Description

These sheet-pan poblano-and-corn chicken fajitas are a quick and flavorful dinner option seasoned with mild ancho chile powder, paprika, and cumin. The chicken and vegetables cook together on a sheet pan under the broiler, making cleanup easy and allowing you to avoid working over a hot stove or grill. Served with warm corn tortillas, avocado, sour cream, cilantro, and lime wedges, this dish offers a vibrant and satisfying meal for four.

Ingredients

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Spice Mix and Oil

3 tablespoons neutral oil (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

To Serve

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

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Instructions

Preheat and Prep the Baking Sheet: Preheat the oven to broil with the rack positioned 7 to 8 inches from the heat source. Line a large rimmed baking sheet with foil to make cleanup easy.
Make the Spice Mix: In a large bowl, stir together the neutral oil, ancho chile powder, ground cumin, paprika, garlic powder, and salt. Set this spice mixture aside for coating the chicken and vegetables.
Prepare and Season Chicken and Vegetables: Cut the chicken breasts in half horizontally to create cutlets, then slice crosswise into strips. Place the chicken strips into the bowl with the spice mix and toss well to coat evenly. Arrange the chicken in an even layer on one side of the prepared baking sheet. Add the sliced poblano peppers and onion to the same bowl and toss them with any remaining spice mixture. Spread the vegetables in an even layer on the other side of the baking sheet. Place the whole ear of corn on the baking sheet as well.
Broil the Chicken: Broil the chicken until it is lightly charred and cooked through, about 7 to 8 minutes. Once done, transfer the chicken to a plate and tent it loosely with foil to keep warm.
Broil the Vegetables and Corn: Spread the poblanos and onions out on the baking sheet and turn the ear of corn to ensure even charring. Broil until the vegetables are tender and charred, approximately 5 more minutes.
Finish and Serve: Cut the kernels off the corn cob and toss them with the broiled poblanos and onions. To assemble the fajitas, top warmed tortillas with the chicken strips, vegetables, sliced avocado, a dollop of sour cream, and chopped cilantro. Serve with lime wedges to squeeze over the fajitas for extra zest.

Notes

Using the broiler gives a nice char and smoky flavor similar to grilling without the need for an outdoor grill.
Neutral oil such as canola or avocado oil works best due to their high smoke points under broiling heat.
To keep the chicken juicy, be careful not to overcook under the broiler; check at 7 minutes.
Warming tortillas just before serving helps them stay pliable and enhances the overall eating experience.
You can easily make this recipe gluten-free by confirming your tortillas are corn-based and free from gluten ingredients.

Nutrition

Serving Size: 1 fajita
Calories: 350
Sugar: 4g
Sodium: 450mg
Fat: 14g
Saturated Fat: 3g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 5g
Protein: 28g
Cholesterol: 70mg