ASPARAGUS CHICKEN FAJITAS
"When my children visited their aunt, she served these colorful fajitas," writes Marlene Mohr from Cincinnati, Ohio. "They were so impressed, they brought the recipe home to me. It's a great way for them to eat vegetables.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Place chicken in a large resealable plastic bag; add salad dressing. Seal bag and turn to coat; refrigerate for 4 hours, turning several times., Drain and discard marinade. In a large nonstick skillet, saute chicken in oil for 3 minutes. Add the asparagus, peppers, corn and onion. Cook, uncovered for 7 minutes or until the chicken juices run clear and vegetables are crisp-tender, stirring occasionally. Stir in the lemon juice, garlic salt and pepper. Spoon 1/2 cup on each tortilla; fold in sides.
Nutrition Facts : Calories 350 calories, Fat 6g fat (1g saturated fat), Cholesterol 45mg cholesterol, Sodium 715mg sodium, Carbohydrate 46g carbohydrate (0 sugars, Fiber 5g fiber), Protein 29g protein. Diabetic Exchanges
ASPARAGUS CHICKEN FAJITAS
Adapted from an "allrecipes.com" recipe originally posted by Marlene Mohr. My version is lower cal and lower fat, without sacrificing the great flavor. This is really light and healthy tasting, AND also very satisfying! Cooking time reflects 4 hour marinade.
Provided by yogiclarebear
Categories Chicken
Time 4h25m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Put chicken breast into a bowl and mix with Italian dressing. Cover and let marinate in the refrigerator for at least 4 hours, turning a few times if possible.
- Spray a non-stick skillet lightly with cooking spray. Add chicken and marinade, and garlic and sauté for about 3 minutes.
- Add the vegetables and stir for 8-10 minutes, until chicken is cooked through and vegetables are tender to your liking.
- Stir in the lemon juice, garlic salt, and season lightly with pepper.
- Divide evenly between 2 large tortillas.
Nutrition Facts : Calories 262.4, Fat 11.1, SaturatedFat 3.2, Cholesterol 73.2, Sodium 401.9, Carbohydrate 14.9, Fiber 3.4, Sugar 7, Protein 26.9
STEAK AND CHICKEN FAJITAS
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 6 to 8 fajitas
Number Of Ingredients 14
Steps:
- Whisk the vegetable oil, lime zest and juice, garlic, chili powder, cumin, coriander, brown sugar, 1 teaspoon salt and a few grinds of pepper in a small bowl. Put the steak in a medium bowl. Place the chicken between 2 pieces of plastic wrap and pound on both sides with the flat side of a meat mallet or a heavy skillet until 1/2 inch thick. Transfer to a separate bowl. Divide the marinade between the steak and chicken and toss well. Refrigerate 30 minutes.
- Preheat a grill to medium high. Oil the grates. Remove the steak and chicken from the marinade and season with salt. Grill, covered, 3 to 5 minutes per side for the steak and 6 to 7 minutes per side for the chicken. Transfer the steak and chicken to a cutting board and let rest 10 minutes.
- Meanwhile, brush the bell peppers and onions with vegetable oil; season with salt. Cover and grill, turning, until charred, 6 to 8 minutes. Transfer to the cutting board. Wrap the tortillas in foil and warm on the grill, flipping once, 5 minutes. Slice the bell peppers and separate the onions into rings. Slice the steak and chicken. Serve the meat and vegetables with the tortillas and assorted toppings.
CHICKEN WITH GARLIC POTATOES AND ASPARAGUS
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Put a rimmed baking sheet on the lowest oven rack and preheat to 425 degrees F. Toss the potatoes and garlic cloves with 1 tablespoon olive oil, 1/4 teaspoon salt and a few grinds of pepper in a bowl; set aside.
- Season the chicken with 1/2 teaspoon salt and a few grinds of pepper. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chicken; cook until browned, 1 1/2 to 2 minutes per side. Transfer to the hot baking sheet. Scatter the potatoes and garlic around the chicken; reserve the bowl. Bake until the chicken is just cooked through, about 5 minutes. Transfer the chicken to a plate and tent with foil; leave the potatoes and garlic on the baking sheet.
- Add the asparagus and tomatoes to the reserved bowl; toss with the remaining 1 tablespoon olive oil and 1/4 teaspoon salt. Add to the baking sheet with the potatoes. Bake until the vegetables are tender and the tomatoes start to burst, 13 to 15 minutes.
- Remove the baking sheet from the oven; switch the oven to broil. Toss the parmesan, parsley and lemon zest in a small bowl. Nestle the chicken in the vegetables and sprinkle everything with the parmesan mixture. Broil until golden, 1 to 2 minutes.
