Sheet Pan Poblano Chicken Fajita Bowls

halfbakedharvest.com

Erin Diehl

1 ½ pounds boneless chicken breasts, cut into strips

1 tablespoon chili powder

2 teaspoons smoked paprika

2 teaspoons garlic powder

1 teaspoon cumin

kosher salt and black pepper

3 tablespoons extra virgin olive oil

2 bell peppers, sliced

1 poblano pepper sliced

1 yellow onion, sliced

3 to 4 cups cooked rice

2 cups black beans, warm

shredded cheddar/cotija cheese, plus limes, all for serving

warmed fajita tortillas, for serving

subheading: GUACAMOLE/SALSA:

2 to 3 avocados, halved

⅓ cup salsa verde

¼ cup lime juice

Directions at halfbakedharvest.com

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