EASY CHICKEN FAJITAS
These Easy Chicken Fajitas are the perfect weeknight meal because they're on the table in about 20 minutes start to finish!
Provided by Holly Nilsson
Categories Dinner
Time 30m
Number Of Ingredients 11
Steps:
- Cut onion into slivers & slice peppers.
- In a separate bowl, combine 1 tablespoon olive oil, juice of ½ lime, chili powder, paprika, onion powder, pepper, cumin and salt. Cut chicken into strips and toss with the spice mixture.
- Preheat 1 tablespoon olive oil over medium high. Add ½ of the chicken and cook until just cooked, about 3-5 minutes. Remove from pan and set aside. Repeat with remaining chicken.
- Set chicken aside and add 1 tablespoon oil to the pan. Drain onions well (if soaking per note below) and cook 2 minutes. Add in sliced peppers and cook an additional 2 minutes or just until hot. Add chicken back to the pan and stir to combine.
- Squeeze additional lime overtop and serve over tortillas.
Nutrition Facts : Calories 334 kcal, Carbohydrate 10 g, Protein 37 g, Fat 15 g, SaturatedFat 2 g, Cholesterol 108 mg, Sodium 210 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
EASY CHICKEN FAJITAS
Delicious and easy chicken fajitas. Serve with preferred toppings such as black beans, cheese, guacamole, sour cream, rice, salsa, etc.
Provided by Suzie Clymer
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Heat 1 tablespoon oil in a skillet over medium heat; stir in onion and bell pepper. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Remove vegetables to a plate.
- Add chicken to the skillet, adding more oil if needed. Saute until chicken is no longer pink and the juices run clear, about 5 minutes. Add water and taco seasoning; stir until seasoning dissolves. Simmer until sauce begins to thicken and stick to chicken, and chicken is fully cooked, 3 to 5 minutes.
- Serve chicken and vegetables on tortillas.
Nutrition Facts : Calories 339.7 calories, Carbohydrate 43 g, Cholesterol 32.3 mg, Fat 9.9 g, Fiber 3.5 g, Protein 18 g, SaturatedFat 2.2 g, Sodium 767 mg, Sugar 5.6 g
EASY CHICKEN FAJITAS
Need a simple, vibrant midweek meal the family will love? Put together these easy chicken fajitas and people can create their own masterpieces at the table
Provided by Member recipe by Steven Morris
Categories Dinner, Main course, Supper
Time 25m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 723 calories, Fat 26 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 12 grams sugar, Fiber 11 grams fiber, Protein 39 grams protein, Sodium 2.48 milligram of sodium
EASY SPICY CHICKEN FAJITAS
An easy, low fat chicken fajita recipe with tons of spice and flavor! I have tweaked it over the past several months and have it the way my fiance and I love it. Any of the spices can be tweaked or omitted to suit your family's preferences. Good served with Spanish or Mexican rice and chips with salsa. I feel it's bold and absolutely delicious.
Provided by IndyGrl87
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Season thawed chicken breasts with S&P on both sides.
- In large skillet, brown chicken breasts in oil until golden brown on both sides. Remove from skillet.
- In the same skillet, saute onions and peppers until browned. (You may have to add a little more oil or cooking spray).
- Add garlic and saute for an additional minute.
- Add chicken broth (eyeball it) and fajita seasoning.
- Slice chicken and add to skillet.
- Cover and simmer for 20-30 minutes, or until vegetables are tender and chicken is cooked through.
- Serve fajita mixture on warm tortillas with toppings (shredded cheese, sour cream, salsa, etc.).
Nutrition Facts : Calories 441.6, Fat 14.4, SaturatedFat 2.8, Cholesterol 51.4, Sodium 1469.7, Carbohydrate 47.8, Fiber 4.5, Sugar 6.1, Protein 29.5
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- In a small bowl, mix together the seasoning ingredients. You can divide each of them in half and mix them in two different bowls, as I do in the video below. Half will season the veggies and half will season the chicken.
- Heat 1 tablespoon of the oil in a large, deep skillet over medium-high heat, about 2 minutes. Add the bell peppers, the onions, and half the seasoning mix. Cook, stirring often, until just tender, about 5 minutes. If the bottom of the skillet becomes too dry, add a little water, a tablespoon at a time. You can also reduce the heat to medium.
- Using a slotted spoon, remove the vegetables to a plate. Add the remaining oil to the skillet, then add the chicken slices with the second half of the seasonings. Stir-fry until the chicken is almost fully cooked, about 4 minutes. Again, if the bottom of the skillet becomes too dry while you cook the chicken, add a little water.
- Return the vegetables to the skillet. Stir-fry everything together for 1-2 more minutes, until the chicken is fully cooked and the dish is heated through.
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