Chicken And Veggie Fajitas Recipes

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CHICKEN VEGGIE FAJITAS

Our family loves the spicy flavor of these fajitas. I also appreciate the fact that they're fast to fix. -Eleanor Martens, Rosenort, Manitoba

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 12



Chicken Veggie Fajitas image

Steps:

  • In a small bowl, combine the first 7 ingredients. Place chicken and vegetables in a single layer in a greased 15x10x1-in. baking pan; drizzle with 1/4 cup lemon juice mixture. Broil 4-6 in. from the heat for 4 minutes. , Turn chicken and vegetables; drizzle with remaining lemon juice mixture. Broil 4 minutes longer or until chicken juices run clear. Serve on tortillas, with cheese if desired.

Nutrition Facts : Calories 231 calories, Fat 7g fat (1g saturated fat), Cholesterol 47mg cholesterol, Sodium 460mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 1g fiber), Protein 21g protein. Diabetic exchanges

3 tablespoons lemon juice
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
2 teaspoons canola oil
1 garlic clove, minced
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
3/4 pound boneless skinless chicken breasts, cut into 1/2-inch strips
1 small onion, sliced and separated into rings
1/2 each medium green, sweet red and yellow pepper, julienned
4 flour tortillas (6 inches), warmed
Shredded cheddar cheese, optional

EASY CHICKEN FAJITA RICE AND VEGGIE BAKE RECIPE BY TASTY

Here's what you need: chili powder, cumin, paprika, cayenne pepper, garlic powder, salt, black pepper, onion, red bell pepper, green bell pepper, olive oil, long grain rice, chicken broth, chicken tender, tomato, cilantro, cheese, lime wedge

Provided by Hitomi Aihara

Categories     Dinner

Yield 6 servings

Number Of Ingredients 18



Easy Chicken Fajita Rice And Veggie Bake Recipe by Tasty image

Steps:

  • Preheat oven to 375°F (190°C).
  • In a medium bowl, combine spices to make fajita seasoning, or use store-bought.
  • In a large bowl, combine, onion, peppers, and chicken.
  • Add oil and seasoning, and mix until seasoning is fully incorporated.
  • In a casserole dish, add rice and chicken broth. Then lay down all veggies and chicken.
  • Cover the dish with foil and bake for 50-55 minutes until rice is fully cooked.
  • Serve with tomatoes, cilantro, and cheese, if desired.
  • Enjoy!

Nutrition Facts : Calories 573 calories, Carbohydrate 53 grams, Fat 26 grams, Fiber 1 gram, Protein 27 grams, Sugar 5 grams

1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon paprika
¼ teaspoon cayenne pepper
½ teaspoon garlic powder
1 teaspoon salt
1 teaspoon black pepper
½ onion, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
2 tablespoons olive oil
1 cup long grain rice
2 cups chicken broth
1 ½ lb chicken tender
tomato
cilantro
cheese
lime wedge

CHICKEN FAJITAS

With these colorful fajitas, it's easy to bring a taste of Mexico to your dinner table! The fresh flavor of the grilled meat and peppers appeals to everyone.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 17



Chicken Fajitas image

Steps:

  • In a large resealable plastic bag, combine the vinegar, lime juice, oil, Worcestershire sauce, onion, garlic, salt if desired, oregano and cumin. Add chicken. Seal and refrigerate for at least 4 hours. , Discard marinade. Lightly oil vegetables. Grill vegetables and chicken, uncovered, over medium heat for 12-15 minutes or until vegetables begin to soften and chicken juices run clear. , Meanwhile, warm tortillas according to package directions. Quickly slice chicken and peppers into strips and separate onion slices into rings. Spoon chicken and vegetables down the center of tortillas; fold in sides. Garnish as desired with salsa, guacamole, sour cream and cheese.

Nutrition Facts : Calories 211 calories, Fat 5g fat (0 saturated fat), Cholesterol 65mg cholesterol, Sodium 142mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 0 fiber), Protein 26g protein. Diabetic Exchanges

2 tablespoons white wine vinegar
2 tablespoons fresh lime juice
1 tablespoon vegetable oil
1 tablespoon Worcestershire sauce
1 tablespoon chopped onion
1 garlic clove, minced
1/2 teaspoon salt, optional
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
1 pound boneless skinless chicken breasts
Vegetable oil
1 medium green pepper, halved and seeded
1 medium sweet red pepper, halved and seeded
1 medium sweet onion, sliced
6 flour tortillas (8 inches)
Salsa
Guacamole, sour cream and shredded cheddar cheese, optional

CHICKEN AND VEGGIE FAJITAS

Chicken breast and veggies (yellow squash, zucchini, broccoli) cooked fajita-style. Adjust the veggies to your liking or try adding other vegetables (eggplant, tomatoes, etc). Use a fajita seasoning that you apply and let sit for at least 30 minutes (choose any brand). Don't use any fajita sauce mix that is stirred in while cooking. You will need a grill pan or large skillet (use cast iron if available), 1 gallon zip-top bag, a medium bowl or plastic container with a lid, and a large mixing bowl. I use both a grill, for cooking the chicken, and a grill pan, to cook the vegetables. You could cook the entire recipe on a grill using a grill tray or foil to prevent the veggies from falling through the grates. For a vegetarian meal, omit the chicken. For a lighter fare, use corn tortillas instead of flour.

