EASY CHICKEN AND BELL PEPPER FAJITAS
Simple, healthy dinner that's sure to please everyone's taste buds. A favorite at our Mexican nights in college! Serve on tortillas with desired garnishes (cheese, sour cream, salsa, lettuce, tomato, guacamole).
Provided by LLIGETT
Categories World Cuisine Recipes Latin American Mexican
Time 27m
Yield 4
Number Of Ingredients 9
Steps:
- Mix garlic powder, chili powder, paprika, and basil in a large bowl. Add chicken strips; stir to coat with garlic powder mixture.
- Heat oil in a large skillet over medium heat. Add chicken, onion, green bell pepper, and red bell pepper; cook and stir until chicken is no longer pink and vegetables are tender, 7 to 10 minutes.
Nutrition Facts : Calories 172.6 calories, Carbohydrate 7.4 g, Cholesterol 40.4 mg, Fat 8.9 g, Fiber 2 g, Protein 15.9 g, SaturatedFat 1.6 g, Sodium 48.6 mg, Sugar 3.3 g
CHICKEN PEPPER FAJITAS
"This spicy entree is fun to serve sizzling at the table, just like they do in restaurants," relates Lucinda Price. The Tracy, California cook fills her light fajitas with green and red peppers, onions and chicken that's quickly marinated for a flavor boost.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the first six ingredients; set aside 2 tablespoons. Pour remaining marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 30 minutes, turning occasionally., Drain and discard marinade. In a large skillet coated with cooking spray, saute onion and peppers until crisp-tender; remove and set aside. Add chicken and reserved marinade to skillet; cook for 3-5 minutes or until no longer pink. Return vegetables to pan; heat through. Serve on tortillas.
Nutrition Facts : Calories 199 calories, Fat 2g fat (0 saturated fat), Cholesterol 44mg cholesterol, Sodium 96mg sodium, Carbohydrate 23g carbohydrate (0 sugars, Fiber 3g fiber), Protein 22g protein. Diabetic Exchanges
CILANTRO-LIME CHICKEN FAJITAS WITH GRILLED ONIONS
Categories Chicken Herb Onion Pepper Poultry Kid-Friendly Quick & Easy Backyard BBQ Lime Bell Pepper Summer Grill/Barbecue Tortillas Bon Appétit Small Plates
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Optional toppings: purchased salsas, guacamole, sour cream, chopped fresh cilantro, sliced green onions, and chopped serrano chiles Prepare barbecue (medium heat). Puree first 5 ingredients in processor. Season marinade with salt and pepper.
- Place chicken in 13x9x2-inch glass baking dish. Pour 1/3 cup marinade over; turn to coat. Arrange poblanos, bell peppers, and onions on large rimmed baking sheet. Pour 1/2 cup marinade over; turn to coat. Sprinkle chicken and vegetables with salt and pepper. Reserve remaining marinade.
- Grill chicken until cooked through, about 7 minutes per side. Grill vegetables until tender, turning frequently, about 15 minutes for onions and 12 minutes for poblanos and bell peppers. Grill tortillas until charred, about 1 minute per side.
- Transfer chicken to work surface; slice crosswise into strips. Fill tortillas with chicken and vegetables; drizzle with reserved marinade. Serve with toppings.
GARLIC ONION CHICKEN FAJITAS WITH LIME
The aroma of the lime is so good, and when you cook it it fills the kitchen and people come-a-running. I accompany this with southwest-style rice.
Provided by Melissa mieske
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 8
Number Of Ingredients 13
Steps:
- Whisk orange juice, lime juice, olive oil, garlic, dried onion, oregano, cilantro, salt, and black pepper together in a bowl until marinade is smooth. Measure out 1/4 cup of the marinade and set aside. Pour remaining marinade into a resealable plastic bag, place chicken in the bag, squeeze out excess air, and seal the bag. Marinate chicken in the refrigerator for at least 30 minutes.
- Remove chicken from marinade and shake off excess; discard remaining marinade.
- Cook and stir chicken in a large skillet over medium-high heat until lightly browned and cooked through, 3 to 7 minutes. Transfer chicken to a plate. Cook and stir pepper and onion in the same skillet with reserved 1/4 cup of marinade until vegetables are tender and liquid is reduced, about 5 minutes. Return chicken to skillet; cook and stir until heated through, 2 to 3 minutes.
- Spoon chicken mixture into tortillas.
Nutrition Facts : Calories 308.5 calories, Carbohydrate 31.7 g, Cholesterol 49.4 mg, Fat 8.7 g, Fiber 2.4 g, Protein 24.6 g, SaturatedFat 1.8 g, Sodium 545.8 mg, Sugar 2.8 g
CHICKEN AND BELL PEPPER FAJITAS
Steps:
- Using meat mallet, lightly pound chicken between sheets of waxed paper to thickness of 1/2 inch. Mix 2 tablespoons oil, lime juice, garlic, salt and pepper in large glass baking dish. Add chicken and turn to coat. Cover and refrigerate at least 30 minutes or up to 1 hour.
