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
BEST CHICKEN FAJITAS
The BEST chicken fajitas are so quick to throw together! Chicken gets marinated in the best juicy lime marinade, then seared for that unmistakeable crisp-charred outer edge! Serve with onions and bell pepper strips!
Provided by Karina
Categories Dinner
Time 25m
Number Of Ingredients 11
Steps:
- In a large shallow bowl, combine lime juice, oil, garlic, cumin, salt, chili and cilantro; mix together. Add the chicken thighs and If time allows, let marinate for 30 minutes.
- Heat a large skillet or pan (12-inch | 30cm) on medium-high heat until smoking. Add a drizzle of olive oil to lightly coat the bottom of the pan. Sear the chicken on both sides until golden, charred and cooked right through (about 8 minutes per side, depending on the thickness of your fillets). Flip them a couple of times while cooking so they get a nice even char.Transfer chicken to a warm plate, loosely tent with foil and let rest.
- Add the peppers and onions to the skillet (drizzle with a little extra oil only if needed), and cook until the onion is soft and the peppers are slightly charred and cooked to your liking. Season with salt and pepper.
- Slice chicken into strips.Serve with warmed tortillas, chopped cilantro and sliced avocado (plus your desired fillings).
Nutrition Facts : Calories 480 kcal, Carbohydrate 19 g, Protein 36 g, Fat 29 g, SaturatedFat 4 g, Cholesterol 161 mg, Sodium 351 mg, Fiber 9 g, Sugar 7 g, ServingSize 1 serving
SHEET PAN CHICKEN FAJITAS
SHEET PAN DINNER! The quickest meal you can make with amazingly tender chicken + crisp-tender veggies with the easiest clean-up!
Provided by Chungah Rhee
Categories entree
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray. In a small bowl, combine chili powder, cumin, oregano, paprika, 1 1/4 teaspoons salt and 1 1/4 teaspoons pepper. Place chicken, bell peppers, onion and garlic in a single layer onto the prepared baking sheet. Stir in olive oil and chili powder mixture; gently toss to combine. Place into oven and bake for 25 minutes, or until the chicken is completely cooked through and the vegetables are crisp-tender. Stir in cilantro and lime juice. Serve immediately with tortillas.
CAST IRON CHICKEN FAJITAS
When you don't want to grill outside, use a cast iron skillet on your stove top to create great-tasting chicken fajitas. You'll need a fairly large skillet, at least 12 inches or larger, to handle the chicken and all the vegetables. Just don't forget that last squeeze of lime juice over everything. It adds just the right touch! Serve fajitas with toppings like salsa, pico de gallo, shredded cheese, sour cream, and guacamole.
Provided by Bibi
Time 1h35m
Yield 8
Number Of Ingredients 15
Steps:
- Dry chicken with paper towels and pound to a uniform thickness of 1/2 to 3/4-inch thickness.
- Combine cumin, chipotle chili powder, chili powder, smoked paprika, salt, coriander, garlic, Mexican oregano, and pepper in a bowl. Divide spice mixture in half. Sprinkle chicken with 1/2 of the spice mixture and rub on both sides of the chicken. Cover with plastic wrap and refrigerate for at least 1 hour, or up to 8 hours.
- Combine bell pepper slices, onion slices, and 1 tablespoon olive oil in a bowl. Stir vegetables until coated in oil, then sprinkle reserved spice mix over the vegetables. Stir until evenly coated; set aside.
- Heat a dry 12-inch cast iron skillet over medium-high heat. Pour remaining 2 tablespoons oil into the hot skillet. Add chicken breasts to the skillet and cook until the chicken is nicely browned, 4 to 5 minutes per side. Transfer chicken to a cutting board.
- Add seasoned vegetables to the same skillet and cook, stirring occasionally, about 5 minutes.
