Poblano Chicken Fajitas
Easy poblano chicken fajitas with bell peppers, onions, and lime marinated chicken. A fast, flavorful weeknight dinner the whole family will love.
Servings: 6 people
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 clove garlic minced
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon red pepper flakes
Toppings
- Charred flour tortillas, 6 to 8 inch
- Guacamole
- Sour Cream
- Salsa
Instructions
- Slice the chicken breasts into very thin strips, about the length of your finger.
- In a bowl, whisk together the lime juice, olive oil, garlic, salt, cumin, chili powder, and red pepper flakes. Add the chicken and toss to coat. Marinate for 1 hour.
- Heat a large cast iron skillet over high heat and add 1 tablespoon olive oil. Add the chicken along with the marinade and sauté until fully cooked, about 5 to 7 minutes. Remove the chicken from the skillet and set aside.
- Add the sliced vegetables to the skillet and sauté until tender and lightly charred, about 5 minutes. Return the chicken to the skillet and toss everything together.
- Serve with warm flour tortillas and top with guacamole, sour cream, and fresh lime juice.
Notes
- Slice everything evenly. Uniform strips of chicken, peppers, and onions cook at the same rate, so nothing gets dry or underdone.
- Season generously. Fajitas need bold seasoning. Salt early and don’t be shy with the spices so every bite pops.
- Cook in batches if needed. Crowding the pan leads to steaming instead of searing. Give everything space so you get those golden edges.
- Use high heat. Hot pan = juicy chicken and caramelized veggies. Medium heat won’t get you there fast enough.
- Add the chicken first. Let it get a little color before tossing in the veggies so it stays tender and flavorful.
- Finish with lime off the heat. A squeeze of fresh lime right at the end keeps the flavors bright and fresh, not cooked down.
- Warm your tortillas. Cold tortillas are a buzzkill. Heat them directly over a flame or in a dry skillet for maximum flexibility and flavor.
- Serve with all the extras. Avocado, sour cream, salsa, cilantro — fajitas love toppings, and everyone likes to build their own.
- Great for leftovers. The chicken and veggies reheat beautifully, making this a perfect next-day lunch or quick dinner remix.
- You can swap the seasonings for a few teaspoons of either Chile Lime or Taco seasoning if you prefer a seasoning blend!
Nutrition
Calories: 217kcal | Carbohydrates: 6g | Protein: 25g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 334mg | Potassium: 582mg | Fiber: 1g | Sugar: 2g | Vitamin A: 872IU | Vitamin C: 82mg | Calcium: 20mg | Iron: 1mg