Meal of the Week Winner: Chicken Fajitas with Sweet Potato and Poblano Peppers

Photo from RealSimple.com

This was by far my favorite meal of the week that we cooked from home.  Another favorite was the white bean and tomato basil side dish from earlier in the week.  This was a tasty dish that B and I threw together - inspired from Real Simple's November issue.  We had a couple friends over and I think they enjoyed it as well!

On a side note - I've been trying to cut out recipes or ideas that inspire me for my weekly menu plans and put them into a notebook.  It's been fun to try a few new things recently.  I would have never picked sweet potato in fajitas but it was yummy!  Here is my best idea of what I actually put together to make the dish....

1 large sweet potato (about 12 ounces), peeled and cut into 1⁄4-inch pieces
1 medium onion, thinly sliced
1 large poblano pepper, seeded and thinly sliced
kosher salt and black pepper
4 Chicken breasts or the chicken tenders ( Marinated for about 1/2 a day in the following:  1/2 packet taco seasoning, juice of 1 lime, 1 T worchester, 2 T Apple Cider Vinegar, 2T Cumin)
Heat one turn of oil in a large skillet over medium heat. Add the sweet potato, onion, poblano, ½ teaspoon salt, and ¼ teaspoon black pepper. Cook, tossing occasionally, until tender, 10 to 12 minutes.  Meanwhile, light the grill and cook marinated chicken tenders until cooked completely through but still juicy!

Serve in fresh tortillas (the ones you have to cook up in the skillet) and top with sour cream and cheese.  We served it with Spanish rice, my mom's black beans (recipe upon request) and margaritas! Ole!