Did you make this? If you snap a photo, please be sure tag me on Instagram at @girlwiththeironcast or hashtag #girlwiththeironcast so I can see your creations!
Chicken Poblano Fajitas
Chicken fajitas made with zesty marinated chicken, bell peppers, poblano peppers, and onions, all made in a cast iron skillet. These cast iron chicken poblano fajitas have the perfect char and a one skillet fajita recipe the whole family will enjoy.
servings
Ingredients
Chicken Marinade
- 1 1/2 pounds boneless skinless chicken breast (cut into 1/2 inch wide strips)
- 3 tablespoons avocado oil
- Juice of 1 lime
- 2 tablespoons fresh oregano leaves (roughly chopped (or can sub 1 tsp dried oregano))
- 1 teaspoon dark chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon ground black pepper
Fajitas
- 1 large yellow onion (peeled and cut into half moons)
- 1 poblano pepper (sliced down the middle, seeds removed, sliced into long 1/2 inch strips)
- 2 bell peppers (color of choice, seeds and membranes removed, sliced into long 1/2 inch strips)
- 2 tablespoons Avocado oil
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon ground black pepper
Additional:
- Flour or corn tortillas (warmed)
- Fresh cilantro leaves for garnish
- Lime wedges for serving
Email this Recipe!
Email this recipe to yourself to save for later.
By submitting this form, you agree to receive emails from Girl with the Iron Cast.
Equipment
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- In a small bowl add the marinade spices: fresh oregano leaves, dark chili powder, smoked paprika, ground cumin, granulated garlic, kosher salt, ground black pepper. Stir to mix spices together.
- In a medium bowl add sliced chicken, 3 tbsp avocado oil, juice of one lime, and spices. Mix until chicken is fully coated. You can do a quick marinade while you chop the veggies or marinate the chicken covered in the refrigerator for a few hours for more flavor.
- In another medium bowl add sliced onions, poblano peppers, and bell peppers. Toss in 2 tbsp avocado oil, 1/4 tsp of kosher salt, and 1/4 tsp of black pepper. Set aside.
- In a cast iron skillet over medium/high heat, add in the marinated chicken breast. Cook chicken fully through (165F), about 6-8 minutes. Once fully cooked, remove and set aside.
- Add peppers and onions into the skillet and sauté until softened and slightly charred, about 8 minutes. You can add additional oil if needed.
- Once the peppers are finished, push to one side and add the chicken back in. Garnish with fresh cilantro and serve on warm tortillas with fresh lime wedges to squeeze over the chicken prior to eating. Enjoy!
Notes
Chicken
- I slice the chicken into long strips, so they fit into tortillas nicely. Once you start getting to the top of the breast, it will become thicker and you can cut those pieces in half.
Poblano Peppers
- Poblano peppers are mild in heat, measuring at 1,000-2,000 on the Scoville Heat Unit. For comparison, a jalapeño measures at about 8,000 SHU.
Serve with
- Serve on warmed tortillas, over rice, as a salad, and even great for meal prepping.
Nutrition Information
Calories: 397kcal (20%), Carbohydrates: 11g (4%), Protein: 38g (76%), Fat: 22g (34%), Saturated Fat: 3g (19%), Polyunsaturated Fat: 3g, Monounsaturated Fat: 14g, Trans Fat: 0.02g, Cholesterol: 109mg (36%), Sodium: 648mg (28%), Potassium: 927mg (26%), Fiber: 4g (17%), Sugar: 5g (6%), Vitamin A: 2466IU (49%), Vitamin C: 105mg (127%), Calcium: 71mg (7%), Iron: 2mg (11%)