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
SHEET PAN CHICKEN FAJITAS
These protein-packed fajitas cleverly use a foil-lined baking sheet and broiler to make a quick and healthy weeknight meal with easy clean up.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the broiler to high. Line a rimmed baking sheet with foil.
- Combine the chili powder, 2 teaspoons salt and 1 teaspoon pepper in a small bowl. Put the peppers and onions on the prepared baking sheet, drizzle with 1 tablespoon of the oil and season with half the chili powder mixture. Broil until softened and starting to char, about 10 minutes.
- Meanwhile, cut the chicken into 1/4-inch-thick slices and toss in a large bowl with the remaining chile powder mixture and 1 tablespoon oil.
- After the peppers are softened and starting to char, about 10 minutes, scatter the chicken on top of the peppers and onions and return the baking sheet to the broiler until the chicken is cooked through and starting to brown, about 5 minutes more. Drizzle with the lime juice.
- Serve with the warmed tortillas, Monterey Jack cheese, guacamole, hot sauce, salsa, sour cream and lime wedges.
Nutrition Facts : Calories 470, Fat 17 grams, SaturatedFat 3 grams, Cholesterol 125 milligrams, Sodium 1100 milligrams, Carbohydrate 34 grams, Fiber 4 grams, Protein 44 grams, Sugar 6 grams
QUICK AND EASY BAKED CHICKEN FAJITAS
I've been making chicken fajitas on the stove with packaged taco seasoning for years but always had so much clean up afterwards. This was not only better tasting, but also easier to clean up and way more satisfying! Serve with warm tortillas, sour cream, and shredded cheese. Taco sauce optional.
Provided by Nancy Ball
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Drizzle 2 tablespoons olive oil over the bottom of a 10x14 glass dish. Add chicken strips.
- Combine remaining 2 tablespoons olive oil, garlic granules, chili powder, oregano, and cumin in a small bowl. Rub mixture over the chicken. Add tomatoes, onion, green bell pepper, red bell pepper, and green chiles. Mix thoroughly. Sprinkle with seasoned salt.
- Bake in the preheated oven, uncovered, until chicken is no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 430.3 calories, Carbohydrate 12.1 g, Cholesterol 129 mg, Fat 19.3 g, Fiber 3.3 g, Protein 49.3 g, SaturatedFat 3.5 g, Sodium 561.8 mg, Sugar 6.5 g
EASY CHICKEN FAJITAS
Delicious and easy chicken fajitas. Serve with preferred toppings such as black beans, cheese, guacamole, sour cream, rice, salsa, etc.
Provided by Suzie Clymer
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Heat 1 tablespoon oil in a skillet over medium heat; stir in onion and bell pepper. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Remove vegetables to a plate.
- Add chicken to the skillet, adding more oil if needed. Saute until chicken is no longer pink and the juices run clear, about 5 minutes. Add water and taco seasoning; stir until seasoning dissolves. Simmer until sauce begins to thicken and stick to chicken, and chicken is fully cooked, 3 to 5 minutes.
- Serve chicken and vegetables on tortillas.
Nutrition Facts : Calories 339.7 calories, Carbohydrate 43 g, Cholesterol 32.3 mg, Fat 9.9 g, Fiber 3.5 g, Protein 18 g, SaturatedFat 2.2 g, Sodium 767 mg, Sugar 5.6 g
EASY CHICKEN FAJITAS
A simple fajita made with tender chicken, colorful peppers, onion, spices and zesty Ro*Tel tomatoes for a quick weeknight meal
Provided by ROTEL
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Spray large skillet with cooking spray; heat over medium-high heat. Add bell peppers and onion; cook 7 minutes or until tender, stirring occasionally. Remove from skillet; set aside.
- Add chicken to skillet. Sprinkle with chili powder and cumin. Cook 4 minutes or until no longer pink, stirring occasionally.
- Return peppers and onion to skillet; add drained tomatoes. Cook 2 minutes more or until hot. Divide chicken mixture evenly between tortillas.
