Fajitas are a great way to stretch your chicken, especially when you are buying organic or pastured chicken that costs a pretty penny. It is also a great way to incorporate veggies into a meal. If you can’t find poblanos or california chilies it is fine to you regular bell peppers. They aren’t spicy they just add a little different flavor to the fajitas. For this recipe I used a cast iron skillet which I think makes all the difference in the world. This should serve six people. The fajitas are even more filling when you serve them with tortillas and beans .
2 chicken breast
2 bell peppers (any color)
1 poblano pepper
2 california chile
1 jalapeno chile
1 large onion
5 cloves of garlic
Juice of one lime
1 TBS coconut oil or butter
Salt to taste
1. Thinly slice the chicken breasts. Add one table spoon of butter or coconut oil and in a cast iron skillet until thoroughly cooked. Remove and set aside.
2. Thinly slice the peppers and onions. Add extra oil or butter if needed. Cook in the skillet for 2 minutes and then add the crushed garlic. Cook for another two minutes.
3. Add the chicken breast back to the skillet. Turn off the skillet and pour the lime juice over the veggies and chicken. Salt to taste.
This post is part of Pennywise Platter Thursdays at the Nourishing Gourmet, Tuesday Twister, Hearth and Soul, Nourishing Mexican Fiesta.
Katie Mae: “Hi” from a fellow WCCB member. This looks like a great recipe. Where do you find the poblano pappers? Thanks.
Katie Mae Stanley
Your local Mexican market? I bet Food 4 Less has them as well. I live in Mexico so I’ve never had to hunt far for them. Bell peppers work great as well, they won’t give you as much spice but really pablanos are justs a bit more spicy than bells anyway.
April @ The 21st Century Housewife
Your fajitas sound delicious! I agree, fajitas are a great (and yummy) way to stretch meat, or wonderful if you are trying to cut down on the amount of meat you eat. Thank you so much for sharing another delicious post with the Hearth and Soul blog hop.