprika

• 2 teaspoons garlic powder

• 1 teaspoon cumin

• kosher salt and black pepper

• 3 tablespoons extra virgin olive oil

• 2 bell peppers, sliced thin

• 1 poblano pepper sliced thin

• 1 yellow onion, sliced thin

• 1/4 cup fresh cilantro, chopped

• 3-4 cups cooked rice

• 2 cups black beans, warm

• optional for serving: cotija or feta cheese, tortillas

For the Avocado Crema

• 1 avocado

• juice of 1 lime

• 1/2 cup plain cashew yogurt

• 1 garlic clove, minced (or 1 tsp garlic powder)

• salt + pepper

• water to thin

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 avocado crema. Add all the ingredients in a food processor starting with about 2 TBSP of water. Season with salt. Add water as necessary to blend and until desired consistency.

5. Serve the chicken, peppers, and beans, over bowls of rice. Top, as desired, with the cream, cotija, cilantro, and green onions. Zest and juice limes over each bowl.

most of my recipes are inspired by what I find online and are modified to fit my dietary preferences. I often use the picture from the originating website and do not claim ownership of these photos or recipes.