Sheet Pan Poblano Chicken Fajitas

This dish was eaten in celebration of Cinco de Mayo. I follow Half Baked Harvest on Facebook and saw an article for her Cinco de Mayo recipes and decided on this. I think it was super good, I loved the poblano pepper. It was super simple and nice to only get one pan dirty.

Some things I did this time were:

• I would probably use another poblano or two next time. 
• I subbed in a red onion for the sweet onion. 
• I only had one pepper from my forgetfulness and the sweet pepper tahini sauce. 
• The rice didn't seem totally necessary, but was handy to have since I made a rice bowl instead of a fajita the day after. 
• I tried making an avocado cream that I vaguely remember having at Tara and Kalin's a few years ago. I failed, used way too much sour cream and had no mayonnaise.
• This recipe made more than 4 servings in my opinion, we had leftovers for 2 days after it. 

Sheet Pan Poblano Chicken Fajitas

Makes: 4 servings

Time: 30 minutes

Ingredients:

     1 1/2 pounds boneless chicken breasts, cut into strips
     1 tablespoon chili powder
     1 teaspoon cumin
     1 teaspoon smoked paprika
     1 teaspoon garlic powder
     1 teaspoon kosher salt and pepper
     3 tablespoons olive oil
     1 orange and (1) red bell pepper, sliced
     1 poblano pepper, sliced
     1 sweet onion, thinly sliced
     juice of 1 lime, plus more for serving
     1/4 cup fresh cilantro, chopped, plus more for serving
     8-10 flour tortillas, warmed
     2 cups steamed rice, for serving
     shredded cheddar, sliced avocado and salsa, for serving

Steps:

1. Preheat the oven to 425 degrees F. 
2. On a large baking sheet, toss together the chicken, chili powder, cumin, paprika, garlic, powder, kosher salt and pepper, and 2 tablespoons olive oil. Scoot the chicken to one side of the pan, arranging it in an even layer.
3. To the opposite side of the pan, add the pepper, onions and remaining 1 tablespoon olive oil. Season with salt and pepper and toss to combine. Transfer to the oven and bake for 20-35 minutes or until the chicken is cooked through and the peppers are beginning to char. 
4. Remove from the the oven and toss everything together with the lime juice and cilantro. 
5. To serve, divide the rice among warmed tortillas. Top with chicken, peppers, cheese, avocado, and salsa. Enjoy! 

EAT