Sheet Pan Poblano Chicken Fajita Bowls | Recipe from Half Baked Harvest

Half Baked Harvest

Name: Sheet Pan Poblano Chicken Fajita Bowls
Prep time: 35 min
Cook time: 55 min
Total time: 90 min
Yield: 6
Ingredients: Shirakiku Cooked Rice With 6 Kinds of Grains; McCormick® Smoked Paprika & Onion Seasoning; Poblano Pepper; Asturi Bruschettini, Classico Virgin Olive Oil; SIGNATURE SELECTS Chili Powder; SIGNATURE SELECTS Black Beans, Seasoned; 24 Mantra Powder, Organic, Cumin; Cilantro; Kinder's Boneless Steakhouse Chicken Breast; Organic Onion; El Guapo Garlic Powder; Organic Avocado; Hot House Red Bell Peppers; Yellow Bell Peppers; David's Kosher Salt; Morton Black Peppercorn Grinder; SIGNATURE SELECTS Tortillas, Flour, Burrito Style; Lime; Somos Jalapeno Salsa, Roasted Tomatillo, Mild; Sargento Off The Block Fine Cut Shredded Sharp Cheddar Cheese

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Sheet Pan Poblano Chicken Fajita Bowls

Serves 635 mins prep55 mins cook

A new go-to weeknight dinner – Sheet Pan Poblano Chicken Fajita Bowls. Seasoned chicken roasted on a sheet pan with peppers and onions. Served up bowl style, just as you desire, with rice, beans, salsa verde, guacamole (yummy), cilantro, limes, and s

2 servings

What you need

1 ⅓ cup cooked rice

⅔ tsp smoked paprika

⅓ pc poblano pepper

1 tbsp extra-virgin olive oil

⅓ tbsp chili powder

⅔ cup black beans

⅓ tsp cumin powder

⅕ cup cilantro

½ lb boneless chicken breast

⅓ pc yellow onion

⅔ tsp garlic powder

1 pc avocado

⅓ pc red bell pepper

⅓ pc yellow bell pepper

⅓ pc kosher salt

⅓ pc black peppercorn

⅓ pc flour tortilla

1 pc lime

⅕ cup tomatillo salsa

⅓ pc shredded cheddar

Instructionskeyboard_arrow_up

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 guacamole/salsa. Mash all ingredients together in a bowl or whip in a food processor. Season with salt. 
5. Serve the chicken, peppers, and beans, over bowls of rice. Top, as desired, with the guacamole/salsa, cheese, cilantro, and green onions. Zest and juice limes over each bowl. Enjoy with warmed tortillas. YUM.

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