Smart Recipe Kitchen

2026-03-03

Serves: 4 | Total time: ~40 minutes | Why it works: Roasting corn and poblano builds smoky sweetness; thighs stay juicy and forgiving.

Ingredients

• 1 1/2 lb boneless skinless chicken thighs, cut in strips
• 2 poblano peppers, seeded and sliced
• 2 ears corn (or 1 1/2 cups kernels)
• 1 red onion, sliced
• 2 tbsp olive oil
• 1 1/2 tsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 tsp kosher salt, 1/2 tsp pepper
• Juice of 1 lime
• 12 small corn tortillas
• Optional: queso fresco, cilantro, hot sauce

Instructions 1) Heat oven to 425°F. On a sheet pan, toss poblano, corn kernels, and onion with 1 tbsp oil and a pinch of salt/pepper. Roast 15 minutes. 2) Toss chicken with remaining oil, chili powder, cumin, paprika, salt, pepper. After veg roasts 15 minutes, push to edges; add chicken to center. 3) Roast 12–15 minutes more until chicken hits 175°F and edges char. Broil 1–2 minutes if you want extra char. 4) Toss everything with lime juice. Warm tortillas and fill with chicken/veg. Top as desired.

Tips

• Use thighs for best tenderness.
• Swap corn for drained canned if out of season; pat dry for better browning.