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Sweet Potato And Spiced Chicken Fajitas Recipe

Sweet Potato and Spiced Chicken Fajitas

Mexican made easy! Serve these Sweet Potato and Spiced Chicken Fajitas with quick sautéed vegetables and a side of chips and salsa for a cozy fall dinner.
Course Dinner
Cuisine international
Keyword Sweet Potato and Spiced Chicken Fajitas
Prep Time 15 minutes
Cook Time 45 minutes
Servings 4 serves
Author Daisy
Cost $7


  • 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


  • 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.