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quick chicken fajita

Chipotle Chicken Tikka Fajitas with Poblano Cream Sauce

Sheet pan chicken fajitas, that have been marinated in a yogurt and spice mixture. Serve with a fresh and smoky poblano cream sauce.
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Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main Dish
Cuisine Mexican
Servings 4 people


Marination for Chicken

  • ½ cup yogurt
  • 1 tablespoon chipotle adobo sauce I use mostly the sauce, but if you want more heat just add the peppers too
  • 1 tablespoon garlic paste
  • 1 teaspoon cumin seeds
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 tablespoon lime juice
  • 1 pound chicken tenderloin

Peppers & Onions

  • 2 bell peppers sliced
  • 1 onion sliced
  • 2 teaspoon taco seasoning
  • ¼ teaspoon cumin seeds
  • 1 teaspoon garlic powder
  • salt to taste

Poblano Cream Sauce

  • ½ tablespoon olive oil
  • 1 Poblano de-seeded and cubed
  • 3-4 garlic cloves
  • 1 teaspoon cumin seeds
  • ¼ cup cilantro
  • ½ cup sour cream
  • 1 tablespoon lime juice
  • ½ teaspoon salt

For Fajitas

  • flour tortillas
  • avocados optional
  • sour cream optional
  • hot sauce optional


Chicken Fajitas

  • Wash and dry chicken, set aside to prepare marinade.
  • Combine all of the ingredients for the marinade into a large bowl. Refrigerate. Marinade for 30 minutes- 4 hours. You can also marinate up to overnight.
  • When ready to cook, preheat oven to 400°.
  • Combine sliced bell peppers and onions with the seasonings.
  • On a large greased or parchment lined sheet pan, place marinated chicken on one side of the pan and add peppers and onion mixture to the other side. Make sure the chicken pieces are not top of each other.
  • Bake the chicken and pepper mixture for 20-25 minutes, Flip the chicken and peppers about halfway through.

Poblano Cream Sauce

  • Heat olive oil in a small pan. Add cumin seeds, garlic, and poblano to the oil. Continue to stir and saute for about 5 mintues.
  • Once the poblano has softened and the garlic has browned slightly (not burned!), remove from heat.
  • Blend the poblano mixture with the sour cream, lime juice, cilantro and salt until smooth.

Assemble the fajitas

  • Heat up some tortillas
  • Add chicken, peppers, onions and poblano cream sauce.
  • Optional toppings: avocado, sour cream, hot sauce
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