GRILLED CHICKEN FAJITAS
Mouthwatering grilled chicken fajitas with a little zing. Serve on a bed of mixed lettuces with guacamole, salsa, and sour cream, if desired.
Provided by mikeandmelody
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 5
Number Of Ingredients 7
Steps:
- Whisk lime juice, olive oil, and fajita seasoning together in a bowl and pour into a resealable plastic bag. Add chicken breasts, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 30 minutes.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Cut bell peppers in half and discard the inner membranes and seeds.
- Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
- Place chicken and peppers (cut-sides down) on the preheated grill. Cook, turning occasionally, until chicken is no longer pink in the center and the juices run clear, and peppers have nice grill marks on them, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Cut peppers and chicken into strips and serve on tortillas.
Nutrition Facts : Calories 402.2 calories, Carbohydrate 46.1 g, Cholesterol 51.7 mg, Fat 12.9 g, Fiber 4.7 g, Protein 25.7 g, SaturatedFat 2.6 g, Sodium 624.8 mg, Sugar 6.2 g
ANITA'S GRILLED CHICKEN...
I love grilled meats of any-kind... sorry if it offends anyone..But it was how I was raised to eat in balance. My father and my mothers father were big in my life. They both believed in good balanced meals..And as easy it is to cook meat is as easy to mess it up.. This chicken recipe is easy and fast. can be done ahead, frozen...
Provided by Anita Keane
Categories Chicken
Time 35m
Number Of Ingredients 6
Steps:
- 1. Clean and pat dry breasts
- 2. place breasts in large bowl, salt and pepper to your taste.
- 3. Chop parsley to make 1/2 cup chopped, chop all of the basil.
- 4. In medium bowl put parsley and basil, toss together
- 5. Next take EVO and pour over breasts,Then take garlic and press the garlic over breasts. Toss and mix garlic and oil with the breasts. Add Parsley and Basil mix coat breasts well..
- 6. cover bowl with plastic wrap. You can let them rest together in Refrigeration for half hour. Or you can do this a day ahead, the long they marinate the stronger the flavors blend together.
- 7. Once ready on hot hot grill each breast 6/8 mins each side. let meat rest for few minutes before serving.
- 8. I serve this sliced on an angle over a spinach salad, on grilled garlic bread with roasted peppers and broccoli-rabe..to die for..This kind of prep leaves open for you to do your own spin on it...Have fun enjoy...
- 9. You can also after at least hour of marinating places breasts in freeze lock bags,( with most air squeezed out) from this last prep-step for another time or just to get ahead on a Party or BBQ.
- 10. You can also add a balsamic vinaigrette as a extra punch in flavor instead of just EVO.
ANITA BAKER'S SMOTHERED CHICKEN
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 8
Steps:
- Heat olive oil and 1 tablespoon butter in a large heavy skillet set over medium heat. Season chicken with salt and pepper, rubbing it into the skin. Add chicken, skin-side down; cook, turning once, until well browned. Remove, and set aside.
- Melt remaining 4 tablespoons butter in the same skillet. Sprinkle in flour, and cook, whisking constantly, until golden brown. Add onion, and cook until softened, about 2 minutes. Whisk in chicken broth; bring to a boil. Return chicken to skillet. Cook, partially covered, until chicken is cooked through and sauce has thickened. Transfer to a serving platter; garnish with parsley. Serve immediately.
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