Easy Poblano Chicken Fajitas


  • 1 1/2 pounds boneless chicken breasts, cut into strips
  • 1 tablespoon chili powder
  • 2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt and pepper
  • 3 tablespoons olive oil
  • 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
  • Cheese, sliced avocado, salsa, and toppings as desired for serving


  1. Preheat the oven to 400 degrees F.
  2. On a large baking sheet, toss together the chicken, chili powder, 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 oven and toss chicken together with the lime juice and cilantro.
  5. To serve, top warmed tortillas with chicken, peppers, cheese, avocado, and salsa. Enjoy!