You know those nights when you’re like, WTF should I make? I have them more than i care to admit and 99% of the time my answer comes in the form of fajitas and DIY Burrito Bowls. In the spirit of mixing things up a little bit, I present to you my Poblano Chicken Fajitas. This dish is my jam and also goes really well in a bowl. You can thank me later
Table of Contents
Why I Love This Recipe
Loaded with various bell peppers, onions and my most favorite part…. poblano peppers! You can serve this up on top of a salad, wrapped up in a tortilla, folded into a taco, tossed with some quinoa or rice or just eat it on it’s own and add a giant dollop of guacamole on top. Fajitas are a way of life and I thought you should all have a fool-proof recipe that will literally solve all your “WTF is for dinner” problems!! Bonus - doubles as the best lunch to take to work the following day.
You’re welcome 🙂
Ingredients & Substitutions
- Poblano Pepper
- Red Bell Pepper
- Yellow Pepper
- Yellow Onion
- Red Onion
For the Chicken
- Chicken Breasts
- Lime Juice
- Olive Oil
- Garlic
- Salt
- Ground Cumin
- Chili Powder
- Red Pepper Flakes
*For a full list of ingredients and instructions please see recipe card below.
How to Make Poblano Chicken Fajitas
Step 1: Slice the chicken breasts into thin strips, about the size of your finger.
Step 2: Combine the lime juice, olive oil, garlic, salt, cumin, chili powder and red pepper flakes in a bowl and whisk to combine. Add the chicken and marinate for 1 hour.
Step 3: Heat a large cast iron skillet over high heat. Add a tablespoon of olive oil. Add the chicken mixture, marinade included, and sauté until fully cooked.
Step 4: Using a pair of tongs, remove the chicken from the skillet and add the vegetables. Sauté until tender and charred. Add the chicken back into the cast iron skillet and toss to combine.
Step 5: Serve alongside flour tortillas.
Step 6: Top with desired toppings such as avocado, sour cream, guacamole and fresh lime juice.
How to Store Poblano Chicken Fajitas
You can store the chicken fajitas in the fridge for 3-4 days. When it is time to eat, warm it through and assembly on tortillas.
Tips & Tricks
Removing the seeds and membranes means the poblano won't be too spicy.
FAQs
What other protein can I use?
You can use shrimp, beef or even make it vegetarian.
I love poblanos! What other dishes can I use them in?
You can use poblanos in so many dishes, and yes they are the best!! Checkout my poblano stuffed peppers, where they are the star of the dish. Also great- poblano skillet enchiladas and poblano corn cheese dip.
Similar Recipes
If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today
Poblano Chicken Fajitas
Ingredients
- 1 poblano pepper thinly sliced
- 1 red bell pepper thinly sliced
- 1 yellow pepper thinly sliced
- ½ yellow onion thinly sliced
- ½ red onion thinly sliced
For the Chicken
- 1 ½ lb chicken breasts
- 2 tablespoon lime juice
- 3 tablespoon olive oil
- 1 garlic clove minced
- ½ teaspoon salt
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon red pepper flakes
Instructions
- Slice the chicken breasts into thin strips, about the size of your finger. Combine the lime juice, olive oil, garlic, salt, cumin, chili powder and red pepper flakes in a bowl and whisk to combine. Add the chicken and marinate for 1 hour.
- Heat a large cast iron skillet over high heat. Add a tablespoon of olive oil. Add the chicken mixture, marinade included, and sauté until fully cooked. Using a pair of tongs, remove the chicken from the skillet and add the vegetables. Sauté until tender and charred. Add the chicken back into the cast iron skillet and toss to combine.
- Serve alongside flour tortillas and top with desired toppings such as avocado, sour cream, guacamole and fresh lime juice.
Notes
Nutrition Information
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What’s Gaby Cooking
On regular rotation in my house. Huge hit. So easy and delicious! Thank you!
Made this on Monday and oh, my!! So delicious and easy!! Definitely a keeper!
I love this recipe and am thinking about making it for a small dinner party/get together. How many people does this serve? Trying to decide if I need to double it. 🙂
4ish people
These were very good!