Sheet Pan Tex-Mex Chicken with Roasted Poblano Peppers

By AislePrompt Editorial · Published 2026-05-22 · Updated 2026-05-22

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 dish featuring juicy chicken breasts seasoned with smoky spices and roasted poblano peppers, perfect for a quick weeknight dinner. This Mexican-inspired chicken recipe, ready in about 35 minutes, pairs chicken breasts, poblano peppers, olive oil 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: 10 min Cook: 25 min Serves 4 Mexican cuisine 320 cal/serving

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Ingredients

4 pieces, about 6 oz each chicken breasts
2 medium, seeded and quartered poblano peppers
3 tbsp olive oil
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
1 tbsp, fresh lime juice
1/4 cup chopped fresh cilantro
1 small, sliced into thin rings red onion

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Instructions

Step 1: Preheat the oven to 425°F. In a small bowl, mix 3 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper to create a spice marinade.
Step 2: Place 4 chicken breasts on a large rimmed baking sheet and brush both sides evenly with the spice marinade. Arrange 2 quartered poblano peppers and 1 small sliced red onion around the chicken.
Step 3: Roast in the preheated oven for 20-25 minutes until the chicken reaches 165°F internal temperature and the peppers are tender with slightly charred edges.
Step 4: Remove from the oven and immediately drizzle 1 tbsp fresh lime juice over the chicken and vegetables. Garnish with 1/4 cup chopped fresh cilantro before serving.