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3 tablespoons neutral oil, such as canola or avocado
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1 tablespoon ancho chile powder
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2 teaspoons ground cumin
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2 teaspoons paprika
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1 teaspoon garlic powder
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1 teaspoon salt
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1 pound boneless, skinless chicken breasts
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3 large poblano peppers, seeded and sliced into 1/2-inch-thick strips
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1 medium yellow onion, cut into 1/2-inch-thick slices
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1 ear corn, shucked
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8 (6-inch) fajita-size corn or flour tortillas, warmed
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1 medium ripe avocado, pitted and sliced
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¼ cup sour cream
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¼ cup chopped fresh cilantro
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Lime wedges for serving
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!
Nutrition Information
270
Calories
41g
Carbohydrates
15g
Protein
513mg
Potassium
5g
Fiber
11g
Sugar
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