sheet pan poblano and corn chicken fajitas

Chicken

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!

Ingredients

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

Directions

Preheat oven to broil, with oven rack 7 to 8 inches from heat. Line a large rimmed baking sheet with foil.
Stir oil, chile powder, cumin, paprika, garlic powder and salt together in a large bowl; set aside.
Cut chicken breasts in half horizontally (to make chicken cutlets), then cut crosswise into strips. Place the chicken in the bowl with the spice mixture and toss to coat. Arrange the chicken in an even layer on 1 side of the prepared baking sheet. Add poblanos and onion to the bowl and toss with any remaining spice mixture; arrange in an even layer on the baking sheet. Place corn on the baking sheet.
Broil until the chicken is lightly charred and cooked through, 7 to 8 minutes. Transfer the chicken to a plate and tent with foil to keep warm. Spread the poblanos and onion out on the baking sheet; turn the corn. Broil until the vegetables are charred and tender, about 5 more minutes.
Cut the kernels from the corn cob. Toss the corn kernels with the poblanos and onion. Top tortillas with chicken, vegetables, avocado, sour cream and cilantro. Serve with lime wedges, if desired.