- Preheat oven to 350°F. Wrap tortillas in foil. Heat in oven until warmed through, about 10 minutes. Turn oven off. Leave tortillas in oven.
- Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add onion and sauté 3 minutes. Add bell peppers and sauté until vegetables are tender-crisp, about 4 minutes. Season with salt and pepper. Transfer vegetables to large bowl and tent with foil to keep warm. Do not clean skillet.
- Heat 1 tablespoons oil in same skillet over medium-high heat. Remove chicken from marinade; discard marinade. Add chicken to skillet and sauté until cooked through, about 3 minutes per side. Season with salt and pepper. Cut chicken into 1-inch-wide strips. Combine with vegetables. Divide vegetable and chicken mixture among plates. Serve passing tortillas, Chipotle Pico de Gallo and sour cream separately.
TEX-MEX CHICKEN FAJITAS WITH PEPPERS AND ONIONS
An easy Tex-Mex flavored rub seasons chicken before grilling. Charred peppers and onions accompany the chicken in these delicious fajitas.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- For the Tex-Mex chili rub: Mix together the paprika, brown sugar, chili powder, cumin, chipotle chile powder, garlic powder and 1 teaspoon salt in a small bowl. Toss the chicken in a container with the olive oil and lime juice, then rub with the spice mixture. Refrigerate, covered, for at least 30 minutes and up to 2 hours before cooking.
- For the peppers and onions: Heat a cast-iron pan over medium-high heat until hot. Toss the peppers and onions in a bowl with the olive oil, lime juice and 1 teaspoon salt. Add the pepper-onion mixture to the hot pan and cook, stirring occasionally, until the vegetables are tender and the edges are charred, 8 to 10 minutes. Set aside.
- Prepare a grill for medium-high heat and brush the grill grates with oil.
- Grill the chicken breasts until marked and cooked through, 5 to 6 minutes per side. Transfer to a cutting board and thinly slice.
- Serve with the warm tortillas and toppings.
CHICKEN FAJITAS WITH LIME, GARLIC AND BELL PEPPERS
WW friendly. A family favorite especially when atoning for excesses. This is so tasty, yet so healthy, even when each adult eats two large burritos. I adapted this from a recipe on a plastic produce bag at a Mars Supermarket.
Provided by KateL
Categories One Dish Meal
Time 1h
Yield 8 burritos, 2-4 serving(s)
Number Of Ingredients 13
Steps:
- MARINATE CHICKEN FOR 30 MINUTES.
- Mix lime juice and minced garlic in 2-quart Ziploc bag.
- Add chicken strips to marinade bag. Marinate for 30 minutes in refrigerator, turning periodically to distribute marinade.
- STIRFRY.
- Heat olive oil in heavy frying pan over medium-high heat.
- Pour in chicken and marinade sauce. Stirfry for 5-7 minutes.
- Remove chicken to plate and keep warm.
- Drain excess liquid from skillet, if necessary.
- Add bell pepper strips and remaining garlic to frying pan and stirfry for 5 minutes or until peppers are tender.
- Sprinkle bell pepper and garlic with cumin, salt and ground red pepper.
- Add chicken back to frying pan and stirfry 1-2 minutes.
- ASSEMBLE BURRITOS.
- Spread 1 teaspoon sour cream (optional) on one side of each tortilla. Spoon stirfry mixture evenly over sour cream.
- Fold bottom of tortilla and roll up sides.
- Serve with salsa, if desired.
- Serves 2 hearty appetites, or 4 dainty portions.
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LIME-PEPPER CHICKEN FAJITAS RECIPE - FOOD & WINE
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- In a small bowl, whisk together 3 tablespoons of vegetable oil with the garlic, lime zest, fresh lime juice, black pepper, salt, chile powder, ground cumin, paprika and sugar. Set aside.
- Heat a large skillet over medium-high heat. Add the oil and then stir in the chicken. Cook for 2 minutes or until the chicken is lightly browned. Stir in the onion and bell pepper and cook with the chicken for 3 to 5 minutes or until the vegetables are tender.
- Stir in the spice mixture and cook for another 2 minutes or until everything is well combined and heated through. Season with salt and pepper to taste. Serve with tortillas and optional toppings.
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- In a small bowl, whisk together 3 tablespoons of vegetable oil with the garlic, salt, chile powder, ground cumin, paprika, sugar and fresh lime juice. Set aside.
- Heat a large skillet over medium-high heat. Add the oil and then stir in the chicken. Cook for 2 minutes or until the chicken is lightly browned. Stir in the onion and bell pepper and cook with the chicken for 3 to 5 minutes or until the vegetables are tender.
- Stir in the spice mixture and cook for another 2 minutes or until everything is well combined and heated through. Season with salt and pepper to taste. Serve with tortillas and optional toppings.
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