Provided by texasbanzai

Categories     One Dish Meal

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 11



Chicken and Veggie Fajitas image

Steps:

  • If using a fajita spice blend (not in a pack with directions), liberally season chicken breast with fajita seasoning and place in a 1 gallon zip-top bag. Add 2 tsp lime juice, 1-2 tbsp cilantro, and vegetable oil to bag. Close bag and evenly spread/shake mixtures over chicken breast. Let set in refrigertor for at least 30 minutes.
  • If using a seasoning packet, follow the directions on the label to the mix the seasoning. Place the chicken breast into a 1 gallon zip-top bag and pour 3/4 of the spice mixture into the bag, reserving 1/4 of the sauce. Add 1-2 tbsp cilantro and 1-2 tsp lime juice. Close the bag and spread the mixture to evenly coat the chicken. Let set in refrigertor for at least 30 minutes.
  • Cut the broccoli florest off the stalks and place into the bowl with the squash.
  • Clean and dry the squash and zucchini. Cut the squash and zucchini on the bias (at an angle) into slices about 1/4 inch thick and place into a container or bowl with a lid.
  • If using a spice blend, mix 1-2 tbsp fajita spices, 2 tbsp oil, 2 tbsp cilantro, and 2 tsp lime juice and a small bowl and pour over vegetables. If using a seasoning mix, pour remaining 1/4 over vegetables along with 2 tbsp cilantro and 1-2 tsp lime juice. Place lid firmly on bowl/container and shake to evenly coat vegetables, about 30 seconds. Set aside.
  • Turn grill onto medium high or place grill pan onto stovetop and turn heat onto medium high.
  • Slice onions and bell peppers. Cut ends off onion and cut in half, from end to end. Slice onion into 1/4 inch slices. Cut open bell peppers and clean out seeds and ribs. Cut into 1/4 inch slices.
  • Remove lid from container and place vegetables into hot pan, without crowding, and cook for 5-8 minutes, turning half way through to brown both sides. The broccoli will cook faster than the other vegetables, so turn it first and remove if it begins to burn. If all vegetables will not fit into pan split into 2 batches. Once cooked remove and place into a bowl. Cover will foil to keep warm.
  • Take chicken from bag and place into hot pan. Cook chicken 7-9 minutes until chicken begins to turn color on the top side. Turn over and add bell peppers and onions. Cook another 5-8 minutes until thoroughly cooked through. The juice should run clear and the temperature of the chicken should be 160 degrees.
  • Remove chicken from pan and place on a cutting board. Turn the bell peppers over in the pan and add the sliced onion to the pan. Cook for another 5-8 minutes until unions and bell pepper have become tender.
  • While bell pepper and onions are cooking, cut the chicken across the grain (from side to side) into slices about 1/4" thick.
  • Return the chicken and vegetables to the pan, stir to combine, reduce heat to medium low, and cook until everything is hot.
  • Serve, in the pan, with tortillas, grated cheese, sour cream, picante sauce, and pico de gallo.

Nutrition Facts : Calories 520.4, Fat 32.5, SaturatedFat 7.2, Cholesterol 127.1, Sodium 151.7, Carbohydrate 12.9, Fiber 3.4, Sugar 5.9, Protein 45

1 3/4 lbs chicken breasts, boneless, skinnless (about 3 breasts)
1 cup broccoli floret
1 purple onion, sliced
1 green bell pepper, large, sliced
1/2 red bell pepper, large, sliced
1 lb yellow squash, sliced
1 lb zucchini, sliced
4 tablespoons vegetable oil
1/4 cup cilantro, chopped
4 teaspoons lime juice
chicken fajita seasoning mix

CHICKEN AND VEGGIE SHEET PAN FAJITAS

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 50m

Yield 5 servings

Number Of Ingredients 18



Chicken and Veggie Sheet Pan Fajitas image

Steps:

  • Preheat the oven to 475 degrees F. Line a sheet pan with foil.
  • In a small bowl, mix together the chili powder, ancho chile powder, salt and pepper. Place the peppers, onion and mushrooms on the sheet pan. Drizzle with half the olive oil and season with half the chili seasoning mix. Toss and place in the oven to roast until the veggies begin to char, about 12 minutes.
  • Add the chicken to a bowl and toss with the remaining oil and seasonings. Add the chicken to the veggies and return to the oven. Cook until the chicken is cooked through, 7 to 8 minutes. Remove from the oven, then squeeze over the lime juice and toss.
  • Serve the chicken and veggies on the warm tortillas, then top with the guacamole, salsa, sour cream, queso fresco and cilantro and garnish with lime wedges on the side.

