Chicken Fajitas For Two Recipes

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WEEKNIGHT CHICKEN FAJITAS FOR TWO

My family loves fajitas and asks for them at least once a week. This quick and easy version gets as close to the version our local taqueria serves.-Tanya Cook, West Salem, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 2 servings.

Number Of Ingredients 16



Weeknight Chicken Fajitas for Two image

Steps:

  • Combine the seasonings; set aside 1 tablespoon. Add 2 tablespoons oil, marinade for chicken, juices and Liquid Smoke if desired to remaining mixture; pour into a large resealable plastic bag. Add the chicken; seal bag and turn to coat. Refrigerate for 2 hours, turning occasionally., Drain and discard marinade. In a large skillet, saute chicken in 1 tablespoon oil until no longer pink. Remove and keep warm., In the same skillet, saute the onion, red pepper and reserved seasonings in remaining oil until crisp-tender. Return chicken to the pan; heat through. Spoon chicken and vegetables onto tortillas; fold in sides. Serve with toppings as desired.

Nutrition Facts :

1 tablespoon paprika
1 teaspoon dried cilantro flakes
1 teaspoon ground cumin
1/2 teaspoon each salt, garlic powder, cayenne pepper and pepper
1/2 teaspoon dried thyme
1/4 teaspoon white pepper
4 tablespoons olive oil, divided
2 tablespoons marinade for chicken
4 teaspoons lemon juice
1 tablespoon lime juice
1/8 teaspoon Liquid Smoke, optional
2 boneless skinless chicken breast halves (4 ounces each), cut into strips
1 medium onion, sliced
1 medium sweet red pepper, sliced
4 flour tortillas (6 inches), warmed
Optional toppings: sour cream, salsa, guacamole, shredded cheddar cheese, chopped lettuce and tomatoes

AIR FRYER CHICKEN FAJITAS FOR TWO

Air fry your chicken fajitas for a quick and tasty south-of-the-border meal. The vegetables and chicken can cook at the same time, in only 10 minutes! Customize your fajitas with the toppings you love, such as: shredded cheese, sour cream, guacamole, pico de gallo, cilantro, sliced tomatoes, or tomato salsa. Serve alone as a light lunch, or with Spanish rice and refried beans for a more substantial meal.

Provided by Bibi

Categories     World Cuisine Recipes     Latin American     Mexican

Time 25m

Yield 2

Number Of Ingredients 12



Air Fryer Chicken Fajitas for Two image

Steps:

  • Preheat an air fryer to 370 degrees F (190 degrees C) according to manufacturer's instructions.
  • Combine cumin, smoked paprika, ancho chile powder, garlic powder, coriander, salt, and pepper in a bowl. Slice tenderloins lengthwise into 1/2-inch strips.
  • Combine bell pepper strips and onion slices in a large bowl. Toss with 1 tablespoon olive oil, then sprinkle 1/2 of the seasoning mixture over the vegetables. Toss until evenly coated. Place vegetables in the bottom of the air fryer basket.
  • Combine tenderloin strips and remaining 1 tablespoon olive oil in a bowl; toss to combine. Sprinkle remaining seasoning mixture on the chicken strips and toss to coat evenly. Place chicken strips on top of the vegetables in the air fryer basket.
  • Air fry until chicken is cooked through, about 10 minutes. Squeeze lime juice over all the ingredients. Serve on flour tortillas.

Nutrition Facts : Calories 608.4 calories, Carbohydrate 60.7 g, Cholesterol 69.2 mg, Fat 24.4 g, Fiber 4.8 g, Protein 34.9 g, SaturatedFat 4.6 g, Sodium 532.2 mg, Sugar 2.2 g

½ teaspoon ground cumin
½ teaspoon smoked paprika
½ teaspoon ancho chile powder, or to taste
½ teaspoon garlic powder
¼ teaspoon ground coriander
salt and ground black pepper to taste
½ pound chicken breast tenderloins
½ medium green bell pepper, sliced into strips
½ medium onion, sliced into rings
2 tablespoons extra-virgin olive oil, divided
½ lime
4 (8 inch) flour tortillas

CHICKEN FAJITAS FOR TWO

Make and share this Chicken Fajitas for Two recipe from Food.com.

Provided by Millereg

Categories     Lunch/Snacks

Time 3h20m

Yield 2 serving(s)

Number Of Ingredients 15



Chicken Fajitas for Two image

Steps:

  • Dump the chopped garlic, chopped onion, salt and pepper in either wine or beer to equal about 1 cup and combine well.
  • Dump the chicken breast and vegetables in the mixture and marinate for a couple of hours or overnight.
  • In an oiled hot iron pan, sauté the chicken, peppers, onion slices and diced tomatoes until done.
  • Slice the chicken and serve immediately with warmed tortillas.
  • Serve with cheese, guacamole, sour cream, chopped chilies and salsa.

1 -2 boneless skinless chicken breast
chopped garlic
chopped onion
salt
pepper
wine or mexican beer
yellow bell peppers or red bell pepper, seeded and sliced to equal about 1 cup
1 small onion, sliced
diced tomato
shredded cheddar cheese or monterey jack cheese
prepared guacamole
sour cream
chopped chile
prepared salsa
warmed flour tortilla

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