ONE-PAN CHICKEN FAJITA RICE BOWL RECIPE BY TASTY
Here's what you need: red bell pepper, yellow bell pepper, white onion, large, boneless, skinless chicken breasts, olive oil, wild rice, avocado, salt, pepper, cumin, garlic powder, paprika
Provided by Tiffany Lo
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F (200°C).
- In a bowl, mix together the salt, pepper cumin, garlic powder, and paprika.
- Add chicken, peppers, and onions to a baking tray and a pour of oil.
- Sprinkle seasoning on chicken, bell peppers, and onions.
- Bake for 20-22 minutes or until internal temperature reaches 165°F (75°C).
- Serve with avocado slices (optional) and rice of choice now. Or refrigerate in airtight container up to 3-4 days.
- Enjoy!
Nutrition Facts : Calories 758 calories, Carbohydrate 117 grams, Fat 13 grams, Fiber 11 grams, Protein 46 grams, Sugar 10 grams
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
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
EASY CHICKEN FAJITAS
Need a simple, vibrant midweek meal the family will love? Put together these easy chicken fajitas and people can create their own masterpieces at the table
Provided by Member recipe by Steven Morris
Categories Dinner, Main course, Supper
Time 25m
Number Of Ingredients 14
Steps:
- Heat oven to 200C/180C fan/gas 6 and wrap 6 medium tortillas in foil.
- Mix 1 heaped tbsp smoked paprika, 1 tbsp ground coriander, a pinch of ground cumin, 2 crushed garlic cloves, 4 tbsp olive oil, the juice of 1 lime and 4-5 drops Tabasco together in a bowl with a big pinch each of salt and pepper.
- Stir 2 finely sliced chicken breasts, 1 finely sliced red onion, 1 sliced red pepper and 1 finely sliced red chilli, if using, into the marinade.
- Heat a griddle pan until smoking hot and add the chicken and marinade to the pan.
- Keep everything moving over a high heat for about 5 mins using tongs until you get a nice charred effect. If your griddle pan is small you may need to do this in two batches.
- To check the chicken is cooked, find the thickest part and tear in half - if any part is still raw cook until done.
- Put the tortillas in the oven to heat up and serve with the cooked chicken, a bag of mixed salad and one 230g tub of fresh salsa.
Nutrition Facts : Calories 723 calories, Fat 26 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 12 grams sugar, Fiber 11 grams fiber, Protein 39 grams protein, Sodium 2.48 milligram of sodium
ONE-PAN CHICKEN FAJITA RECIPE BY TASTY
Here's what you need: green bell pepper, red bell pepper, onion, olive oil, salt, pepper, chicken breast, parchment paper, chilli powder, garlic powder, cumin, paprika, salt, ground black pepper
Provided by Tiffany Lo
Categories Dinner
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F (200°C).
- Place bell peppers and onions into mixing bowl and thoroughly coat with olive oil, salt, and pepper.
- Tear off a sheet of parchment paper, large enough to fold into a packet.
- Place bell peppers and chicken breast on top of parchment paper. Season with the fajita seasoning.
- Fold the edges of the parchment paper widthwise 2-3 times then twist the ends until fully closed.
- Bake for 20-25 minutes or until internal temperature reaches 165°F (74°C).
- Enjoy!
Nutrition Facts : Calories 135 calories, Carbohydrate 3 grams, Fat 8 grams, Fiber 0 grams, Protein 12 grams, Sugar 0 grams
FAJITA CHICKEN AND RICE DINNER RECIPE BY TASTY
Here's what you need: extra virgin olive oil, lime juice, agave nectar, kosher salt, dried oregano, chili powder, ground cumin, boneless, skinless chicken thighs, small yellow onion, medium green bell pepper, medium yellow bell pepper, medium red bell pepper, white long grain rice, chicken stock, black pepper, Lime wedge, fresh cilantro
Provided by Katie Aubin
Categories Dinner
Time 1h25m
Yield 4 servings
Number Of Ingredients 17
Steps:
- In a shallow dish or medium bowl, whisk together the olive oil, lime juice, agave, 1 teaspoon of salt, the oregano, chili powder, and 2 teaspoons of cumin. Add the chicken and toss to coat well. Cover with plastic wrap and marinate in the refrigerator for at least 30 minutes, up to 4 hours.
- Preheat the oven to 400˚F (200˚C).
- Remove the chicken from the marinade and place in a large oven-safe pot over medium-high heat, being careful not to overcrowd the pot. Cook for 3 minutes, or until golden brown, then flip and repeat on the other side. Remove the chicken from the pot and set aside.
- Add the onion and bell peppers to the pot. Cook for 2-3 minutes, or until starting to soften.
- Add the rice and chicken stock. Season with the remaining teaspoon of cumin, the pepper, and remaining 2 teaspoons of salt. Bring to a boil, then return the chicken thighs to the pot.
- Cover with a lid and transfer to the oven until the rice is tender, about 45 minutes.
- Garnish with a squeeze of lime juice and cilantro.
- Enjoy!
Nutrition Facts : Calories 790 calories, Carbohydrate 80 grams, Fat 37 grams, Fiber 4 grams, Protein 34 grams, Sugar 16 grams
FAJITA PASTA BAKE RECIPE BY TASTY
Here's what you need: yellow bell pepper, green bell pepper, red bell pepper, mushroom, medium yellow onion, chili powder, paprika, garlic powder, cumin, salt, pepper, olive oil, penne pasta, sour cream, shredded pepper jack cheese, fresh parsley
Provided by Gwenaelle Le Cochennec
Categories Dinner
Yield 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 400°F (200°C).
- In a nonstick baking dish, add the bell peppers, mushrooms, and onion.
- In a small bowl, combine the chili powder, paprika, garlic powder, cumin, salt, and pepper.
- Pour the olive oil and half of the spice mix over the vegetables and toss well to coat.
- Bake the vegetables for about 30 minutes, stirring occasionally, until tender.
- In a large pot of boiling water, cook the pasta according to the package instructions, until tender.
- Drain the pasta, reserving about 1 cup (240 ml) of cooking water.
- Return the drained pasta to the pot and add the roasted vegetables. Add the rest of the spice mix, the reserved pasta water, and the sour cream and mix to combine.
- Transfer the pasta mixture to the baking dish used for roasting the vegetables and spread evenly. Sprinkle the cheese over the top.
- Bake for about 15 minutes, until the cheese is golden brown.
- Let cool for about 5 minutes, then serve. Garnish with parsley, if desired.
- Enjoy!
Nutrition Facts : Calories 828 calories, Carbohydrate 98 grams, Fat 34 grams, Fiber 6 grams, Protein 31 grams, Sugar 9 grams
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- Add onions, salt and pepper, and saute for 2-3 minutes until slightly softened. Add a splash of broth (you can use some from the amount you measured out) if you need to deglaze the pan and speed up the cooking process some. Add peppers and remaining taco seasoning and saute for another 2-3 minutes.
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