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
PINEAPPLE CHICKEN FAJITAS
Suggested romance: Serve with sour cream, shredded cheddar cheese, salsa and toasted almonds. Honey and pineapple add a sweet twist to these fajitas that my family loves. I like to serve them with coleslaw and baked or fried potatoes. -Raymonde Bourgeois, Swastika, Ontario
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large nonstick skillet, cook chicken in oil for 4-5 minutes. Add peppers and onion; cook and stir 4-5 minutes longer. , In a small bowl, combine seasoning mix and water; stir in the honey, parsley, garlic powder and salt. Stir into skillet. Add pineapple. Cook and stir for 1-2 minutes or until chicken is no longer pink and vegetables are tender. , Place chicken mixture on one side of each tortilla; fold tortillas over filling.
Nutrition Facts : Calories 402 calories, Fat 8g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 839mg sodium, Carbohydrate 44g carbohydrate (8g sugars, Fiber 7g fiber), Protein 30g protein.
HAWAIIAN CHICKEN FAJITAS
Make and share this Hawaiian Chicken Fajitas recipe from Food.com.
Provided by Diana Adcock
Categories Chicken Breast
Time 8h30m
Yield 8 tortillas, 4 serving(s)
Number Of Ingredients 18
Steps:
- In-between wax paper lightly pound chicken until uniform in thickness.
- In a small saucepan mix together the tamari, unsweetened pineapple juice, sesame oil, brown sugar, red pepper flakes, grated ginger and garlic.
- Bring to a quick boil, reduce heat and simmer for 3 to 5 minutes, or until sugar dissolves.
- Remove from heat and let cool.
- Place chicken in a freezer bag and add marinade.
- Marinate at least 8 hours.
- Prep Grill.
- While grill is heating up whisk together in a medium bowl the wasabi paste, honey, mayo, sour cream, pineapple juice, cilantro, salt and pepper.
- Grill the chicken and pineapple slices until done, about 30 minutes.
- Quickly heat the flour tortillas on the grill.
- To assemble:.
- Slice chicken and pineapple.
- Place a small bed of greens on each tortilla, followed by the chicken and pineapple. Drizzle the wasabi cream evenly over each and chow down!
Nutrition Facts : Calories 1286, Fat 34.7, SaturatedFat 7.8, Cholesterol 80, Sodium 3765.8, Carbohydrate 193.8, Fiber 9.7, Sugar 67.2, Protein 51.6
CHICKEN FAJITAS
Add fun to a kids' party and cut down on prep time with fajitas the little ones can build themselves. Serve with guacamole alongside the chicken and peppers
Provided by Lulu Grimes
Categories Lunch
Time 45m
Number Of Ingredients 13
Steps:
- Slice the chicken breasts in half horizontally, then cut them into thin strips. Put them in a bowl, add the remaining ingredients and rub into the chicken with your hands.
- Heat the oil for the pepper mix in a large frying pan and fry the onion wedges for 6 mins or until softened. Turn the heat up high so the wedges char slightly at the edges, season well and, using a slotted spoon, lift them onto a baking tray and keep warm.
- Add the peppers in batches, cook them the same way, then transfer to the baking tray with the onions. Cook the tomatoes in the same way and add them to the peppers.
- Heat a griddle pan or use the same frying pan and cook the chicken in batches over a high heat - allow them to catch a little on the edges but don't overcook them. Add them to the baking tray to keep warm.
- Heat the tortillas on the griddle, then wrap in foil and keep warm in the oven, or heat in the microwave following pack instructions.
Nutrition Facts : Calories 652 calories, Fat 24 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 10 grams sugar, Fiber 7 grams fiber, Protein 35 grams protein, Sodium 2.3 milligram of sodium
CHICKEN PINEAPPLE FAJITAS
Pineapple brings a sweet and sassy flavor to this chicken fajita dish, we love it, have it a lot in the summer.
Provided by SHERRYLYNN2
Categories World Cuisine Recipes Latin American Mexican
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Wrap the tortillas in aluminum foil and heat in the oven.
- Combine the chicken, bell pepper, jerk seasoning, and pepper in a large bowl, set aside. Heat a large skillet over medium-high heat, and coat with cooking spray. Add the pineapple and cook until brown, about 4 to 6 minutes. Remove the pineapple from the pan and set aside.
