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I love anything that involves a tortilla. Luckily, my family feels the same way, so suffice it to say, we enjoy our fair share of Mexican-inspired meals. I’m always on the lookout for a new dish to freshen things up from our routine of traditional tacos and everyday enchiladas, and when it includes lots of veggies, I get even more enthusiastic about it. When I found this recipe, I knew I had stumbled upon a winner, because we enjoy sweet potatoes almost as much as we enjoy tortillas.
These Sweet Potato
These Sweet Potato and Spiced Chicken Fajitas are perfect for the fall. The chicken is gently seasoned with warm spices while the sauteéd sweet potato, poblano peppers, and onions add tons of flavor (and nutrients), making for a meal that the whole family will love.
First, create a spice blend and coat your chicken with it. I simply stored the seasoned chicken thighs in the fridge (up to 12 hours prior) until I was ready to cook them.
Second, try this speedy shortcut: Instead of baking your sweet potatoes in the oven, microwave them. You’ll get the same result in a fraction of the time. It’s the only way I “bake” my sweet potatoes these days!
Lastly, simmer all the ingredients in chicken stock to ensure that the meat and vegetables are moist and full of flavor.
If you’re looking for a nutritious and delicious way to mix up your suppertime routine, turn to these Sweet Potato and Spiced Chicken Fajitas. They are the perfect fall dinner!
Sweet Potato and Spiced Chicken Fajitas
Ingredients
- ½ teaspoon kosher salt
- ½ teaspoon Ancho chile powder, optional
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 12 ounces boneless, skinless chicken thighs, cut into 1/2-inch-thick pieces
- 2 small sweet potatoes, well scrubbed
- 4 teaspoons olive oil
- 2 Poblano chiles, stemmed, seeded and cut into thin strips
- 1 medium onion, halved and sliced
- 4 garlic cloves, chopped
- ½ cup chicken broth
- 8 corn tortillas, warmed
- Pepperjack or Monterey Jack Cheese
- ¼ cup fresh cilantro leaves
Instructions
- Combine the spices in a medium bowl, then add the chicken. Cover and store in the refrigerator until you’re ready to use.
- Pierce sweet potatoes with a fork and microwave on high until almost tender when pierced with a knife, about 2 minutes. Cool completely. Halve lengthwise, then slice each half diagonally into 1/2-inch-thick pieces.
- Heat 2 teaspoons oil in a large skillet over medium heat. Add chiles and saute until softened slightly, about 8 minutes. Add onion and sweet potatoes and saute, only stir once or twice, until they begin to brown (I like them to get a little charred), about 8 minutes; transfer vegetables to a large bowl.
- Heat remaining oil in the same skillet. Add the spiced chicken and saute until it is browned and cooked through, about 6 minutes. Return vegetables to skillet; add garlic and broth and simmer until liquid is almost evaporated, about 2 minutes.
- Place warm tortillas on a plate, sprinkle with cheese, then top with the fajita mixture. Garnish with a few cilantro leaves.
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