Chicken And Pepper Fajitas Recipes

EASY CHICKEN AND BELL PEPPER FAJITAS

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.

CHICKEN AND PEPPER FAJITAS

Steps:

• In a medium bowl or resealable plastic bag, combine garlic, lime juice, cumin, 2 teaspoons salt, and 1/2 teaspoon ground pepper; add chicken, and turn to coat.
• Heat 2 tablespoons oil in a large skillet over medium heat. Add chicken breasts; cook until opaque throughout, 6 to 8 minutes per side. Transfer chicken to a plate; wipe skillet with a paper towel.
• Heat remaining tablespoon oil in skillet. Add peppers and onion; season with salt and pepper. Cook, tossing frequently, until vegetables are crisp-tender, 5 to 7 minutes.
• Thinly slice chicken; serve with cooked vegetables and desired accompaniments, letting guests assemble their own fajitas.

EASY CHICKEN FAJITAS

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.

CHICKEN PEPPER FAJITAS

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.

PEPPER AND PEACH FAJITA CHICKEN

Steps:

• Sprinkle fajita seasoning over the strips of uncooked chicken and mix well.
• In a large skillet, heat 2 tbs of the oil oil over medium-high heat and then add the seasoned chicken and cook 10-12 minutes or until chicken is no longer pink (170F), turning over often while cooking. Transfer chicken to a serving plate and keep warm.
• Add remaining 1 tbs oil to skillet and add sweet pepper strips and onion slices and cook and stir about 3 minutes or until crisp-tender.
• Gently stir in the peach slices and cook and stir for another 2-3 minutes or until heated through.
• Warm fajita wraps.
• Place chicken in wraps and top with some of the peach mixture. Roll up and enjoy!

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.

HOMEMADE CHICKEN FAJITAS

Steps:

• Whisk chili powder, paprika, salt, pepper, cayenne pepper, and garlic powder for fajita seasoning together in a small bowl.
• Trim chicken of any excess fat and place in a large, lidded bowl. Add 2 tablespoons olive oil and sprinkle with about 3/4 of the fajita seasoning. Toss, adding more oil if necessary, until coated. Poke chicken with a knife to allow penetration of seasoning and oil. Place the lid on the bowl and shake until chicken is thoroughly coated. Marinate in the refrigerator, shaking every couple of hours, for 4 to 6 hours.
• Remove the marinating bowl from the refrigerator and let sit on the counter until chicken is room temperature, about 1 hour.
• Preheat an outdoor grill for medium heat and lightly oil the grate. Preheat the oven to 350 degrees F (175 degrees C). Make 2 stacks of 4 tortillas, and wrap each one in aluminum foil.
• Heat remaining 2 tablespoons olive oil in a large skillet over medium heat. Add peppers and onion. Stir in remaining fajita seasoning and cook, stirring occasionally, until vegetables are soft, 8 to 10 minutes.
• While vegetables are cooking, place tortillas in the oven to warm. At the same time, grill chicken, turning halfway through, until no longer pink in the center and the juices run clear, 2 to 3 minutes per side.
• To assemble fajitas, fill warmed tortillas with chicken, peppers, and onions.