HALLOWEEN CHICKEN FAJITAS
Fire up your Halloween dinner with spicy fajitas. Sizzling orange bell peppers and strips of cumin- and chili-spiced chicken get tucked into midnight blue corn tortillas, bringing the festive colors of the holiday to your table.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Combine the chicken with the chili powder, 1/2 teaspoon of the cumin, 1 teaspoon salt and several grinds of pepper in a bowl and toss with tongs until well combined.
- Heat 1 tablespoon of the oil in a large skillet over high heat until shimmering and starting to smoke around the edges. Add the chicken in a single layer and cook, stirring occasionally, until cooked through, about 5 minutes. Transfer to a plate.
- Add the remaining 1 tablespoon oil to the skillet. Add the bell peppers and onions and season with the remaining 1/4 teaspoon cumin and 1 teaspoon salt. Cook, stirring often, until the peppers are softened and the onions are translucent, about 5 minutes. Stir in the garlic and jalapeno and cook until softened, about 2 minutes. Return the chicken to the skillet, stir to combine and continue to cook until the chicken is very hot, 2 to 3 minutes.
- Heat the tortillas according to the package directions, then top them with the Cheddar and chicken mixture. Serve with lime wedges, avocado slices, cilantro leaves and hot sauce on the side.
FAJITAS IN A GRILL BASKET
Love fajitas, but don't want to deal with multiple skillets and a smoky kitchen? Take it outside! These grill basket fajitas keep all the ingredients separate so everyone can have their favorite combinations without creating extra mess -- plus the grill add a yummy char to everything.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Prepare a grill for medium-high heat.
- Place a grill basket on a baking sheet. Mix together the cumin, oregano, smoked paprika, cayenne and 2 teaspoons salt in a small bowl. Add the steak to a large bowl and drizzle with 1 tablespoon oil. Sprinkle a third of the spice blend on the steak and toss until coated. Transfer the steak to one side of the grill basket. Repeat the process first with the peppers and onion, placing them in the middle of the grill basket, and then with the chicken, arranging it on the remaining empty side of the grill basket; try to keep the rows mostly separate (they can overlap slightly). Close and secure the grill basket.
- Put the grill basket on the grill and let cook, flipping once, until everything starts to brown and caramelize, and an instant-read thermometer inserted in the thickest part of the chicken registers 165 degrees F, 4 to 6 minutes per side. Remove from the grill, place on a clean baking sheet and open the basket, letting it rest for 5 to 10 minutes. Meanwhile, grill the tortillas until they start to char slightly, about 30 seconds per side.
- Divide the meats and vegetables among the tortillas. Serve with desired toppings.
ASPARAGUS CHICKEN FAJITAS
'When my children visited their aunt, she served these colorful fajitas,' writes Marlene Mohr from Cincinnati, Ohio. 'They were so impressed, they brought the recipe home to me. It's a great way for them to eat vegetables.
Provided by Allrecipes Member
Time 25m
Yield 6
Number Of Ingredients 12
Steps:
- Place chicken in a large resealable plastic bag; add salad dressing. seal bag and turn to coat; refrigerate for 4 hours, turning several times.
- Drain and discard marinade. In a large nonstick skillet, saute chicken in oil for 3 minutes. Add the asparagus, peppers, corn and onion. Cook an stir for 7 minutes or until the chicken juices run clear and vegetables are crisp-tender. Stir in the lemon juice, garlic salt and pepper. Spoon 1/2 cup on each tortilla; fold in sides.
Nutrition Facts : Calories 392.2 calories, Carbohydrate 53.1 g, Cholesterol 43.9 mg, Fat 8.5 g, Fiber 5.5 g, Protein 25.4 g, SaturatedFat 1.9 g, Sodium 922.8 mg, Sugar 8.5 g
ASPARAGUS CHICKEN DIVAN
I first came across this recipe at a restaurant while living in New York City many years ago. This makes a delectable dish for lunch or dinner served with a simple tossed salad. -Jeanne Koelsch, San Rafael, California
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- Broil chicken 4-6 in.from the heat for 6-8 minutes on both sides or until juices run clear. Meanwhile, in a large skillet, bring 1/2 in. of water to a boil. Add asparagus. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender. Drain and place in a greased shallow 2-1/2-qt. baking dish. Cut chicken into thin slices., In a small bowl, combine the soup, Worcestershire sauce and nutmeg. Spread half over asparagus. Sprinkle with 1/3 cup Parmesan cheese. Top with chicken. Spread remaining soup mixture over chicken; sprinkle with 1/3 cup Parmesan cheese., Bake, uncovered, at 400° for 20 minutes. Fold whipped cream into mayonnaise; spread over top. Sprinkle with remaining Parmesan cheese. Broil 4-6 in. from the heat for about 2 minutes or until golden brown.
