FANTASTIC CHICKEN FAJITAS
Fajitas are my favorite dish when I'm at a Mexican restaurant, so I decided to try making them at home. They turned out so well that I served them the next time my husband's parents came to visit. Everyone said they were delicious!
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 5 servings.
Number Of Ingredients 11
Steps:
- In a large resealable plastic bag, combine 4 tablespoons oil, Worcestershire sauce, soy sauce, lemon juice, vinegar, salt and pepper. Add chicken; seal bag and turn to coat. Refrigerate for at least 30 minutes. , Drain and discard marinade. In a large skillet, saute chicken in remaining oil for 8 minutes or until no longer pink. Serve in tortillas with cheese and guacamole.
Nutrition Facts :
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 AND STEAK FAJITAS
Provided by Giada De Laurentiis
Categories main-dish
Time 5h10m
Yield 4 to 6 servings
Number Of Ingredients 24
Steps:
- In a small bowl, combine the orange juice, olive oil, lime juice, lime zest, agave nectar (or brown sugar, if using), garlic, oregano, chili powder, and 1/2 teaspoon salt. Pour the mixture into a 1-gallon-size resealable bag. Add the chicken breasts, chicken thighs and steak and refrigerate for 4 hours, turning the meat occasionally. Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Remove the meat from the bag and season with salt. Reserve the marinade.
- Grill the chicken breasts for 6 to 8 minutes on each side and the chicken thighs for 8 to 10 minutes on each side or until cooked through. Grill the steak for 5 to 6 minutes each side for medium-well. Allow the meat to rest for 10 minutes before slicing.
- Meanwhile, put the marinade in a small saucepan and bring to a boil over medium-high heat (in order to kill any bacteria). Boil for 5 minutes until slightly thickened. Slice the meat into 1/4-inch thick pieces and put into serving bowls. Pour the cooked marinade over the meat and toss until coated. Serve the meat in warm tortillas.
- In a small bowl, combine the orange juice, olive oil, lime juice, lime zest, agave nectar (or brown sugar, if using), garlic, oregano, chili powder, and 1/2 teaspoon salt. Pour the mixture into a 1-gallon-size resealable bag. Add the chicken breasts, chicken thighs and steak and refrigerate for 4 hours, turning the meat occasionally. Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Remove the meat from the bag and season with salt. Reserve the marinade.
- Grill the chicken breasts for 6 to 8 minutes on each side and the chicken thighs for 8 to 10 minutes on each side or until cooked through. Grill the steak for 5 to 6 minutes each side for medium-well. Allow the meat to rest for 10 minutes before slicing.
- Meanwhile, put the marinade in a small saucepan and bring to a boil over medium-high heat (in order to kill any bacteria). Boil for 5 minutes until slightly thickened. Slice the meat into 1/4-inch thick pieces and put into serving bowls. Pour the cooked marinade over the meat and toss until coated. Serve the meat in warm tortillas.
QUICK CHICKEN FAJITAS
Provided by Anastasia St. Amand
Categories Chicken Pepper Sauté Dinner Lunch Summer Bon Appétit California Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 15
Steps:
- Heat oil in heavy large skillet over medium-high heat. Add onion and bell pepper and sauté until almost tender, about 10 minutes. Add cumin, paprika, cayenne, garlic powder, oregano and thyme and continue cooking 1 minute. Mix in broth and bring to boil. Add chicken and stir until cooked through, about 5 minutes. Spoon chicken mixture into tortillas. Top with tomato and avocado. Roll up. Serve, passing salsa separately.
FAST CHICKEN FAJITAS
Travel south of the border in less than a half hour with this at-home Mexican supper.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 25m
Number Of Ingredients 11
Steps:
- Heat broiler, with rack set 4 inches from heat. Arrange chicken on a rimmed baking sheet lined with aluminum foil; rub with 1 tablespoon oil. Sprinkle with chili powder, and season with salt and pepper. Broil, without turning, until chicken is opaque throughout, 5 to 7 minutes. Remove from oven; set aside.
- On another rimmed baking sheet lined with foil, toss peppers, onion, garlic, and remaining tablespoon oil; season with salt and pepper. Broil, tossing occasionally, until vegetables are crisp-tender and slightly charred, 6 to 8 minutes.
- Meanwhile, thinly slice chicken crosswise. Stack and wrap tortillas in a damp paper towel; microwave on high until warm, about 1 minute. Transfer chicken and pepper mixture to a platter, and serve with tortillas, cilantro, sour cream, and lime wedges.
