Fast Family Chicken Fajitas Recipes

BAKED CHICKEN FAJITAS

Steps:

• Preheat the oven to 375˚F
• Lay the chicken breasts flat in a baking dish big enough where they aren't quite touching, then sprinkle the fajita seasoning evenly over them.
• Mix the bell peppers and onions and spread them evenly over the top and place the cheese over the top of the peppers and onions.
• Bake on the middle rack of the oven for 30-40 minutes or until the chicken is done through (min of 165˚F in throughout.
• Garnish with chopped cilantro and serve hot over rice, cauliflower rice, greens, or in tortillas.
• Enjoy!

FAST FAMILY CHICKEN FAJITAS

Steps:

• Cut bell peppers into 1/2 inch strips. Cut chicken into thin strips.
• Heat stir-fry skillet over medium high heat. Add 1 t of the oil and chicken. Stir-fry 3-4 minutes or until chicken is no longer pink. Remove from skillet; set aside.
• Add remaining oil, bell peppers and garlic pressed. Stir-fry 1-2 minutes until vegetables are crisp-tender.
• Add chicken, soup mix, water and salsa to a bell pepper mixture.
• Cook and stir 2-3 minutes or until heated through.
• To serve place chicken mixture in center of tortillas.

FAST CHICKEN FAJITAS

Steps:

• Heat broiler, with rack set 4 inches from heat. Arrange chicken on a rimmed baking sheet lined with aluminum foil; rub with 1 tablespoon oil. Sprinkle with chili powder, and season with salt and pepper. Broil, without turning, until chicken is opaque throughout, 5 to 7 minutes. Remove from oven; set aside.
• On another rimmed baking sheet lined with foil, toss peppers, onion, garlic, and remaining tablespoon oil; season with salt and pepper. Broil, tossing occasionally, until vegetables are crisp-tender and slightly charred, 6 to 8 minutes.
• Meanwhile, thinly slice chicken crosswise. Stack and wrap tortillas in a damp paper towel; microwave on high until warm, about 1 minute. Transfer chicken and pepper mixture to a platter, and serve with tortillas, cilantro, sour cream, and lime wedges.

FLAVORFUL CHICKEN FAJITAS

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.