Sheet Pan Poblano & Corn Chicken Fajitas
These sheet-pan poblano-and-corn chicken fajitas are seasoned with mild ancho chile powder, paprika and cumin. The chicken and vegetables cook on a sheet pan under the broiler, so you can forget working over a hot stove or grill to get dinner on the table fast. Plus, with only one pan, cleanup is a breeze!
Ingreadient
- 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
- 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
- 8 (6-inch) fajita-size corn or flour tortillas, warmed
- 1 medium ripe avocado, pitted and sliced
- ¼ cup sour cream
- ¼ cup chopped fresh cilantro
- lime wedges for serving
Direction
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