Chicken Fajita Potatoes
Transform your weeknight dinners with these hearty and flavor-packed Chicken Fajita Potatoes! This creative recipe combines the smoky, spiced goodness of classic chicken fajitas with the comfort of fluffy baked potatoes, making it a winning combination that’s as satisfying as it is easy to prepare. Juicy strips of seasoned chicken, vibrant bell peppers, and caramelized onions are loaded into tender baked russet potatoes, then crowned with melted cheddar cheese, a dollop of creamy sour cream, and a sprinkling of fresh cilantro. Ready in just over an hour, this one-dish meal is perfect for busy nights or casual entertaining. With its bold fajita flavors, wholesome ingredients, and customizable toppings, Chicken Fajita Potatoes will quickly become a family favorite. Serve with a squeeze of lime for the ultimate Tex-Mex-inspired comfort food feast!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 1 pound Chicken breast
- 3 medium Bell peppers (mixed colors)
- 1 large Yellow onion
- 2 tablespoons Olive oil
- 1 teaspoon Chili powder
- 1 teaspoon Paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Cheddar cheese (shredded)
- 0.5 cup Sour cream
- 2 tablespoons Fresh cilantro (chopped)
- 1 medium Lime (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C). Scrub the russet potatoes clean, poke a few holes in each with a fork, and place them directly on the middle oven rack. Bake for 45-60 minutes, or until tender when pierced with a knife.
While the potatoes bake, prepare the chicken fajita filling. Slice the chicken breast, bell peppers, and onion into thin strips.
In a small bowl, combine chili powder, paprika, ground cumin, garlic powder, salt, and black pepper to create the fajita seasoning.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken strips and half of the fajita seasoning, cooking for 5-7 minutes or until the chicken is fully cooked. Remove the chicken from the skillet and set aside.
Add the remaining 1 tablespoon of olive oil to the same skillet, then toss in the sliced bell peppers and onion. Sprinkle the rest of the fajita seasoning over the vegetables, and cook for 5-7 minutes until softened but still slightly crisp.
Return the cooked chicken to the skillet and stir to combine with the vegetables. Cook for an additional 1-2 minutes to heat through, then remove from heat.
Once the potatoes are baked and cool enough to handle, cut a slit across the top of each potato and gently fluff the insides with a fork.
Divide the chicken fajita mixture evenly among the potatoes, spooning it over the fluffed interiors.
Top each potato with shredded cheddar cheese, a dollop of sour cream, and a sprinkle of chopped fresh cilantro. Serve with lime wedges on the side for an optional splash of brightness.
Nutrition Facts
Calories |
3008 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.9 g | 136% | |
| Saturated Fat | 48.2 g | 241% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 568 mg | 189% | |
| Sodium | 4881 mg | 212% | |
| Total Carbohydrate | 332.6 g | 121% | |
| Dietary Fiber | 38.0 g | 136% | |
| Total Sugars | 49.6 g | ||
| Protein | 201.8 g | 404% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1331 mg | 102% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 9566 mg | 204% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
