Recipe Notes My recipes are all in a meal planner.? Ingredients 1 large poblano pepper 1/2 large avocado 2 limes juice 1. Once the pepper cools enough to touch, cut off the top, and remove the seeds. I also added a generous handful of finely chopped cilantro to the batter before cooking for a festive touch, but these are just as good with the original. If it?s too thick for your liking, add coconut milk one teaspoon at a time and check the texture again. Chop the pepper. Stores in the refrigerator, covered, for about 3 days. Recipe Notes My recipes are all in a meal planner. Paleo, gluten-free, and whole30. Check the texture.6mg 14% * Percent Daily Values are based on a 2000 calorie diet. If you cook them together, the chicken will get dry and tough. Add the half the oil to a large cast iron skillet and heat over high heat. Nutrition Facts Chicken Fajitas Recipe Amount Per Serving Calories 448 Calories from Fat 180 % Daily Value* Fat 20g 31% Saturated Fat 8g 40% Cholesterol 145mg 48% Sodium 865mg 36% Potassium 1336mg 38% Carbohydrates 16g 5% Fiber 6g 24% Sugar 3g 3% Protein 50g 100% Vitamin A 1645IU 33% Vitamin C 115. My Favorite Toppings for Chicken Fajitas If you have a little extra time or it?s the weekend, maybe make up a batch of this Creamy Avocado Sauce to drizzle on top. Flip to the other side and repeat the process, then wrap the charred pepper in a moistened paper towel and let it sit for about 5 minutes. If you don?t have a gas stove, you can do this process under the oven broiler turned to high. For more home situps veggies, serve these fajitas on top of crisp lettuce with some fresh, ripe tomato. Pin this Chicken Fajitas Recipe for later! Question about this Chicken Fajitas Recipe? Leave a comment below.Chicken Fajitas are one of our favorite weeknight staples. (Worried about how to clean a cast iron skillet? ) Chicken Fajitas Recipe Course: Main Course Cuisine: Chicken, Ethnic, Gluten-Free, Paleo, Whole30 Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes Servings: 4 Calories: 448 kcal Author: Chicken Fajitas are one of our favorite weeknight staples because they're flavorful and come together quick and easy. Now, you can dress these Chicken Fajitas up any way you?d like and the accompaniments ? like the or the Creamy Avocado Sauce ? are optional.5 tbsp homemade mayo Generous pinch sea salt Generous pinch cayenne pepper or to taste 1 tbsp coconut milk optional depending on preferred thickness Instructions Wash the poblano pepper. Adding more coconut milk will yield a thinner sauce.3mg 2% * Percent Daily Values are based on a 2000 calorie diet. Adjust the seasoning with salt and pepper, then garnish with chopped cilantro, sliced avocado, and lime wedges.3mg 140% Calcium 47mg 5% Iron 2. Toss well to combine and coat the chicken in the spice mixture. I served these with a batch of my grain-free, gluten-free . They?re flavorful and come together quickly to easily feed even the hungriest of appetites. is my favorite for this job. Add about ? of the chicken to the pan and cook for 1 to 2 minutes per side or until it?s no longer pink in the middle. I serve my fajitas right from the skillet. Turn off the heat, and add the cooked chicken back to the skillet for serving. Add the remaining half of the oil to the same skillet and decrease the heat to medium-high. Scrape down the sides, and process another 10 seconds. Remove the cooked chicken to a bowl and add the next ? of the raw chicken, repeating the process until all the chicken is cooked. This can be done ahead of time and refrigerated for up to a few hours or you can cook it right away. These are just as tasty heaped onto some crisp lettuce with some avocado slices and a squeeze of lime for a cool finish. Nutrition Facts Creamy Avocado Sauce Amount Per Serving Calories 50 Calories from Fat 36 % Daily Value* Fat 4g 6% Cholesterol 1mg 0% Sodium 18mg 1% Potassium 108mg 3% Carbohydrates 3g 1% Fiber 1g 4% Vitamin A 80IU 2% Vitamin C 18. If you have a gas stove, turn a burner onto medium heat, then char the pepper on one side for about 5 minutes or until the skin turns black. Into a food processor, add the pepper, avocado, lime juice, mayo, sea salt and cayenne pepper.1mg 22% Calcium 9mg 1% Iron 0. It needs just 1 to 2 minutes a side depending on how thick you cut it. Use the paper towel to loosen most of the burnt skin. Don?t overthink it! How to Make Chicken Fajitas Since the chicken?cooks much faster than the veggies, I recommend cooking them separately, then combining them back together for serving. Times may vary, so watch it closely. Adjust the seasonings with salt and cayenne pepper to taste. Ingredients 2 lb chicken breast sliced into thin strips 2 tbsp lime juice 2 tsp cumin 1 tsp chili powder 1 tsp garlic powder 1 tsp sea salt 1 tsp paprika 1 tsp ground coriander 1/2 tsp black pepper 2 tbsp avocado oil 1 large white or yellow onion sliced 1 red bell pepper seeded and sliced 1 yellow or green bell pepper seeded and sliced 1 tbsp chopped cilantro for garnish, optional 1 avocado sliced, for garnish, optional 2 limes quartered, for garnish, optional Instructions In a large ziptop bag or large bowl, combine the chicken, lime juice, cumin, chili powder, garlic powder, sea salt, paprika, ground coriander, and black pepper. Creamy Avocado Sauce Course: Sauce Cuisine: Dairy-Free, Gluten-Free, Whole30 Prep Time: 10 minutes Total Time: 10 minutes Servings: 8 Calories: 50 kcal Author: This dairy-free Creamy Avocado Sauce is my absolute favorite topping for my Chicken Fajitas recipe. Add the onion and bell peppers, stirring constantly until cooked through, about 5 to 7 minutes. Process until smooth, about 20 seconds
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