Sheet Pan Poblano Chicken Fajita Bowls

• servings: 6 servings
• total time: 35 minutes

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

1 poblano pepper sliced

1 yellow onion, sliced

1/4 cup fresh cilantro, chopped

3-4 cups cooked rice

2 cups black beans, warm

shredded cheddar/cotija cheese, plus limes, all for serving

warmed fajita tortillas, for serving

2-3 avocados, halved

1/3 cup salsa verde

1/4 cup lime juice

flaky salt

Directions

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.

Nutrition

• Calories: 517 kcal