Nutrition Facts : Calories 356 calories, Fat 29g fat (9g saturated fat), Cholesterol 70mg cholesterol, Sodium 634mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 18g protein.
FLAVORFUL CHICKEN FAJITAS
This chicken fajitas recipe is definitely on my weeknight dinner rotation. The marinated chicken in these popular wraps is mouthwatering. The fajitas go together in a snap and always get raves! -Julie Sterchi, Campbellsville, Kentucky
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken. Turn to coat; cover. Refrigerate for 1-4 hours. , In a large cast-iron or other heavy skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm. , Drain chicken, discarding marinade. In the same skillet, cook chicken over medium-high heat until no longer pink, 5-6 minutes. Return pepper mixture to pan; heat through. , Spoon filling down the center of tortillas; fold in half. Serve with toppings as desired.
Nutrition Facts : Calories 369 calories, Fat 15g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 689mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 1g fiber), Protein 28g protein. Diabetic Exchanges
CHICKEN FAJITAS
Make and share this Chicken Fajitas recipe from Food.com.
Provided by gailanng
Categories One Dish Meal
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Marinate the chicken in the oil, lime juice, chili powder, cumin, oregano, garlic, salt and pepper for 30 minutes.
- Grill the chicken over medium-high heat until cooked, about 2-3 minutes per side. (This may, also, be pan grilled; cook through.).
- Heat the oil in a pan. Saute the onions until tender, about 3-5 minutes. Add the peppers; saute until the peppers are tender, about 3-5 minutes. Season with salt and pepper.
- Remove from heat and mix in the cilantro. Top warmed tortilla with chicken, pepper & onion mixture and any topping desired.
Nutrition Facts : Calories 633.5, Fat 24.1, SaturatedFat 4.4, Cholesterol 72.6, Sodium 883.3, Carbohydrate 68.3, Fiber 6.4, Sugar 6.8, Protein 35.1
CHICKEN FAJITAS
Make and share this Chicken Fajitas recipe from Food.com.
Provided by MizzNezz
Categories Chicken Breast
Time 28m
Yield 12 fajitas
Number Of Ingredients 10
Steps:
- In small bowl, mix mix first 4 ingredients.
- Add chicken and marinate for 15 minutes.
- In skillet, cook onion and chicken with marinade for 3 minutes.
- Add peppers, saute for 3 minutes.
- Stir in salsa.
- Divide among tortillas.
- Top with cheese.
- Roll up and serve.
Nutrition Facts : Calories 329.9, Fat 14.3, SaturatedFat 6.1, Cholesterol 50.7, Sodium 451.1, Carbohydrate 30.2, Fiber 2.3, Sugar 1.2, Protein 19.5
AIR-FRYER CHICKEN FAJITAS
Do you have fajitas only if you go to a Mexican restaurant? Then this air-fryer chicken fajitas recipe is just what you need. It's simple to put together, and by cooking the fajitas in an air fryer, you avoid a lot of the mess. -Ashley Lecker, Green Bay, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings
Number Of Ingredients 16
Steps:
- In a bowl or shallow dish, combine oil, 2 tablespoons lime juice, zest, chili powder, 1/2 teaspoon garlic powder, onion powder, cumin, cayenne pepper and pepper. Add chicken and turn to coat. Refrigerate at least 2 hours. , Preheat air fryer to 400°. Drain chicken, discarding marinade. Season chicken with salt. In batches, arrange chicken in a single layer on greased tray in air-fryer basket; cook, stirring occasionally, until no longer pink, 6-8 minutes. Remove chicken; set aside., In a large bowl, toss peppers, onions, remaining 1 tablespoon lime juice and remaining 1/4 teaspoon garlic powder; add to air fryer. Cook, stirring occasionally, until tender, 4-5 minutes. Return chicken to air fryer; heat through. Serve with tortillas and lime wedges. If desired, top with sour cream and cilantro.
Nutrition Facts : Calories 278 calories, Fat 8g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 236mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 4g fiber), Protein 26g protein. Diabetic Exchanges
EASY CHICKEN FAJITAS
Need a simple, vibrant midweek meal the family will love? Put together these easy chicken fajitas and people can create their own masterpieces at the table
Provided by Member recipe by Steven Morris
Categories Dinner, Main course, Supper
Time 25m
Number Of Ingredients 14
Steps:
- Heat oven to 200C/180C fan/gas 6 and wrap 6 medium tortillas in foil.
- Mix 1 heaped tbsp smoked paprika, 1 tbsp ground coriander, a pinch of ground cumin, 2 crushed garlic cloves, 4 tbsp olive oil, the juice of 1 lime and 4-5 drops Tabasco together in a bowl with a big pinch each of salt and pepper.
