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Sheet pan meals are an easy way to get a meal on the table with minimal hassle. This flavorful sheet pan chicken and poblano recipe has all the flavors you love and comes together in no time.
Poblanos peppers are a type of chili pepper that is mild in heat, with just a hint of sweetness. If you’re looking for an exciting way to add some nutritious flare to your dishes, poblanos should be your go-to! Not only are they packed with vitamins A and C, carotenoids, capsaicin, and other antioxidants, but they also contain a good amount of dietary fiber and potassium. A staple in Mexican cuisine, their unique flavor is simply addictive. If you’ve never tried them, you should!
The ingredients
- Chicken thighs: you can make this dish with other chicken cuts, but bone-in chicken thighs provide an extra burst of flavor and juiciness. I like to bake my chicken with the skin on as it helps keep it moist. Whether or not to eat chicken skin is a personal preference. New research actually shows that most of the fat in chicken skin is the healthy, unsaturated kind, beneficial to your heart, and provides some essential nutrients and minerals. However, it should be consumed in moderation as it is high in calories.
- Poblano peppers: they are the bold flavor in this dish. If you are shy about trying poblanos, you can always use other bell peppers (red, orange, green…), you just won’t get the mild heat and depth of flavor of the poblano.
- Red onions: they will add a sweet caramelized layer of flavor. Plus a load of health benefits. A study published in Food Research International found that red onions were most effective at killing human cancer cells compared with other onions thanks to their higher levels of the antioxidants quercetin and anthocyanin.
- Pimento stuffed green olives: they add a pop of color, as well as a salty bite. And mostly: they are fun!
- Olive oil: extra virgin!
- Salt and pepper: you can go light on seasonings here as the olives already bring a salty component and the poblanos bring some heat.
How to make this easy sheet pan chicken dinner
Prepping this healthy sheet pan meal will take you less than 15 minutes. All you have to do is seed and slice the poblanos, peel and slice a red onion. Season the chicken, toss the vegetables with olive oil, and dump everything onto a baking sheet. Into the oven it goes, et voila! Dinner’s ready!
So put this on your must-try list! Whip it up and enjoy a flavorful, balanced meal right in your own kitchen.
What to serve with this sheet pan chicken with poblano?
The gorgeous sauce you see in this picture is a Romesco sauce, made of roasted bell peppers and almonds. It pairs very well with this dish. I keep mine frozen in individual serving containers for times like these where I want to fancy up a simple sheet pan dinner.
For a complete meal, serve with a whole grain like brown rice, whole wheat couscous (pictured here) or Mixed Grains.
Add a green or tomato salad with a drizzle of our Cilantro Citrus Salad Dressing if you want more vegetables.
These are just a few suggestions, but this simple chicken sheet pan dinner is delicious and satisfying on its own! But don’t take my word for it – give it a try yourself!
Other recipes to try
Mediterranean Sheet Pan Chicken
Grilled Chicken with Blueberry Sauce
Sheet Pan Chicken and Poblano
Equipment
Ingredients
- 4 chicken thighs
- 2 poblano peppers sliced
- 1 red onion sliced
- 12 pimento stuffed green olives
- 2 tbsp extra virgin olive oil
- 1/4 tsp kosher salt
- 1/4 tsp freshly ground black pepper
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper or aluminum foil.
- Rub chicken pieces with 1 tbsp olive oil and season both sides with salt and pepper. Place on the baking sheet.
- Slice poblano peppers and onion and place in a large bowl. Toss with a tablespoon olive oil and a pinch of salt and pepper.
- Spread vegetables around the chicken pieces on the baking sheet. Add olives.
- Bake 15 minutes at 425°F, then lower the temperature to 400°F and continue baking another 25 minutes.
Delicious flavors!