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
QUICK AND EASY BAKED CHICKEN FAJITAS
I've been making chicken fajitas on the stove with packaged taco seasoning for years but always had so much clean up afterwards. This was not only better tasting, but also easier to clean up and way more satisfying! Serve with warm tortillas, sour cream, and shredded cheese. Taco sauce optional.
Provided by Nancy Ball
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Drizzle 2 tablespoons olive oil over the bottom of a 10x14 glass dish. Add chicken strips.
- Combine remaining 2 tablespoons olive oil, garlic granules, chili powder, oregano, and cumin in a small bowl. Rub mixture over the chicken. Add tomatoes, onion, green bell pepper, red bell pepper, and green chiles. Mix thoroughly. Sprinkle with seasoned salt.
- Bake in the preheated oven, uncovered, until chicken is no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 430.3 calories, Carbohydrate 12.1 g, Cholesterol 129 mg, Fat 19.3 g, Fiber 3.3 g, Protein 49.3 g, SaturatedFat 3.5 g, Sodium 561.8 mg, Sugar 6.5 g
EASY CHICKEN FAJITAS
Delicious and easy chicken fajitas. Serve with preferred toppings such as black beans, cheese, guacamole, sour cream, rice, salsa, etc.
Provided by Suzie Clymer
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Heat 1 tablespoon oil in a skillet over medium heat; stir in onion and bell pepper. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Remove vegetables to a plate.
- Add chicken to the skillet, adding more oil if needed. Saute until chicken is no longer pink and the juices run clear, about 5 minutes. Add water and taco seasoning; stir until seasoning dissolves. Simmer until sauce begins to thicken and stick to chicken, and chicken is fully cooked, 3 to 5 minutes.
- Serve chicken and vegetables on tortillas.
Nutrition Facts : Calories 339.7 calories, Carbohydrate 43 g, Cholesterol 32.3 mg, Fat 9.9 g, Fiber 3.5 g, Protein 18 g, SaturatedFat 2.2 g, Sodium 767 mg, Sugar 5.6 g
EASY CHICKEN FAJITAS W. W.POINTS PLUS 12 RECIPE - (4.5/5)
Provided by Bettybug
Number Of Ingredients 6
Steps:
- Cut chicken breast into strips. Simmer strips in broth until just about done. Place in skillet along with 1 cup cooking broth, taco seasoning, bell peppers and onion. Simmer until chicken is done and sauce becomes thick. Add remaining broth (1/2 c.) and simmer 10 minutes. Ready to eat! Recommended Toppings: Lettuce, Tomato, Retried Beans, Sour Cream Enjoy!
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- Mix the fajita seasoning in a small bowl with the cornstarch. Add 1/4 cup of the oil and the juice of 1 lime and whisk to combine. Thin the mixture with water if it's too pasty. Set aside.
- Slice the chicken breast into 1/4" thick slices and place in a shallow bowl or zippered freezer bag if making ahead for meal prep. Add 2/3 of the fajita seasoning marinade and toss to coat the chicken well. Set aside.
- While the chicken marinades, slice the bell peppers and onion and place in a shallow bowl or zippered freezer bag if making ahead for meal prep. Add the remaining 1/3 of the marinade and toss the vegetables until well coated. Set aside.
- Heat 1 tablespoon of the oil in a large cast iron skillet or heavy bottomed pan over medium-high heat and add the vegetables. Cook until the onion softens and the peppers take on color, stirring occasionally, for 4-5 minutes. Transfer to the shallow bowl.
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- Cut the chicken breasts into long strips; set aside. Slice the onion into long strips. Slice the peppers into long 1/4 inch strips.
- Heat the olive in a large skillet. Add the chicken to the skillet then sprinkle about half of the fajita seasoning over the chicken and toss. Cook the chicken for 5 to 10 minutes until it's fully cooked and no longer pink, and it's slightly charred, but not burned. Transfer the chicken to a plate and set aside.
- Add another tbsp of olive oil to the skillet, if needed. I used a non stick skillet, so it wasn't necessary to add anymore oil. Add the onion and cook for a couple minutes until it's slightly translucent. Add the peppers and the remaining fajita seasoning and toss. Cook for another 3 to 5 more minutes so the peppers cook slightly, you don't want them over cooked, they should be a bit crunchy. Add the chicken back to the skillet and toss with the peppers.
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- In a separate bowl, combine 1 tablespoon olive oil, juice of ½ lime, chili powder, paprika, onion powder, pepper, cumin and salt. Cut chicken into strips and toss with the spice mixture.
- Preheat 1 tablespoon olive oil over medium high. Add ½ of the chicken and cook until just cooked, about 3-5 minutes. Remove from pan and set aside. Repeat with remaining chicken.
- Set chicken aside and add 1 tablespoon oil to the pan. Drain onions well and cook 2 minutes. Add in sliced peppers and cook an additional 2 minutes or just until hot. Add chicken back to the pan and stir to combine.
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