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
CHICKEN FAJITAS WITH CRUNCHY LIME CABBAGE AND AVOCADO
Provided by Tina Miller
Categories Chicken Marinate Super Bowl Quick & Easy High Fiber Cinco de Mayo Lime Avocado Healthy Cabbage Tortillas Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Whisk 3 tablespoons olive oil, garlic, and chili powder in large bowl. Add chicken, bell pepper, and onion. Sprinkle with salt and pepper. Toss to coat. Let stand 1 hour at room temperature or chill up to 4 hours.
- Toss red cabbage, cilantro, lime juice, lime peel, and 3 tablespoons olive oil in medium bowl. Season to taste with salt and pepper.
- Preheat oven to 350°F. Wrap tortillas in foil and place in oven until heated through, about 15 minutes.
- Meanwhile, place large griddle over 2 burners and heat over medium-high heat. Brush griddle with olive oil. Spread chicken on griddle and cook until chicken is cooked through and vegetables are browned, turning frequently with tongs, about 7 minutes Total.
- Divide chicken among warm tortillas; top with cabbage mixture and avocado slices.
FAJITA NACHOS
Provided by Ree Drummond : Food Network
Categories main-dish
Time P1DT30m
Yield 12 servings
Number Of Ingredients 16
Steps:
- For the flank steak: Combine the olive oil, garlic, lime juice, chipotle peppers with sauce and cilantro in the bowl of a food processor or a blender. Blend until totally combined. Put the flank steak in a large resealable plastic bag or baking dish. Pour in the marinade and make sure it adequately coats the meat. Seal the bag or cover tightly and refrigerate for 24 hours at least.
- For the nachos: When ready to make the nachos, preheat the oven to 350 degrees F. Heat an indoor grill pan to high. Remove the meat from the marinade (discard the marinade).
- Drizzle a little olive oil on the grill and grill the meat over very high heat, about 4 minutes per side. (Turn it 45 degrees halfway through on both sides to get nifty grill marks.) Set aside to rest.
- In a large skillet, heat a couple of tablespoons of olive oil over medium-high heat. Add the onions and peppers, sprinkle over the taco seasoning and cook until the vegetables are somewhat soft and starting to get black bits, 3 to 5 minutes. Set aside.
- Slice half of the flank steak into strips against the grain, then chop the slices into smaller bites (see Cook's Note). Put the sauteed veggies on a cutting board and roughly chop to get them into smaller pieces.
- Arrange the tortilla chips on a large ovenproof platter (or baking sheet). Sprinkle plenty of cheese all over the top. Put the platter in the oven for 3 minutes or so, just long enough to melt the cheese (but not burn the chips). Generously sprinkle the peppers, onions and chopped steak all over the top. Garnish with cilantro leaves.
- Serve immediately with salsa, sour cream and pico de gallo.
NAPA DAVE'S CHICKEN FAJITA RECIPE
We tried so many recipes, but none quite hit the spot- we like a recipe that can be prepared using ingredients readily available. Here the peppers, onions, lime and some of the spices can be found in our garden. The rest are common pantry ingredients (at least in our house!)
Provided by That Napa Chicken R
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine the marinade ingredients into a large mixing bowl and combine well. Add the chicken and the vegetables.
- Let this marinate at least 15 minutes, but no more than an hour so the mix doesn't get mushy.
- Heat a large flat griddle or a large frying pan to high heat. Cook the mix in several batches so that the mixture is not crowded in the pan- it will brown much easier and taste better that way. It takes about 6-8 minutes each batch to get them noce and browned. Turn the mixture occasionally as it cooks to get the browning even.
- Add the mixture back onto a clean bowl as you cook the rest- cover the bowl with a large plate so the vegetables will continue to steam and get soft.
- Heat the tortillas as you normally do- we throw ours on the grill before we start to warm them. We then keep them in a covered bowl where they are easy to pull out to serve!
- We usually serve these family style- with the bowl of fajitas in the center of the table and everyone builds their own!
Nutrition Facts : Calories 283, Fat 15.2, SaturatedFat 2.2, Cholesterol 68.4, Sodium 515.7, Carbohydrate 8, Fiber 1.4, Sugar 2.1, Protein 28.3
CHICKEN FAJITAS
Juicy chicken breasts coated with chili powder and cumin create the bulk of the filling for this sizzling Tex-Mex dish. Serve it with warm corn tortillas, pico de gallo and crumbled cheese for a 35-minute dinner the whole family will love.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F. Mix the chili powder, 1/2 teaspoon cumin, and 1/4 teaspoon each salt and pepper and rub on the chicken breasts. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken and cook, turning, until golden, 4 to 5 minutes. Transfer to a baking sheet, reserving the skillet, and bake until just cooked through, 8 to 10 minutes. Transfer to a cutting board to rest, 5 minutes. Meanwhile, heat the remaining 1 tablespoon olive oil in the reserved skillet over medium heat. Add the bell peppers, onion, garlic and the remaining 1/4 teaspoon cumin and cook, stirring, until the vegetables are lightly browned, 8 minutes. Stir in the lime zest and 2 tablespoons water. Season with salt. Wrap the tortillas in aluminum foil and warm in the oven, 5 minutes, then divide among plates. Slice the chicken. Top the tortillas with the chicken, bell pepper mixture, pico de gallo and cheese. Serve with lime wedges.
Nutrition Facts : Calories 372, Fat 13 grams, SaturatedFat 3 grams, Cholesterol 75 milligrams, Sodium 779 milligrams, Carbohydrate 33 grams, Fiber 4 grams, Protein 32 grams
NAPA DAVE'S MEXICAN CHICKEN SOUP
A delightful combination of ingredients and easy to make as well. And if you are feeling under the weather, this will cure what ails you (just ask your mother!)
Provided by That Napa Chicken R
Categories Clear Soup
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan heat the oil and saute the onion, garlic and bell pepper until soft and fragrant (this takes several minutes).
- Add the chicken broth and bring to a boil.
- Now add the lime juice, chicken and rice and wait for the mixture to boil again.
- Throw the tomatoes and cilantro and turn off the heat. Season with the salt and pepper and serve.
- I like to cut corn tortillas into thin strips with scissors and spray with PAM. I then bake in a hot oven for about 15 minutes until well toasted and sprinkle on top of the soup to serve!
Nutrition Facts : Calories 337.4, Fat 7.6, SaturatedFat 1.6, Cholesterol 26.2, Sodium 795.3, Carbohydrate 48.2, Fiber 2.4, Sugar 4.7, Protein 18
CHICKEN FAJITA
Make and share this Chicken Fajita recipe from Food.com.
Provided by ben0wilson
Categories Poultry
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Note: Can replace garlic clove with 1/8 tsp of garlic powder. Veggies are optional.
- Toppings: Salsa, sour cream, shredded cheese, chopped tomatoes.
- Slice meat into thin strips.
- In bowl, mix together 1 tablespoons olive oil, lime juice, garlic, chili powder, cumin, hot hepper flakes, black pepper and salt.
- Add meat, and stir to coat the meat well. Let sit to marinate (works well overnight in the fridge).
- Chop veggies into strips.
- In large non stick skillet over medium high heat, heat remaining tablespoons of olive oil.
- Throw in veggies and sautee until well done and remove from skillet.
- Add meat to skillet, cook, stirring for 3-4 minutes or until they lose their red color (for beef).
- Add veggies back in and cook for a couple more minutes.
- Remove from heat and serve.
Nutrition Facts : Calories 137, Fat 5.8, SaturatedFat 1.1, Sodium 340.6, Carbohydrate 18.3, Fiber 1.7, Sugar 2, Protein 2.9
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