Name: Sheet-Pan Poblano-&-Corn Chicken Fajitas with Avocado
Prep time: 20 min
Cook time: 13 min
Total time: 33 min
Yield: 1 servings
Ingredients: 3 tablespoons canola oil; 1 tablespoon ancho chile powder; 2 teaspoons ground cumin; 2 teaspoons paprika; 1 teaspoon garlic powder; 1 teaspoon salt; 1 pound boneless, skinless chicken breasts; 3 large poblano peppers, seeded and sliced into 1/2-inch-thick strips; 1 medium yellow onion, cut into 1/2-inch-thick slices; 1 ear corn, shucked; 8 (6-inch) fajita-size corn or flour tortillas, warmed; 1 medium ripe avocado, pitted and sliced; 0.25 cup sour cream; 0.25 cup chopped fresh cilantro; Lime wedges for serving

Directions

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1 Set the oven to broil and position the rack 7 to 8 inches below the heat source. Cover a large rimmed baking sheet with foil.

2 In a large bowl, combine the canola oil, ancho chile powder, cumin, paprika, garlic powder, and salt until the seasonings form an even mixture. Keep the bowl nearby for coating the remaining ingredients.

3 Slice each chicken breast horizontally to create cutlets, then cut the cutlets crosswise into strips. Add the chicken to the seasoned oil and toss until every piece is coated. Spread the chicken in a single, even layer over one side of the prepared baking sheet.

4 Place the poblano strips and onion slices in the same bowl, turning them through any spice mixture left behind. Arrange them in an even layer on the baking sheet beside the chicken, then add the whole ear of corn.

5 Broil the sheet pan for 7 to 8 minutes, until the chicken is lightly charred and cooked through. Move the chicken to a plate and loosely cover it with foil to keep it warm.

6 Spread the poblanos and onion more evenly across the baking sheet and turn the corn. Return the pan to the broiler for about 5 minutes, or until the vegetables are tender and charred.

7 Slice the kernels away from the corn cob and toss them with the broiled poblanos and onion. Fill the warmed tortillas with chicken and vegetables, then add avocado, sour cream, and cilantro. Serve with lime wedges, if desired.

Sheet-Pan Poblano-&-Corn Chicken Fajitas with Avocado

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