Sheet Pan Tex-Mex Chicken with Roasted Poblano Peppers
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 ready in about 35 minutes pairs about 6 oz each chicken breasts, olive oil, ground cumin 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sheet Pan Tex-Mex Chicken with Roasted Poblano Peppers take to make?
Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sheet Pan Tex-Mex Chicken with Roasted Poblano Peppers?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Sheet Pan Tex-Mex Chicken with Roasted Poblano Peppers?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sheet Pan Tex-Mex Chicken with Roasted Poblano Peppers for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Sheet Pan Tex-Mex Chicken with Roasted Poblano Peppers?
Mexican chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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