- Stir 2 finely sliced chicken breasts, 1 finely sliced red onion, 1 sliced red pepper and 1 finely sliced red chilli, if using, into the marinade.
- Heat a griddle pan until smoking hot and add the chicken and marinade to the pan.
- Keep everything moving over a high heat for about 5 mins using tongs until you get a nice charred effect. If your griddle pan is small you may need to do this in two batches.
- To check the chicken is cooked, find the thickest part and tear in half - if any part is still raw cook until done.
- Put the tortillas in the oven to heat up and serve with the cooked chicken, a bag of mixed salad and one 230g tub of fresh salsa.
Nutrition Facts : Calories 723 calories, Fat 26 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 12 grams sugar, Fiber 11 grams fiber, Protein 39 grams protein, Sodium 2.48 milligram of sodium
PORTABELLA AND ASPARAGUS FAJITAS
Make and share this Portabella and Asparagus Fajitas recipe from Food.com.
Provided by drhousespcatcher
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- For fajitas: Marinate portabellos and asparagus in the dressing for 30 minutes.
- Grill or roast or broil mushrooms and asparagus until done.
- Slice mushrooms.
- Serve with tortillas, guacamole, salsa, sour cream and whatever else you like.
Nutrition Facts : Calories 82.6, Fat 1.2, SaturatedFat 0.2, Sodium 516.4, Carbohydrate 15.1, Fiber 5.8, Sugar 7.2, Protein 8
CHICKEN FAJITAS
I got this recipe from a friend of mine who is Mexican, I just added the fajita mix to give it extra flavor.
Provided by Crista
Categories Chicken Breast
Time 18m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Put oil in pan on med high.
- Stir together sofrito, garlic, and onions until red.
- As the mixture is cooking, cut peppers and place in pan.
- I usually wait till peppers are all in there and cooking, then I cut up the chicken.
- As all are done cooking, throw in the fajita mix.
- Simmer for about 10 minutes to make sure everything is coated and heated.
Nutrition Facts : Calories 63.8, Fat 0.8, SaturatedFat 0.2, Cholesterol 21.9, Sodium 27.6, Carbohydrate 4.8, Fiber 1.1, Sugar 1.6, Protein 9.5
AIR FRYER CHICKEN FAJITAS
Chicken fajitas in the air fryer doesn't get any easier than this. The chicken stays nice and moist while the vegetables have a nice crisp to them. Add 2 minutes of cook time if you prefer softer veggies. I like to toast my tortillas in the air fryer as well but it is not necessary. Serve with toppings of your choice such as salsa, sliced avocado, and cheese.
Provided by Soup Loving Nicole
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 8
Number Of Ingredients 8
Steps:
- Place bell pepper strips and onion petals in a large bowl. Drizzle 2 teaspoons of olive oil over the top and season with salt and pepper. Stir until evenly combined.
- Place chicken strips in a separate bowl and sprinkle with fajita seasoning. Drizzle with remaining 1 teaspoon olive oil and mix until evenly combined with your hands.
- Preheat an air fryer to to 350 degrees F (175 degrees C). Add chicken to the basket and cook for 12 minutes, shaking halfway through cook time. Transfer to a plate to let rest while you cook the vegetables.
- Add vegetable mixture to the basket of the air fryer and cook for 14 minutes, shaking halfway through cook time.
- Divide chicken and vegetable mixture among tortillas.
Nutrition Facts : Calories 184 calories, Carbohydrate 17.2 g, Cholesterol 34.6 mg, Fat 5.7 g, Fiber 1.7 g, Protein 15.3 g, SaturatedFat 1.2 g, Sodium 231.7 mg, Sugar 2.3 g
ASPARAGUS & CHICKEN ENCHILADAS RECIPE - (4.3/5)
Provided by DeliciouslyDished
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 425 degrees F. Spray two (9x9) glass dishes (or one large 9x13 glass dish) with nonstick spray. 2. In medium saucepan, melt butter over medium heat. Whisk in flour and cook, stirring 1 minute. Gradually add broth and cook, whisking, until thick (5 minutes). Remove from heat. Whisk in sour cream and taco sauce and set aside. 3. Lay out tortilla onto working surface. Place 2 Tablespoons of Jack cheese, 1/4 cup chicken, onions and asparagus down the center of the tortilla. Spoon 3 Tablespoons of sauce on top of the mixture. Roll and place seam down. Place 6 enchiladas in each dish. Sprinkle with Jack cheese, sauce and Parmesan. 4. Bake 25 minutes, or until light golden color and bubbly. Tips: *If you like spicy, add red pepper flakes or a couple of dashes of tabasco to the sauce. *Don't pre-cook your asparagus too long... they should still be firm and crisp.
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