Description
These sheet-pan poblano and corn chicken fajitas are a flavorful, easy-to-make dinner option featuring tender chicken seasoned with ancho chile powder, cumin, and paprika, paired with charred poblanos, onions, and fresh corn. Everything cooks on one sheet pan under the broiler for quick preparation and easy cleanup.
Ingredients
Units
Scale
Spice Mixture and Oil
- 3 tablespoons neutral oil, such as canola or avocado
- 1 tablespoon ancho chile powder
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
Main Ingredients
- 1 pound boneless, skinless chicken breasts
- 3 large poblano peppers, seeded and sliced into 1/2-inch-thick strips
- 1 medium yellow onion, cut into 1/2-inch-thick slices
- 1 ear corn, shucked
Serving
- 8 (6-inch) fajita-size corn or flour tortillas, warmed
- 1 medium ripe avocado, pitted and sliced
- 1/4 cup sour cream
- 1/4 cup chopped fresh cilantro
- Lime wedges for serving
Instructions
- Preheat and Prepare the Baking Sheet: Preheat your oven’s broiler, positioning the oven rack 7 to 8 inches from the heat source. Line a large rimmed baking sheet with aluminum foil for easy cleanup.
- Make the Spice Mixture: In a large bowl, stir together the neutral oil, ancho chile powder, ground cumin, paprika, garlic powder, and salt until well combined. Set this mixture aside for coating the ingredients.
- Prepare the Chicken and Vegetables: Slice the chicken breasts horizontally to create thin cutlets, then cut crosswise into strips. Add the chicken strips to the bowl with the spice mixture and toss thoroughly to coat each piece. Arrange the chicken in an even layer on one side of the prepared baking sheet. Toss the sliced poblanos and onion in the remaining spice mixture in the bowl, then spread them in an even layer on the other side of the baking sheet. Place the shucked ear of corn whole on the baking sheet.
- Broil Chicken: Place the baking sheet under the broiler and cook until the chicken is lightly charred and completely cooked through, approximately 7 to 8 minutes. Once done, transfer the chicken to a plate and tent with foil to keep warm.
- Broil Vegetables: While the chicken rests, spread the poblanos and onions evenly on the baking sheet and turn the ear of corn. Broil until the vegetables are tender and charred, about 5 additional minutes.
- Finish and Serve: Remove the baking sheet from the oven and cut the kernels off the cooked corn cob. Toss the corn kernels with the roasted poblanos and onions. Warm the tortillas, then top each with the chicken strips, vegetable mixture, slices of avocado, a dollop of sour cream, and a sprinkle of fresh cilantro. Serve with lime wedges for squeezing over the fajitas.
Notes
- Use neutral oils like canola or avocado oil for better flavor and high heat tolerance.
- Cutting chicken into strips ensures even cooking under the broiler quickly.
- Keep an eye on the broiler to prevent burning, adjusting timing as needed based on your oven strength.
- For added flavor, warm tortillas on a dry skillet or wrapped in foil in the oven before serving.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe with 2 tortillas)
- Calories: 380
- Sugar: 4g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 75mg
