Chicken and Rajas Fajitas

Have you guys ever had Rajas? Like, real Mexican rajas? They are amazing. Typically, rajas is a combination of peppers and onions smothered in a cheese and/or cream sauce. It is pretty much the perfect side dish, great on tacos, or just grab a chip and dive in! I am obsessed. I turned this obsession into these Chicken and Rajas Fajitas!

Well, this past Whole30 challenge that I just did, I like….had to have rajas. But, big problem, there is no cheese/cream involved (wah!) So, I decided to healthy it up and make a rajas-y style fajita combination and it turned out great! Fajitas are easy and versatile so, why not!?

Maybe now that I am not on the Whole30 Challenge I’ll make some oh-so cheesy and creamy rajas and share that recipe with you guys! 🙂

Rajas-Style Chicken Fajitas
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
  1. 3 boneless, skinless chicken breasts
  2. 3 tbsp. olive oil
  3. 3 cloves of garlic, minced
  4. 1/2 tsp. ground cumin
  5. 1/4 tsp. paprika
  6. kosher salt, to taste
  7. pepper, to taste
  8. 1 white onion, sliced thinly
  9. 2 poblano peppers, seeds/core removed, and thinly sliced
  10. 1/2 tsp. dried oregano
  11. 2 tbsp. fresh lime juice
  12. 1/4 cup freshly chopped cilantro
  1. Using a very sharp knife, slice the chicken against the grain (lengthwise) into thin slices. Place in large bowl with 2 tbsp. olive oil, minced garlic, salt and pepper to taste, cumin and paprika. Toss to coat evenly and set aside to let marinate for at least 15 minutes, or you can pop it in the fridge and marinate all day/overnight if you are prepping ahead of time.
  2. When ready to cook, preheat your oven to 450 degrees.
  3. Heat a cast iron skillet (or an oven safe skillet) over medium-high heat. Add 1 tbsp. of olive oil and when warm, toss in the entire contents of the chicken marinade. Brown, stirring occasionally, until the chicken is just cooked through, about 7 minutes.
  4. Add in the sliced onion, sliced poblano, and the oregano, toss so that it is evenly combined and place in the preheated oven and bake at 450 for 10-15 minutes, or until the onions and poblanos are tender and sizzling!
  5. Pour fresh lime juice all over and freshly chopped cilantro. Toss once more to coat evenly.
  6. Serve and enjoy!
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