1 mounded tablespoon chili powder
1 teaspoon ancho chile powder
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 green bell pepper, sliced thinly into strips
1 red bell pepper, sliced thinly into strips
1 medium onion, sliced thinly
8 ounces white mushrooms, sliced
3 tablespoons olive oil
2 pounds boneless, skinless chicken thighs, cubed into bite-size pieces
1 lime, juiced
10 fajita-size flour tortillas, warmed
1 cup guacamole
1 cup salsa
1 cup sour cream
1 cup queso fresco
1/4 cup fresh cilantro leaves
1 lime, cut into wedges

CHICKEN AND BEEF FAJITAS

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 5h10m

Yield 15 servings

Number Of Ingredients 45



Chicken and Beef Fajitas image

Steps:

  • For the marinade: In a blender, combine the olive oil, chili powder, Worcestershire, cumin, red pepper flakes, garlic and lime juice. Next add the sugar, salt and pepper and blend the marinade until it's totally combined and smooth.
  • For the meat: Place the chicken and beef in separate 2-quart baking dishes or large resealable plastic storage bags. Pour the marinade over the chicken and beef and rub the marinade all over the meat. Give your hands a good wash, and then cover the dishes with plastic wrap and let them marinate in the fridge for 4 to 6 hours.
  • For the pico de gallo: Chop the tomatoes, jalapenos and onion into a very small dice. (Leave the seeds in your jalapenos for a hotter pico. Adjust the amount of jalapenos to your preferred temperature.) Next, chop up a nice-sized bunch of cilantro. Just remove and discard the long leafless stems before chopping. No need to remove the leaves from the stems completely. Place all of these ingredients together in a bowl and give it a good stir. Squeeze the juice of half a lime into the bowl. Add salt to taste and stir again.
  • For the fajita vegetables: Throw the onions and bell peppers into a bowl and toss with the olive oil and some salt and pepper.
  • When ready to cook, preheat the grill to high heat.
  • Cook the chicken on both sides until completely cooked through (or to an internal temperature of 165 degrees F), about 4 minutes per side. Remove it to a platter to rest for 5 to 10 minutes.
  • Grill the beef on both sides until completely cooked through, about 5 minutes in total. Remove it to a platter to rest for 5 to 10 minutes.
  • Tip the fajita vegetables into a grill basket and grill until cooked, tossing occasionally, about 10 minutes.
  • To put it all together: Pile the veggies on a platter. Slice the chicken and beef.
  • For the fixins: Wrap the tortillas in foil and warm through on the grill. Serve the chicken, beef and veggies with the warm tortillas, Fiesta Beans, grated cheese, sour cream, lime wedges and pico de gallo.
  • Place the beans in a large bowl and cover them with cold water. Set them aside and let them soak for 5 to 6 hours or overnight.
  • Drain and rinse the beans, and then place them in a large pot. Add the garlic, green, orange and red bell peppers and the onions. Cover them with about an inch of water, and then add the ham hock or bacon. Next add the chili powder, cumin, salt and pepper. Stir to combine, and then bring the mixture to a boil. Reduce the heat to low and simmer the beans until tender, about 2 hours. Check the liquid level about halfway through the cooking process; if you'd prefer the beans to be less soupy, you can ladle off about a third of the cooking liquid.

1/2 cup olive oil
1/4 cup chili powder
3 tablespoons Worcestershire sauce
1 tablespoon ground cumin
1/2 teaspoon red pepper flakes
3 cloves garlic, minced
Juice of 3 limes
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon black pepper
3 pounds boneless, skinless chicken breasts
3 pounds skirt steak
5 plum (Roma) tomatoes
3 jalapeno peppers
1/2 large (or 1 small) onion
1 bunch fresh cilantro
1/2 lime
Salt
2 medium onions, halved and sliced
1 green bell pepper, seeded and sliced into strips
1 green bell pepper, seeded and sliced into strips
1 orange bell pepper, seeded and sliced into strips
1 orange bell pepper, seeded and sliced into strips
1 red bell pepper, seeded and sliced into strips
1 red bell pepper, seeded and sliced into strips
1 yellow bell pepper, seeded and sliced into strips
1 yellow bell pepper, seeded and sliced into strips
2 tablespoons olive oil
Salt and freshly ground black pepper
30 to 40 flour tortillas
Fiesta Beans, recipe follows
1 pound grated Cheddar cheese
One 8-ounce container sour cream
5 limes, sliced into wedges
2 pounds dried pinto beans
6 cloves garlic, minced
2 green bell peppers, seeded and diced
2 orange bell peppers, seeded and diced
2 red bell peppers, seeded and diced
1 onion, diced
1 ham hock (or 6 slices thick-cut bacon, cut into pieces)
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon black pepper

