Chicken Fajita Potatoes Recipes

CHICKEN FAJITAS

Steps:

• Flatten chicken breasts to 1/2 inch thickness between two sheets of plastic wrap with a mallet or rolling pin. Place chicken breasts in glass baking dish. In a blender combine oil, lime juice, garlic, cilantro, jalapeno and salt and pepper. Blend until smooth and pour over chicken. Cover with plastic wrap and let chicken marinate for 30 minutes. In a large skillet over medium heat oil.
• Add onions and peppers and cook until they are tender and begin to brown.
• In a 9x13 glass baking dish toss potatoes with oil and seasonings. bake in 375 degree oven until crispy, about 30 minutes. Stir occasionally to prevent sticking. Heat a cast iron grill pan or an outdoor grill. Toast flour tortillas for about 30 seconds per side and keep warm in an aluminum foil pocket. Grill the chicken on each side for 4-5 minutes. To serve slice chicken into even strips. Serve hot with onions and peppers, potatoes, grated jack cheese, salsa and sour cream.

CHICKEN FAJITA SWEET POTATO SKINS RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• Using a fork, poke holes down one side of each sweet potato. Microwave for 3-5 minutes, or until softened. Let sweet potatoes cool before handling.
• Cut the sweet potatoes in half and carve out the centers, leaving a small rim around the outside of each "boat."
• Place sweet potato boats on a baking sheet covered in parchment paper. Add the bell peppers and onion to the other side of the baking sheet.
• Mix the fajita seasoning ingredients together.
• Drizzle in olive oil. Season the boats and veggies.
• Add chicken breast on top of the veggies, drizzle in olive oil and add additional seasoning.
• Bake 20-25 minutes, or until chicken reaches 165˚F (75˚C). Let cool for a few minutes.
• Shred the chicken with 2 forks and mix together with the veggies.
• Fill up sweet potato boats and top with mozzarella cheese.
• Bake for 5 more minutes, or until cheese is melted.
• Garnish with your favorite toppings (we used guacamole and cilantro).
• Enjoy!

CHICKEN FAJITA POTATOES

Steps:

• 1. Scrub potatoes; pat dry. Wrap in aluminum foil, and bake at 400 degrees for 1 hour or until tender.
• 2. Cook pepper and onion in butter in a medium saucepan until tender. Add taco seasoning mix. Cook 1 minute, stirring constantly; remove from heat. Stir in chicken, cheeses, olives, and chiles.
• 3. Cut a lengthwise slit in top of each potato. Press each potato open. Spoon chicken mixture into the potatoes. Spoon 1/4 cup salsa over each potato. If desired, serve with sour cream, guacamole, and additional salsa. Makes 4 servings.

CHICKEN FAJITA POTATOES

Steps:

• Scrub the potatoes; pat dry and wrap in aluminum foil. Bake at 400°F for 1 hour or until done.
• Cook the pepper and the onion in the butter in medium saucepan until tender; add the taco seasoning mix and cook for 1 minute, stirring constantly. Remove from the heat; stir in the chicken, cheese, olives, and chilies.
• Cut a lengthwise slit in the top of each potato; press each potato open and spoon the chicken mixture into the potatoes. spoon 1/4 cup of salsa over each potato.
• Serve with sour cream, guacamole, and additional salsa.