Chicken And Veggie Fajitas Recipes

CHICKEN AND VEGGIE FAJITAS

Steps:

• In 12-inch nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add bell peppers and onions. Cook over medium heat 5 to 7 minutes, stirring occasionally, until vegetables are crisp-tender. Spoon vegetables onto platter; cover to keep warm.
• Add remaining 1 tablespoon oil to same skillet over medium-high heat. Add chicken; cook 5 to 6 minutes, stirring occasionally, until no longer pink in center. Stir in water and taco seasoning mix; heat to boiling. Reduce heat; simmer 2 to 3 minutes or until thickened. Add to platter with vegetables.
• To serve, fill tortillas with warmed chicken, bell pepper mixture and your favorite toppings.

CHICKEN VEGGIE FAJITAS

Steps:

• In a small bowl, combine the first 7 ingredients. Place chicken and vegetables in a single layer in a greased 15x10x1-in. baking pan; drizzle with 1/4 cup lemon juice mixture. Broil 4-6 in. from the heat for 4 minutes. , Turn chicken and vegetables; drizzle with remaining lemon juice mixture. Broil 4 minutes longer or until chicken juices run clear. Serve on tortillas, with cheese if desired.

CHICKEN AND VEGGIE SHEET PAN FAJITAS

Steps:

• Preheat the oven to 475 degrees F. Line a sheet pan with foil.
• In a small bowl, mix together the chili powder, ancho chile powder, salt and pepper. Place the peppers, onion and mushrooms on the sheet pan. Drizzle with half the olive oil and season with half the chili seasoning mix. Toss and place in the oven to roast until the veggies begin to char, about 12 minutes.
• Add the chicken to a bowl and toss with the remaining oil and seasonings. Add the chicken to the veggies and return to the oven. Cook until the chicken is cooked through, 7 to 8 minutes. Remove from the oven, then squeeze over the lime juice and toss.
• Serve the chicken and veggies on the warm tortillas, then top with the guacamole, salsa, sour cream, queso fresco and cilantro and garnish with lime wedges on the side.

EASY CHICKEN FAJITA RICE AND VEGGIE BAKE RECIPE BY TASTY

Steps:

• Preheat oven to 375°F (190°C).
• In a medium bowl, combine spices to make fajita seasoning, or use store-bought.
• In a large bowl, combine, onion, peppers, and chicken.
• Add oil and seasoning, and mix until seasoning is fully incorporated.
• In a casserole dish, add rice and chicken broth. Then lay down all veggies and chicken.
• Cover the dish with foil and bake for 50-55 minutes until rice is fully cooked.
• Serve with tomatoes, cilantro, and cheese, if desired.
• Enjoy!

MEXICAN STEAK FAJITAS

Steps:

• In a large bowl, combine the orange juice, vinegar, garlic and seasonings; add the beef. Turn to coat; set aside. In a skillet, saute onion and peppers in 1 tablespoon oil until crisp-tender; remove and set aside., Drain and discard marinade. In the same skillet, cook beef in remaining 1 tablespoon oil until it reaches desired doneness, 2-4 minutes. Return vegetables to pan; heat through. Spoon meat and vegetables onto tortillas. If desired, top with cheese and serve with picante sauce and sour cream.

CHICKEN AND VEGGIE FAJITAS

Steps:

• If using a fajita spice blend (not in a pack with directions), liberally season chicken breast with fajita seasoning and place in a 1 gallon zip-top bag. Add 2 tsp lime juice, 1-2 tbsp cilantro, and vegetable oil to bag. Close bag and evenly spread/shake mixtures over chicken breast. Let set in refrigertor for at least 30 minutes.
• If using a seasoning packet, follow the directions on the label to the mix the seasoning. Place the chicken breast into a 1 gallon zip-top bag and pour 3/4 of the spice mixture into the bag, reserving 1/4 of the sauce. Add 1-2 tbsp cilantro and 1-2 tsp lime juice. Close the bag and spread the mixture to evenly coat the chicken. Let set in refrigertor for at least 30 minutes.
• Cut the broccoli florest off the stalks and place into the bowl with the squash.
• Clean and dry the squash and zucchini. Cut the squash and zucchini on the bias (at an angle) into slices about 1/4 inch thick and place into a container or bowl with a lid.
• If using a spice blend, mix 1-2 tbsp fajita spices, 2 tbsp oil, 2 tbsp cilantro, and 2 tsp lime juice and a small bowl and pour over vegetables. If using a seasoning mix, pour remaining 1/4 over vegetables along with 2 tbsp cilantro and 1-2 tsp lime juice. Place lid firmly on bowl/container and shake to evenly coat vegetables, about 30 seconds. Set aside.
• Turn grill onto medium high or place grill pan onto stovetop and turn heat onto medium high.
• Slice onions and bell peppers. Cut ends off onion and cut in half, from end to end. Slice onion into 1/4 inch slices. Cut open bell peppers and clean out seeds and ribs. Cut into 1/4 inch slices.
• Remove lid from container and place vegetables into hot pan, without crowding, and cook for 5-8 minutes, turning half way through to brown both sides. The broccoli will cook faster than the other vegetables, so turn it first and remove if it begins to burn. If all vegetables will not fit into pan split into 2 batches. Once cooked remove and place into a bowl. Cover will foil to keep warm.
• Take chicken from bag and place into hot pan. Cook chicken 7-9 minutes until chicken begins to turn color on the top side. Turn over and add bell peppers and onions. Cook another 5-8 minutes until thoroughly cooked through. The juice should run clear and the temperature of the chicken should be 160 degrees.
• Remove chicken from pan and place on a cutting board. Turn the bell peppers over in the pan and add the sliced onion to the pan. Cook for another 5-8 minutes until unions and bell pepper have become tender.
• While bell pepper and onions are cooking, cut the chicken across the grain (from side to side) into slices about 1/4" thick.
• Return the chicken and vegetables to the pan, stir to combine, reduce heat to medium low, and cook until everything is hot.
• Serve, in the pan, with tortillas, grated cheese, sour cream, picante sauce, and pico de gallo.