Hearty Healthy Chicken Fajitas



My roommate and I like to feed people.  Maybe it’s my jewish side and my time in Italy coming out, and well my roommate is half jewish half Italian, so you get the point.


I  understand that for some, it can come as a challenge feeding a crowd.  To those who can only make meals for two, know that my roommate and I are actually kind of jealous as we often make meals that could feed a dozen athletes and attempt half-heartedly to make use of the leftovers throughout the week. Not to say that my roommate and I aren’t athletic, we are rather fit individuals. We just aren’t professional athletes.  One who trains 4+ hours a day requires a much higher caloric intake than the working individual who spends an hour or so in the gym after sitting at a desk for eight hours.



I had one such professional nordic skier friend grace us with his presence the other day, and we cooked up a feast of chicken fajitas.  These fajitas are quick, easy, and eager to please a crowd.  So next time you’re trying to feed your family or your soccer team, or your random professional athlete, set up that fajita bar and…



Chicken, Kale, and Bell Pepper Fajitas


  • 1 tbsp olive oil
  • 1 1/2 large yellow onion
  • 4 large bell peppers
  • 1 bunch dinosaur kale
  • 5 tomatoes
  • Pinch Salt
  • 2 tsp cumin
  • 1/2 tsp smoked paprika
  • 1 tsp chili powder
  • 5 boneless skinless chicken thighs
  • 2 tbs. butter
  • 1 bunch fresh cilantro
  • 10 corn tortillas
  • 2 cups black beans
  • 1/2 cup shredded sharp cheddar cheese (I’m a Cabot fan)


Prepare the vegetables. Chop onions and peppers into strips. Dice tomatoes into cubes about the size of your thumb.  Rip kale into strips.

In a large wok, place chopped onion, oil, cumin, paprika, chili powder, and salt. Cook on medium stirring to make sure onions aren’t sticking too much. Turn heat up to high and add peppers charring peppers and onions slightly. Turn heat down to low and add tomatoes and kale. Simmer for 10-15 minutes while cooking chicken.

In a large cast-iron skillet, melt the butter on medium. Place chicken on skillet and brown over medium heat (approximately 15 minutes on each side).  Slice chicken into strips and toss with vegetables. Chop cilantro and top with fresh cilantro.

Prepare your beans. Dice onion. Cook onion on medium heat in a large pan until soft and translucent. Add beans (hopefully cooked ahead of time) and a pinch of salt to pan. Using a potato masher, mash beans until they form a thick paste-like consistency.

Finally, prepare tortillas. Heat them over a burner on low heat flipping to avoid burning.

Serve fresh and hot as a make your own taco bar with extra diced tomatoes, onion, cilantro, and cheese as available toppings.

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