- Return the skillet to the stove and heat the vegetable oil. Add the chicken and peppers; cook and stir until the chicken is no longer pink, about 6 minutes. Stir in the cooked pineapple. Serve in the warmed tortillas and garnish with cilantro and a squeeze of lime.
Nutrition Facts : Calories 410.3 calories, Carbohydrate 46.3 g, Cholesterol 65.9 mg, Fat 10 g, Fiber 3.8 g, Protein 32.2 g, SaturatedFat 2.1 g, Sodium 709.3 mg, Sugar 11.7 g
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PINEAPPLE CHICKEN FAJITAS. - HOW SWEET EATS
From howsweeteats.com
5/5 (1)Category Main CourseCuisine AmericanTotal Time 1 hr
- Place the chicken in a baking dish or resealable bag. Place the peppers, onions, pineapple and papaya in another dish or bag.
- In a large bowl, whisk together the pineapple juice, oil, lime juice, sugar, worcestershire sauce, lime juice, cumin, both chili powders, smoked paprika, salt, pepper and garlic cloves. Pour half of the mixture over the chicken and the other half over the peppers/onions, tossing well to coat. Cover both dishes and refrigerate for at least 30 minutes – or even few hours or overnight. Toss the chicken and peppers every so often to coat in the marinade if you can. If not, no biggie!
- When it comes time to cook, you can grill them using this method. Or, to cook indoors, heat a skillet over medium high heat. Add 1/2 or 1/3 of the batch of peppers and fruit to the skillet (I do it in 2-3 batches) and cook until softened and ever charred and caramely. Remove and place them on a place (I cover with foil to keep it warm as I go!) and repeat.
- While the veg/fruit is cooking, heat the broiler in your oven to high. Place the chicken on a baking sheet and stick it directly under the broiler. Broil for 7 to 8 minutes, then flip and broil for 7 to 8 minutes more. Remove the chicken and shred it – I do this easily by using my stand mixer! You can also slice it or shred it with forks, but using the mixer keeps it hot and makes shredding easy, even if it’s one more bowl to wash.
HAWAIIAN CHICKEN SKILLET FAJITAS - AIMEE MARS
From aimeemars.com
4/5 (3)Total Time 25 minsCategory Main CourseCalories 548 per serving
- Marinade: Arrange the Chicken Breast is a shallow dish. Whisk all the ingredients for the marinade together in a small bowl and pour on top of the chicken. Cover and let marinate in the refrigerator for 4 to 6 hours, or a minimum of 30 minutes at room temperature.
- Chicken: Set a large cast-iron skillet or nonstick skillet over high heat and allow the pan to heat for several minutes. Add 1 teaspoon of oil and place the Chicken Breast into the skillet, cooking on each side for 3 to 5 minutes, or longer depending on the thickness of the chicken. Before flipping the meat to the other side to cook pour in the marinade. Remove chicken and set aside to slice once slightly cooled.
- Fruit and Veggies: Scrape the browned bits off the bottom of the pan or clean completely and return to the high heat and add an additional teaspoon of oil. Place the Red Onion, Red Bell Pepper, and sliced Pineapple into the heated skillet and cook for about 3 minutes tossing as necessary. Don't overcook the fruit and veggies to avoid them becoming mushy.
- Tortillas: In a clean nonstick skillet, while the chicken and veggies mixture is cooking heat the Tortillas on each side over high heat.
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- For the marinade, place uncooked chicken in a shallow baking dish. Whisk all the ingredients for the marinade together in a small bowl and pour on top of the chicken. Cover and set in the fridge to marinate for 2-6 hours.
- After the chicken is done marinating, heat 1 tablespoon of oil in a cast-iron skillet. Add marinated chicken to the skillet and cook for 3-5 minutes on each side. Remove chicken from skillet and set aside to cool.
- Add a tablespoon of olive oil to the skillet and heat on high. Stir in onion, pepper, and pineapple, and cook for 2-3 minutes. Slice the chicken breast and add it back into the skillet, stirring to combine.
- While the chicken and veggie mix is cooking, heat up a separate skillet and add the tortillas, toasting a bit on each side to warm them up.
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