Nutrition Facts : Calories 536 g, Fat 18 g, Fiber 4 g, Protein 48 g
GREAT CHICKEN FAJITAS
I LOVE Cooks Illustrated and I buy the magazine often. This is my favorite Chicken Fajita recipe. The only change I made was doubling the marinade so I can have extra juices for the chicken and veggies to soak in after they're cooked- it makes them even juicier! Hope you like it as much as I do. I also cheat by using a George Foreman Grill, where they suggest grilling it over charcoal.
Provided by codeblusqrl
Categories Chicken Breast
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a medium bowl, whisk lime juice, 8 tbs of oil, garlic, worcestershire, brown sugar, jalapeño, cilantro, 2 tsp salt and 1 1/2 tsp pepper. Remove 1/2 c of marinade and set aside.
- Add another tsp of salt to marinade. Add the whole chicken breasts in marinade, cover and refrigerate for 15 minutes.
- Slice onions into onion rounds and red and yellow peppers into strips. Brush both sides of onion rounds and peppers with oil and season with salt and black pepper. Set aside.
- Heat up grill. (I put a layer of plastic wrap on top and below the chicken breasts and pound them a little before cooking so they cook more evenly) Cook whole chicken breasts until cooked through. (when meat thermometer reads 175-It will continue to cook when off of heat) Remove and put on plate with a tent of foil to keep warm.
- Grill vegetables until done and put in bowl.
- Cut up chicken breasts into strips and add to bowl of vegetables. Add the reserved marinade and toss the chicken and veggies until nice and covered. Serve.
Nutrition Facts : Calories 478.2, Fat 36.4, SaturatedFat 5.2, Cholesterol 56.6, Sodium 193.8, Carbohydrate 19.3, Fiber 2.4, Sugar 8.5, Protein 20.6
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CHICKEN FAJITAS - ONCE UPON A CHEF
From onceuponachef.com
Cuisine Mexican, Tex-MexTotal Time 35 minsCategory DinnerCalories 243 per serving
- (Skip this step if using chicken tenderloins.) One at a time, place the chicken breasts in a sealable plastic bag and, using a meat mallet, pound to an even 1/2-inch thickness.
- Open a 1 gallon zip-lock bag and place in a medium bowl. Add the oil, garlic, lime zest, cumin, oregano, ancho chili powder, smoked paprika and salt into the bag. Mash the outside of the bag with your hands to blend the marinade together. Add the tenderloins or pounded chicken breasts and seal shut, releasing any air in the bag. Using your hands, massage the marinade into meat until evenly coated. Place the bag back in the bowl and place in the refrigerator (the bowl protects against leakage); let the chicken marinate at least 8 hours or up to 24 hours.
- While the grill heats, cook the peppers. Heat the oil in a large skillet (preferably not non-stick) over medium-high heat. Add the sliced onions, peppers, salt, and sugar; cook, stirring occasionally, until the vegetables start to brown and a brown film forms around edges of the bottom of the pan, 8 to 10 minutes. Add 1/4 cup of water to the pan; scrape the bottom of the pan with a wooden spoon to release any browned bits. Continue cooking for 3 to 4 minutes, until the water is evaporated and the pan starts to brown again; add 1/4 cup more water and cook a few minutes more, until the vegetables are tender-crisp. Season to taste with more salt and sugar if necessary. Set aside.
BEST EVER CHICKEN FAJITAS RECIPE - LITTLE SPICE JAR
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5/5 (39)Category ChickenServings 6Total Time 2 hrs 30 mins
- MARINADE: combine the ingredients for the marinade along with 1 ½ teaspoons salt and ½ teaspoon black pepper. Use a whisk to combine before adding the jalapeño slices and the chicken breast. Let marinate covered in the refrigerator for 4-6 hours. Remove from the refrigerator and allow the chicken to sit at room temperature for 30 minutes before cooking.
- Set a large cast iron skillet or nonstick skillet over high heat and let heat up for a couple of minutes. Drizzle in a teaspoon of oil and add half the chicken to the pan and cook on each side for about 3-5 minutes or longer depending on the thickness of the chicken. If the pan becomes too hot, reduce the heat to medium-high. Remove the chicken from the panand allow to rest for several minutes. Cooke the remaining chicken the same way. Slice the chicken into thin slices.
- FAJITA VEGGIES: Add another teaspoon of oil to the pan over high heat, add half the onions and bell peppers. Let the veggies begin to sizzle and toss as necessary. You can drizzle in some of that chicken marinade if you want to flavor the veggies but be sure to cook them well. Season with a pinch of salt and pepper. Remove the veggies to a plate and cook the remaining veggies the same way.
- ASSEMBLY: Serve the chicken fajitas in tortillas or on rice bowls topped with your favorite toppings!
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