- While vegetables are cooking, slice the chicken breasts into 1/2-inch slices, and add back to the skillet to continue cooking. Continue stirring and cooking until the chicken is no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Remove skillet from heat and drizzle lime juice over all. Give one final stir and serve in warm flour tortillas.
Nutrition Facts : Calories 602.8 calories, Carbohydrate 67.2 g, Cholesterol 64.6 mg, Fat 23.8 g, Fiber 5.1 g, Protein 28.6 g, SaturatedFat 5.5 g, Sodium 1192.8 mg, Sugar 4.1 g
SKILLET CHICKEN FAJITAS
Fresh flavor with a flair describes this quick and easy recipe. Fajitas are just right for hot summer evenings when you want to serve something fun and tasty, yet keep cooking to a minimum. Try topping them with sour cream, guacamole or both. -Lindsay St. John, Plainfield, Indiana
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Mix first 5 ingredients and 1 tablespoon oil. Add chicken; toss to coat. Let stand 15 minutes., In a large nonstick skillet, heat remaining oil over medium-high heat; saute onion and peppers until crisp-tender, 3-4 minutes. Remove from pan., In same skillet, saute chicken mixture until no longer pink, 3-4 minutes. Stir in salsa and pepper mixture; heat through. Serve in tortillas. Sprinkle with cheese.
Nutrition Facts : Calories 621 calories, Fat 24g fat (8g saturated fat), Cholesterol 91mg cholesterol, Sodium 999mg sodium, Carbohydrate 61g carbohydrate (3g sugars, Fiber 4g fiber), Protein 38g protein.
EASY OVEN-BAKED CHICKEN FAJITAS
No need for the scorching hot platters you see in restaurants-these easy chicken fajitas are made right in your oven! A virtually universal favorite, these baked chicken fajitas combine a blend of Mexican seasonings and the essential onions and bell peppers that help fill up your tortilla with flavor. Baking chicken fajitas in the oven not only makes your life easier, it also keeps your chicken juicy, develops the flavors of the seasonings and roasts the onions and peppers to melty tenderness.
Provided by Jessica Walker
Categories Entree
Time 50m
Yield 9
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cut onion and bell pepper into even slices; place in baking dish.
- Cut chicken breasts into thin strips; add to vegetables in dish. Sprinkle with seasoning mix; drizzle with oil. Stir until combined and pieces are coated.
- Bake 35 to 40 minutes, stirring once halfway through baking, until chicken is no longer pink in center.
- Spoon small amount of chicken and veggies onto each tortilla. Top each with sour cream, salsa and cilantro, or your favorite fajita toppings.
Nutrition Facts : Calories 140, Carbohydrate 16 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 6 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 2 g, TransFat 0 g
CHICKEN FAJITAS FOR TWO
This is the best fajita recipe I've ever tried. It sounds complicated, but it really isn't. The servings are hearty, but this dish is so good that my husband and I never have a problem finishing it! -Kathleen Smith, Pittsburgh, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 14
Steps:
- Arrange chicken in a shallow dish. Combine 1/4 cup lime juice, 3 teaspoons soy sauce, 2 teaspoons canola oil, garlic, salt, chili powder, cayenne, pepper and, if desired, liquid smoke; pour over chicken. Cover and refrigerate at least 2 hours., Drain chicken, discarding marinade. On a greased grill rack, grill chicken, covered, over medium heat or broil 4 in. from heat until a thermometer reads 165°, 4-6 minutes on each side., In a large nonstick skillet, heat remaining 2 teaspoons oil over medium-high heat. Add onion and red pepper; cook and stir until tender, 5-7 minutes. Stir in remaining 1/2 teaspoon lime juice and remaining 1 teaspoon soy sauce., Cut chicken into thin slices; add to vegetables. Serve with tortillas and, if desired, salsa, sour cream and chopped cilantro.
Nutrition Facts : Calories 383 calories, Fat 12g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 1471mg sodium, Carbohydrate 39g carbohydrate (4g sugars, Fiber 3g fiber), Protein 29g protein.
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