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By Lindsey Briggs

Chicken Fajitas with Poblanos + Onions

Name: Chicken Fajitas with Poblanos + Onions
Cuisine: American, Mexican, Latin American
Ingredients: 1½ pounds boneless, skinless chicken breasts, cut into strips; 2 teaspoons ground cumin; 2 teaspoons garlic powder; 1 teaspoon sweet pimentón (smoked Spanish paprika); Kosher salt; ¼ cup neutral oil (such as vegetable, grapeseed or canola), plus more if needed; 1 bell pepper (any color), cored and seeded, cut into thin strips; 1 poblano pepper, stemmed and seeded, cut into thin strips (or just use a green bell pepper); 1 small white onion, thinly sliced; 1 lime, halved; For serving: Warm flour tortillas, plus whatever toppings you’d like

4 steps

Well-seasoned chicken strips seared in a hot skillet with bell pepper, poblano, and onion until charred and tender. Finish with lime and serve with warm tortillas and toppings.

Updated at: Mon, 21 Sep 2026 23:30:48 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories359.2 kcal (18%)

Total Fat18.9 g (27%)

Carbs7.3 g (3%)

Sugars3 g (3%)

Protein39.5 g (79%)

Sodium276 mg (14%)

Fiber1.7 g (6%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1.5 poundsboneless skinless chicken breasts

cut into strips

2 teaspoonsground cumin

2 teaspoonsgarlic powder

1 teaspoonsweet pimentón

smoked Spanish paprika

kosher salt

¼ cupneutral oil

such as vegetable, grapeseed or canola, plus more if needed

1bell pepper

any color, cored and seeded, cut into thin strips

1poblano pepper

stemmed and seeded, cut into thin strips, or just use a green bell pepper

For serving, Warm, plus whatever toppings you’d like

Instructions

Step 1

Place the chicken in a large bowl and sprinkle with the cumin, garlic powder, pimentón, and 1 teaspoon salt. Rub the spices all over the chicken.

Step 2

Place the oil in a large heavy skillet, preferably cast iron, and turn the heat to medium-high. Add the peppers and onion and sprinkle with a large pinch of salt. Cook, stirring NOT TOO OFTEN, until the vegetables are charred in spots and starting to soften, about 10 minutes. Transfer to a bowl; reserve.

Step 3

Add just enough of the chicken to the skillet to avoid crowding the pan (you will likely need to do this in 2 batches). Cook, stirring now and then, until the chicken is cooked through and browned in spots, about 7 minutes. Transfer the cooked chicken to the bowl with the vegetables and repeat with the remaining chicken, adding more oil to the skillet as needed.

Step 4

Once all the chicken is cooked, return all of it and the vegetables to the skillet and stir everything together (if everything has cooled down a lot, heat it through before serving). Squeeze the lime halves over everything. Serve immediately, with warm tortillas and whatever toppings you most love.