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Sweet Potato Chicken Fajitas: These spring-inspired chicken fajitas are amped up with the addition of sweet potatoes! A new twist on an old classic.
Guys, these sweet potato chicken fajitas might be my most inventive fajita dinner yet. Let’s spring into flavor with these!
So, I have a real thing for fajitas and can definitely knock down quite a few in one sitting. #talent
And when they’re packed with sweet potato fries? Yeah, these bad boys were gone in seconds. #ladylike
Now, sweet potato fries were brought to my attention by accident (or fate as some might call it). I have a real thing for fries–especially curly fries. They’re a little smokey, seasoned perfectly, and their spiral shape is just plain fun.
So, back when sweet potato fries first came onto the scene, one of my friends ordered them with their meal. Because I wasn’t paying attention, I assumed they were un-curly curly fries. Looking back, I definitely should have known something was up, but I was a total newb to the sweet potato thing.
Even though I know this story has you all on the edge of your seat with keen interest, I’ll cut to the chase: I was surprised by their flavor. I was even more surprised when someone ordered a round of cinnamon sugar ones for dessert (apparently I was the only one in the group who was unaware of this new trend–way to be on my game).
But you know what? I’m pretty glad sweet potato fries hit the trend wave the way they did, because I am a big fan of how they jazz up these fajitas. Don’t they look so classy and festive!?
Yes, yes they do.
But really though. I love Alexia products. You know how most baked fries tend to be floppy? These are sturdy and crisp when baked! Absolute quality (insert “okay” hand emoji here). Plus, I mean, have you seen their onion ring options or even their spicy sweet potato fries?! You could totally play around with these fajitas and make them your own with one of those options too!
So let’s break these down a bit:
Step 1: Bake chicken and bell peppers in the oven at 400 degrees for 20-25 minutes, or until chicken is no longer pink.
Step 2: This might be the most difficult step yet: having to choose what you want in your fajitas: sweet potatoes with sea salt, spicy sweet potatoes, or crispy onion rings. I picked the sea-salted sweet potato fries for this, but feel free to mix it up!
Step 3: At 400, bake sweet potato fries for about 20-25 minutes or until cooked through.
Step 4: Warm tortillas and start building your fajitas.
Step 5: Top with cheese, sour cream, salsa, guacamole, or even a chipotle ranch sauce and live life large!
Yields 5-6 Servings
- 4 large boneless chicken breasts, sliced in thin strips
- 2 Tbsp olive oil
- 2 Tbsp fajita seasoning
- 1 medium onion, sliced or onion rings (optional--I did not use any, but traditional fajitas typically have onions)
- 1/2 of a green bell pepper, sliced
- 1/2 of a red bell pepper, sliced
- 1/2 of a yellow bell pepper, sliced
- 2 cups Alexia Sweet Potato Fries with Sea Salt
- 18 corn tortillas
- Sour cream
- Chipotle ranch sauce
- Preheat oven to 400 degrees. Line a 9x13 baking with non-stick foil.
- In the baking dish, mix sliced chicken, bell peppers, onions, olive oil, and fajita seasoning. Bake for 20-25 minutes.
- On a baking sheet, bake sweet potato fries at 400 degrees for 20-25 minutes (I baked mine at the same time as the chicken).
- Warm tortillas over a med-low heat in a skillet. Once warmed, begin building fajitas. Start with the pepper/chicken mixture; next add a few sweet potato fries; top with cheese, salsa, etc.
If you like this recipe, I think you’ll love these!