Poblano Chicken Fajitas
These Poblano Chicken Fajitas are packed 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, tossed with some quinoa or rice or just eat it on it’s own and add a giant dollop of guacamole on top. Bonus – doubles as the best lunch to take to work the following day.
Servings: 4 servings
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
Removing the seeds and membranes means the poblano won't be too spicy.
Nutrition
Calories: 325kcal | Carbohydrates: 9g | Protein: 37g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 501mg | Potassium: 874mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1308IU | Vitamin C: 123mg | Calcium: 30mg | Iron: 1mg