Sheet Pan Smoky Poblano Pepper Chicken

By AislePrompt Editorial · Published 2026-07-29 · Updated 2026-07-29

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant sheet pan chicken dish featuring smoky poblano peppers and a blend of warm spices, roasted to perfection with crisp edges and juicy meat. This Mexican-inspired sheet-pan recipe, ready in about 45 minutes, pairs boneless skinless chicken thighs, poblano peppers, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 4 Mexican cuisine 320 cal/serving

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Ingredients

1.5 pounds boneless skinless chicken thighs
2 medium poblano peppers
1 medium red bell pepper
1 medium yellow onion
3 tablespoons olive oil
2 teaspoons smoked paprika
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup chopped fresh cilantro
for serving lime wedges

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Instructions

Step 1: Preheat the oven to 425°F. Dice 2 medium poblano peppers, 1 medium red bell pepper, and 1 medium yellow onion into 1-inch pieces and toss with 2 tablespoons olive oil, 1 teaspoon smoked paprika, 1/2 teaspoon ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread evenly on a large rimmed baking sheet.
Step 2: In a bowl, combine 1.5 pounds boneless skinless chicken thighs with 1 tablespoon olive oil, 1 teaspoon smoked paprika, 1/2 teaspoon ground cumin, 1 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Massage the spices into the chicken until evenly coated.
Step 3: Nestle the seasoned chicken thighs among the vegetables on the baking sheet. Roast in the oven for 25-30 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender with slightly charred edges.
Step 4: Remove the sheet pan from the oven and let rest for 5 minutes. Sprinkle 1/4 cup chopped fresh cilantro over the chicken and vegetables, and serve with lime wedges for squeezing over each portion.