CHICKEN FAJITAS WITH GRILLED PEPPERS AND ONIONS
These are delicious fajitas that are cooked on the grill rather than on the stove top which we enjoyed. This recipe is very easy to change the amount of servings. Recipe source: Bon Appetit (July 2005)
Provided by ellie_
Categories Chicken Breast
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Prepare barbecue.
- Puree first 5 ingredients (cilantro - chili powder) in blender (or food processor).
- Place chicken in a glass baking dish and pour 1/3 of marinade over chicken, turning to coat all sides.
- Arrange vegetables (chilies - onions) on a rimmed grilling pan or baking pan, pour 1/3 of marinade over vegetables. Season chicken and vegetables with salt and pepper if desired.
- Grill chicken until cooked through (7 -10 minutes per side, depending on thickness of chicken). Grill vegetables until tender, turning often (about 15 minutes). Grill tortillas until charred (1 minute per side).
- Transfer chicken to work surface and slice cross wise into strips.
- Fill tortillas with chicken and vegetables and drizzle with remaining marinade.
- Serve with your favorite salsa and toppings.
Nutrition Facts : Calories 1641.7, Fat 80.9, SaturatedFat 16.3, Cholesterol 286, Sodium 1338.4, Carbohydrate 106.9, Fiber 9.1, Sugar 10.8, Protein 118.4
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 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
GRILLED CHICKEN FAJITAS
Mouthwatering grilled chicken fajitas with a little zing. Serve on a bed of mixed lettuces with guacamole, salsa, and sour cream, if desired.
Provided by mikeandmelody
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 5
Number Of Ingredients 7
Steps:
- Whisk lime juice, olive oil, and fajita seasoning together in a bowl and pour into a resealable plastic bag. Add chicken breasts, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 30 minutes.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Cut bell peppers in half and discard the inner membranes and seeds.
- Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
- Place chicken and peppers (cut-sides down) on the preheated grill. Cook, turning occasionally, until chicken is no longer pink in the center and the juices run clear, and peppers have nice grill marks on them, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Cut peppers and chicken into strips and serve on tortillas.
Nutrition Facts : Calories 402.2 calories, Carbohydrate 46.1 g, Cholesterol 51.7 mg, Fat 12.9 g, Fiber 4.7 g, Protein 25.7 g, SaturatedFat 2.6 g, Sodium 624.8 mg, Sugar 6.2 g
GRILLED CHICKEN FAJITAS WITH PEPPERS AND ONIONS RECIPE - (4.5/5)
Provided by mytastytreasures
Number Of Ingredients 23
Steps:
- To prepare marinade, combine 10 first ingredients in a large bowl and set aside. To prepare fajitas, combine 1 1/2 cups marinade and chicken in a large resealable zip top plastic bag. Combine vegetables and remaininig marinade in another large zip top bag, and seal. Marinate both in the refrigerator at least 4 hours, or overnight. Tur occasionally. Prepare grill. Remove chicken from bag; discard marinade. Remove vegetables from bag; reserve marinade. Place reserved marinade in a small saucepan and set aside. Place chicken and vegetables on grill rack coated with cooking spray; cook 8 minutes on each side until desired doneness. Wrap tortillas tightly in foil. Place tortilla packet on grill rack the last 2 minutes of cooking time. Bring reserved marinade to boil.Cut chicken diagonally into thin slices. Place chicen and vegetables on serving platter. Drizzle with the reserved marinade. Arrange chicken, peppers, and onions in a tortilla, Top with soour cream, salsa, and cilantro if you wish. Fold sides oftortilla over filling. Garnish with cilantro sprigs if desired.
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
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GRILLED CHICKEN-FINGER FAJITAS WITH PEPPERS AND ONIONS
From bhg.com
4.2/5 (19)Total Time 35 minsServings 4Calories 785 per serving
- In a large bowl combine the chicken tenderloins, fajita seasoning, olive oil, lime juice, and hot sauce; toss until well coated. Set aside.
- Brush the poblano, red sweet pepper, and onion pieces with oil; season with salt. For charcoal or gas grill, grill the vegetables on the rack of a covered grill directly over medium heat for 8 to 10 minutes or until vegetables are tender and slightly charred, turning occasionally. Remove from grill.
- Add chicken to the grill. Cover and grill for 4 to 5 minutes or until no longer pink, turning once. Transfer to a serving platter.
CHICKEN FAJITAS
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.
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