Loaded Chicken Fajitas

If you follow me on Instagram you’ll know that I occasionally run polls where ingredients face-off to be featured in recipes. I know what you’re thinking…how exciting right? (Yes there’s sarcasm there.)

But seriously, when I engage with my Instagram followers I really want to know their feedback as to what recipes they want to see more of, what ingredients they want to see highlighted, and even what types of things they aren’t interested in. While this is my food blog, I wouldn’t be here without my readers and followers so I want to be sure that I’m consistently giving you recipes and content that you want to see and not just what I’m interested in.

So a few weeks ago bell peppers went up against asparagus and bell peppers won the poll to get their featured recipe. I cook with bell peppers a lot, mostly in quesadillas or in omelets. But to win a poll I felt like they really needed to be highlighted in something special, something different that you probably hadn’t cooked before. Stuffed peppers was too obvious for me, and with that I felt like the focus is more on the stuffing and not on the pepper itself. *ding* In pops Chicken Fajitas. Of course! The peppers really get to shine in a chicken fajita, and using yellow, orange, and green peppers add such vibrant colors to your dinner.

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You can find sheet pan fajita recipes which are a bit easier since you dump everything on a pan and bake it, but I find with that method the peppers and onions lack a certain something. I really prefer to cook them in a pan so you can get the char and caramelized pieces that add a depth a flavor you can’t get if you’re just baking them. This makes a nice big pan so will definitely get you some leftovers if you’re not going to eat 6-8 fajitas. Leftovers would be great over a bowl of rice.

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Just look at this color! Green peppers, red peppers, orange peppers, yellow pepper! And corn with just the perfect amount of char. That’s one of my favorite things about food photography, is capturing the bright and vibrant colors of the dish. This colorful loaded chicken fajita is just so inviting, you can’t help but want to dig in there and grab a big spoonful and start assembling your fajita.

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Be very generous with the fresh lime juice over top. It really ads a welcomed zest to each bite.

Have left overs? No problem, this is great served over rice for lunch or a left over dinner. I’ve included a recipe for an optional chipotle sour cream, if you like a little heat it’s the perfect addition to these peppers and onion chicken fajitas.

For the Fajitas
-1/2 green pepper, sliced thin
-1/2 red pepper, sliced thin
-1/2 yellow pepper, sliced thin
-1/2 orange pepper, sliced thin
-1/2 large white onion, sliced thin
-2 chicken breasts, cut into thin slices about 1/4″ thick
-2 ears fresh corn, cut corn from the cob
-flour or corn tortillas
-3 tablespoons extra virgin olive oil
-2-3 limes

For the Fajita Seasoning
-1 teaspoon cumin
-1 teaspoon garlic powder
-1/2 teaspoon black pepper
-1/2 teaspoon salt
-1/2 teaspoon paprika
-1/2 teaspoon coriander

For the Chipolte Sour Cream
-1 cup sour cream
– 2 tablespoons chipolte in adobo sauce (I recommended starting with 1 tablespoon and tasting, if you like more heat add the second tablespoon…this does have quite the kick)
-2 garlic cloves, grated
-juice from two lime wedges

1. Preheat oven to 400. Slice the chicken breast into slices about 1/4″ thick, if some are very wide just give them another cut. 2 chicken breasts should get you enough for 6-8 fajitas. Mix all of the fajita seasoning ingredients together. In a large bowl, combine 1 tablespoon of the olive oil, the chicken slices and all of the fajita seasoning, stir until the chicken is well coated. Pour chicken onto a sheet pan and spread out the pieces so none are touching each other. Bake for 22-25 minutes, depending on the thickness of your chicken slices. If your slices are thin, check the chicken starting at 20-22 minutes, you don’t want to over cook and dry it out and that can happen very quickly at 400 degrees!

2. While the chicken is baking, heat a large pan over medium heat with the remaining 2 tablespoons of olive oil. Once hot, add all of the peppers, onions and the corn that has been cut from the cob. Cook for 15 minutes, stirring occasionally, and turning up the heat to medium high if pieces aren’t getting browned. You want to get some nice browned and charred look to the peppers, onions and corn. Turn off heat. Pour the cooked chicken in the same pan and squeezee 2-3 lime wedges over top.

3. To make the chipotle sour cream, combine all ingredients in a food processor. As noted above, start by adding only half of the chipotle in adobo sauce and give it a taste. If you want more heat, add the second tablespoon.

4. To assemble, spoon a generous helping of the peppers and onions mixture into a flour tortilla, top with chicken, squeeze a generous amount of fresh lime juice over top (I usually do 1-2 wedges per fajita depending on the size of the lime wedge) and lastly spoon with chipotle sour cream if you want that kick of heat. You should get 6-8 fajitas depending on how thick you want to make them.

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