CHICKEN AND VEGGIE FAJITAS

Turn dinner into a Mexican fiesta by filling tortillas with a tasty mix of chicken, broccoli, red peppers, salsa and Cheddar.

Provided by My Food and Family

Categories     Home

Time 30m

Yield Makes 4 servings.

Number Of Ingredients 9



Chicken and Veggie Fajitas image

Steps:

  • Heat oil in large skillet on medium heat. Add garlic; cook and stir 2 min. Add chicken and onions; cook 5 to 6 min. or until chicken is done.
  • Stir in broccoli, peppers and salsa; cook 5 min. or until heated through, stirring occasionally.
  • Spoon onto tortillas; top with cheese. Roll up.

Nutrition Facts : Calories 340, Fat 12 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 600 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 33 g

1 Tbsp. olive oil
2 cloves garlic, chopped
1 lb. boneless skinless chicken breasts, cut into strips
1/2 cup chopped red onions
1 pkg. (10 oz.) frozen chopped broccoli, thawed
1 red pepper, cut into strips
1/2 cup TACO BELL® Thick & Chunky Salsa
4 flour tortillas (6 inch)
1/2 cup KRAFT 2% Milk Shredded Cheddar Cheese

HOMEMADE CHICKEN FAJITAS

Making homemade fajita seasoning is a lot easier than you might think, and you probably already have the ingredients in your spice cabinet. Simply combine a mixture of chili powder, cumin, paprika, cayenne pepper, garlic powder, salt, and black pepper, and voila, you're ready to make fajitas. Brighten up this dish with a mixture of red, orange, yellow, and green peppers. Top with your favorite garnishes. We use sour cream, pico de gallo, and guacamole.

Provided by Mark A. Sheeler

Categories     World Cuisine Recipes     Latin American     Mexican

Time 5h35m

Yield 4

Number Of Ingredients 12



Homemade Chicken Fajitas image

Steps:

  • Whisk chili powder, paprika, salt, pepper, cayenne pepper, and garlic powder for fajita seasoning together in a small bowl.
  • Trim chicken of any excess fat and place in a large, lidded bowl. Add 2 tablespoons olive oil and sprinkle with about 3/4 of the fajita seasoning. Toss, adding more oil if necessary, until coated. Poke chicken with a knife to allow penetration of seasoning and oil. Place the lid on the bowl and shake until chicken is thoroughly coated. Marinate in the refrigerator, shaking every couple of hours, for 4 to 6 hours.
  • Remove the marinating bowl from the refrigerator and let sit on the counter until chicken is room temperature, about 1 hour.
  • Preheat an outdoor grill for medium heat and lightly oil the grate. Preheat the oven to 350 degrees F (175 degrees C). Make 2 stacks of 4 tortillas, and wrap each one in aluminum foil.
  • Heat remaining 2 tablespoons olive oil in a large skillet over medium heat. Add peppers and onion. Stir in remaining fajita seasoning and cook, stirring occasionally, until vegetables are soft, 8 to 10 minutes.
  • While vegetables are cooking, place tortillas in the oven to warm. At the same time, grill chicken, turning halfway through, until no longer pink in the center and the juices run clear, 2 to 3 minutes per side.
  • To assemble fajitas, fill warmed tortillas with chicken, peppers, and onions.

Nutrition Facts : Calories 560.4 calories, Carbohydrate 43.9 g, Cholesterol 96.9 mg, Fat 23.3 g, Fiber 5.3 g, Protein 42.4 g, SaturatedFat 4.4 g, Sodium 1099.1 mg, Sugar 6.3 g

1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon ground paprika
1 teaspoon salt
1 teaspoon ground black pepper
¼ teaspoon cayenne pepper
¼ teaspoon garlic powder
1 ½ pounds skinless, boneless chicken breast, cut into strips
4 tablespoons olive oil, or more as needed
2 bell peppers, sliced
1 onion, thinly sliced
8 (6 inch) flour tortillas

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