Poblano Chicken Fajitas
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Marinating Time
1 hr
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Total Time
1 hr 25 mins
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Servings
4 servings
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Calories
325 kcal
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Course
Main Course, Dinner
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Cuisine
Mexican
Poblano Chicken Fajitas
Description
This Poblano Chicken Fajitas recipe begins by slicing chicken breasts into thin strips and marinating them in a blend of lime juice, olive oil, minced garlic, salt, ground cumin, chili powder, and red pepper flakes. The marinade imparts citrusy brightness and layered savory spices.
The chicken is cooked over high heat in a cast iron skillet until fully cooked and then set aside. The sliced poblano, red and yellow bell peppers, along with yellow and red onions, are sautéed in the same skillet until tender and slightly charred, which enhances their natural sweetness and smoky notes. The chicken is returned to the pan and mixed with the vegetables to combine flavors and retain juiciness.
These fajitas are served alongside warm flour tortillas, allowing for assembly with preferred toppings like avocado, sour cream, guacamole, and additional fresh lime juice. Removing poblano seeds before cooking reduces their spiciness, making them milder.
Ingredients
- 1 poblano pepper thinly sliced
- 1 red bell pepper thinly sliced
- 1 yellow bell pepper thinly sliced
- ½ yellow onion thinly sliced
- ½ red onion thinly sliced
For the Chicken
- 1 ½ lb chicken breast
- 2 tablespoon lime juice
- 3 tablespoon olive oil
- 1 garlic minced, clove
- ½ teaspoon salt
- ½ teaspoon cumin ground
- 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
- Remove seeds and membranes from the poblano pepper to lessen spiciness.
- Marinate chicken for at least one hour to enhance flavor and tenderness.
- Cook chicken and vegetables separately to control doneness and texture.
- Serve with flour tortillas and desired toppings for customization.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 325 kcal
% Daily Value*
| Calories | 325kcal | 16% |
| Carbohydrates | 9g | 3% |
| Protein | 37g | 74% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 109mg | 36% |
| Sodium | 501mg | 21% |
| Potassium | 874mg | 19% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 1308IU | 26% |
| Vitamin C | 123mg | 137% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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