Nutrition Facts : Calories 373.8, Fat 8, SaturatedFat 1.9, Cholesterol 72.6, Sodium 531.3, Carbohydrate 43.9, Fiber 5.4, Sugar 7.3, Protein 31.1
EASY CHICKEN FAJITAS
Here's a simple recipe for a colorful wrapped sandwich that everybody enjoys. The chicken cooks up nice and tender, and the onion, tomato, cilantro and Italian dressing add a pleasant blend of flavors.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 fajitas.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the first five ingredients; set aside. Place the chicken in a large resealable plastic bag; add salad dressing. Seal bag and turn to coat; refrigerate for 15 minutes. Drain and discard marinade., In a large skillet, saute onion in oil for 3 minutes or until crisp-tender; remove and set aside. In the same skillet, saute chicken until no longer pink. Return onion to the pan; cook and stir until onion is tender. , Spoon chicken mixture onto tortillas. Top with the tomato mixture, cheese, lettuce and sour cream; fold in sides.
Nutrition Facts : Calories 173 calories, Fat 12g fat (2g saturated fat), Cholesterol 31mg cholesterol, Sodium 169mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 12g protein.
ONE-PAN CHICKEN FAJITA RECIPE BY TASTY
Here's what you need: green bell pepper, red bell pepper, onion, olive oil, salt, pepper, chicken breast, parchment paper, chilli powder, garlic powder, cumin, paprika, salt, ground black pepper
Provided by Tiffany Lo
Categories Dinner
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F (200°C).
- Place bell peppers and onions into mixing bowl and thoroughly coat with olive oil, salt, and pepper.
- Tear off a sheet of parchment paper, large enough to fold into a packet.
- Place bell peppers and chicken breast on top of parchment paper. Season with the fajita seasoning.
- Fold the edges of the parchment paper widthwise 2-3 times then twist the ends until fully closed.
- Bake for 20-25 minutes or until internal temperature reaches 165°F (74°C).
- Enjoy!
Nutrition Facts : Calories 135 calories, Carbohydrate 3 grams, Fat 8 grams, Fiber 0 grams, Protein 12 grams, Sugar 0 grams
TASTY CHICKEN FAJITAS
Fajitas are great for those evenings when you want to serve something fun and tasty, yet keep cooking to a minimum.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine lime juice, garlic, chili powder and cumin. Add chicken; stir. Marinate for 15 minutes. In a nonstick skillet, cook onion, chicken and marinade for 3 minutes or until chicken is no longer pink. Add peppers; saute for 3 to 5 minutes or until crisp-tender. Stir in salsa. Divide mixture among tortillas; top with cheese. Roll up and serve.
Nutrition Facts : Calories 450 calories, Fat 13g fat (5g saturated fat), Cholesterol 44mg cholesterol, Sodium 799mg sodium, Carbohydrate 58g carbohydrate (4g sugars, Fiber 2g fiber), Protein 26g protein.
QUICK AND EASY CHICKEN FAJITAS
This is a recipe I recently adapted from Cooking Light - I was a little iffy at first about it b/c it didn't have any Mexican spices, but it ended up being really, really good. We used a Frontera (Rick Bayless's brand) salsa, and it worked really well with this. This is a super easy recipe and while you do have to wait for the marinade to marinate, the hands on time is pretty low.
Provided by larchie
Categories Chicken Breast
Time 2h
Yield 2-3 serving(s)
Number Of Ingredients 17
Steps:
- Combine the first six ingredients, stirring well. Place chicken in a zip lock bag, and pour about half of the beer mixture to bag; seal and toss around. Place onion, bell peppers, and other half of beer mixture in another zip lock bag; seal and toss.
- Marinate chicken in refrigerator for at least one hour; marinate veggies at room temperature for at least one hour.
- Add 1 tbsp of canola oil to grill pan, and heat over medium high heat. Remove onion and bell peppers from marinade, and add to pan. Add red pepper and salt to taste. Cook for 6 minutes, or until beginning to get tender; turn after three minutes. Add chicken to pan; cook 2 minutes each side or until done.
- Warm tortillas if desired, and divide onion and chicken mixture evenly between tortillas. Add jalapeno, cilantro, and salsa as desired, and serve.
Nutrition Facts : Calories 922.9, Fat 42.5, SaturatedFat 8.9, Cholesterol 145.3, Sodium 2106.8, Carbohydrate 69.2, Fiber 7.4, Sugar 10.2, Protein 59.4
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- In a resealable plastic bag, combine the chile powder with the salt, cumin, onion powder, garlic powder, cornstarch, water and 2 tablespoons of the oil. Add the chicken, bell pepper and onion, seal and knead gently to coat. Refrigerate for 15 minutes.
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- Transfer the chicken and vegetables to a large bowl and serve with the warmed tortillas, lettuce, cheese, salsa, sour cream and lime wedges.
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