Poblano Chicken Fajitas

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. Poblano Chicken Fajitas are my jam.

Poblano Chicken Fajitas from www.whatsgabycooking.com "The answer to your what the heck should I make for dinner" question! (@whatsgabycookin)

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 🙂

Poblano Chicken Fajitas

Yield: Serves 4

Poblano Chicken Fajitas


  • 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 Tbsp lime juice
  • 3 Tbsp olive oil
  • 1 garlic clove, minced
  • ½ teaspoon salt
  • ½ teaspoon ground cumin
  • ½ teaspoon chili powder
  • ½ teaspoon red pepper flakes


  1. 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.
  2. 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.
  3. Serve alongside flour tortillas and top with desired toppings such as avocado, sour cream, guacamole and fresh lime juice.

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What’s Gaby Cooking

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  1. This fajitas look smoking hot! Put me in coach, I’m ready to play. What’s for dinner is the daily question, i mean, kids wants to be fed every single day, it’s like, can’t you guys just eat ice cream from the ice cream truck like the rest of the kids on the block?

  2. Haha, I always feel like I’m in the ‘wtf should i make?’ phase. Totally making these this week!

  3. Holy Moly do these look delicious! I love the poblano idea! Anything in a taco is the best and these are sure to be a winner!

  4. How could I ever turn these down? Oh that’s right, I couldn’t. 😉 Gorgeous!

  5. I can only get canned poblanos here. A British cookbook I was reading tonight suggested green bell peppers with a chilli or two added. Which do you think would be better? I would have to order canned poblanos from Amazon, but bell peppers and jalapenos are easy to find.

    1. The best solution is to grow your own!
      Then you can supply them to the neighbors and be the hit of the town…

  6. Do you know of any good substitutes for cumin? My husband is allergic to it and these look way too delish.

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