CHICKEN FAJITAS
Marinating chicken and peppers and onions in a highly flavored marinade and then grilling gives it all the flavor without fat. A spiced creamy yogurt sauce and avocado sauce wrapped in a corn tortilla with fresh cilantro keeps the fajitas healthy and fresh tasting.
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 17
Steps:
- 1. Put the cilantro, lime juice, broth, scallions, garlic, jalapeno, honey, and salt in a blender, puree until smooth. Reserve 2 tablespoons; do not wash out the blender.
- Put chicken breasts in a medium bowl and the peppers and onions in another. Divide the remaining cilantro puree evenly between the chicken and the peppers and onions. Toss well to coat the chicken and vegetables and let stand, at room temperature, for 30 minutes.
- 2. Add the avocado, 1/2 cup water, and the reserved 2 tablespoons cilantro sauce to the blender. Puree until smooth and season with salt. Set aside.
- 3. Heat the oil in a small skillet set over medium heat until hot. Add the cumin and coriander and continue to cook until fragrant, about 30 seconds to 1 minute. Pour the spices over the yogurt and set aside for the flavors to blend. Stir before serving.
- 4. Preheat a grill for medium-high/direct heat cooking. Oil the grill grates. Grill the chicken and vegetables, turning, until the vegetables are tender and the chicken reaches an internal temperature of 160 degrees F, about 5 to 8 minutes for the vegetables and 12 to 15 minutes for the chicken. Let chicken rest 5 minutes. Place the tortillas on the grill until just warmed through, about 30 seconds.
- 5. To assemble the fajitas: slice the onions and peppers into thin strips and then slice the chicken. Place some peppers, onions, chicken and cilantro in a tortilla topped with the spiced yogurt and the avocado sauce.
Nutrition Facts : Calories 347, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 66 milligrams, Sodium 157 milligrams, Carbohydrate 37 grams, Fiber 5 grams, Protein 31 grams
FLAVORFUL CHICKEN FAJITAS
This chicken fajitas recipe is definitely on my weeknight dinner rotation. The marinated chicken in these popular wraps is mouthwatering. The fajitas go together in a snap and always get raves! -Julie Sterchi, Campbellsville, Kentucky
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken. Turn to coat; cover. Refrigerate for 1-4 hours. , In a large cast-iron or other heavy skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm. , Drain chicken, discarding marinade. In the same skillet, cook chicken over medium-high heat until no longer pink, 5-6 minutes. Return pepper mixture to pan; heat through. , Spoon filling down the center of tortillas; fold in half. Serve with toppings as desired.
Nutrition Facts : Calories 369 calories, Fat 15g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 689mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 1g fiber), Protein 28g protein. Diabetic Exchanges
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
GREAT CHICKEN FAJITAS
I LOVE Cooks Illustrated and I buy the magazine often. This is my favorite Chicken Fajita recipe. The only change I made was doubling the marinade so I can have extra juices for the chicken and veggies to soak in after they're cooked- it makes them even juicier! Hope you like it as much as I do. I also cheat by using a George Foreman Grill, where they suggest grilling it over charcoal.
Provided by codeblusqrl
Categories Chicken Breast
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a medium bowl, whisk lime juice, 8 tbs of oil, garlic, worcestershire, brown sugar, jalapeño, cilantro, 2 tsp salt and 1 1/2 tsp pepper. Remove 1/2 c of marinade and set aside.
- Add another tsp of salt to marinade. Add the whole chicken breasts in marinade, cover and refrigerate for 15 minutes.
- Slice onions into onion rounds and red and yellow peppers into strips. Brush both sides of onion rounds and peppers with oil and season with salt and black pepper. Set aside.
- Heat up grill. (I put a layer of plastic wrap on top and below the chicken breasts and pound them a little before cooking so they cook more evenly) Cook whole chicken breasts until cooked through. (when meat thermometer reads 175-It will continue to cook when off of heat) Remove and put on plate with a tent of foil to keep warm.
- Grill vegetables until done and put in bowl.
- Cut up chicken breasts into strips and add to bowl of vegetables. Add the reserved marinade and toss the chicken and veggies until nice and covered. Serve.
Nutrition Facts : Calories 478.2, Fat 36.4, SaturatedFat 5.2, Cholesterol 56.6, Sodium 193.8, Carbohydrate 19.3, Fiber 2.4, Sugar 8.5, Protein 20.6
MEXICAN CHICKEN FAJITAS
When we're in the mood for Mexican food, I'll reach for this recipe. Much of the meal can be prepared in advance, so I can avoid the last-minute rush at dinnertime.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a glass bowl or resealable plastic bag, mix first eight ingredients. Add chicken; toss to coat. Cover or close bag and refrigerate for 4 hours. Drain, discarding marinade. , Saute chicken in a large skillet over medium heat for 6-7 minutes or until juices run clear. Spoon about 1/2 cup chicken down the center of each tortilla. , Top with lettuce, cheese, tomato, sour cream and taco sauce. Fold in sides of tortilla and serve immediately.
Nutrition Facts :
CHICKEN FAJITAS
Add fun to a kids' party and cut down on prep time with fajitas the little ones can build themselves. Serve with guacamole alongside the chicken and peppers
Provided by Lulu Grimes
Categories Lunch
Time 45m
Number Of Ingredients 13
Steps:
- Slice the chicken breasts in half horizontally, then cut them into thin strips. Put them in a bowl, add the remaining ingredients and rub into the chicken with your hands.
- Heat the oil for the pepper mix in a large frying pan and fry the onion wedges for 6 mins or until softened. Turn the heat up high so the wedges char slightly at the edges, season well and, using a slotted spoon, lift them onto a baking tray and keep warm.
- Add the peppers in batches, cook them the same way, then transfer to the baking tray with the onions. Cook the tomatoes in the same way and add them to the peppers.
- Heat a griddle pan or use the same frying pan and cook the chicken in batches over a high heat - allow them to catch a little on the edges but don't overcook them. Add them to the baking tray to keep warm.
- Heat the tortillas on the griddle, then wrap in foil and keep warm in the oven, or heat in the microwave following pack instructions.
Nutrition Facts : Calories 652 calories, Fat 24 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 10 grams sugar, Fiber 7 grams fiber, Protein 35 grams protein, Sodium 2.3 milligram of sodium
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BEST EVER CHICKEN FAJITAS RECIPE - LITTLE SPICE JAR
From littlespicejar.com
5/5 (40)Category ChickenServings 6Total Time 2 hrs 30 mins
- MARINADE: combine the ingredients for the marinade along with 1 ½ teaspoons salt and ½ teaspoon black pepper. Use a whisk to combine before adding the jalapeño slices and the chicken breast. Let marinate covered in the refrigerator for 4-6 hours. Remove from the refrigerator and allow the chicken to sit at room temperature for 30 minutes before cooking.
- Set a large cast iron skillet or nonstick skillet over high heat and let heat up for a couple of minutes. Drizzle in a teaspoon of oil and add half the chicken to the pan and cook on each side for about 3-5 minutes or longer depending on the thickness of the chicken. If the pan becomes too hot, reduce the heat to medium-high. Remove the chicken from the panand allow to rest for several minutes. Cooke the remaining chicken the same way. Slice the chicken into thin slices.
- FAJITA VEGGIES: Add another teaspoon of oil to the pan over high heat, add half the onions and bell peppers. Let the veggies begin to sizzle and toss as necessary. You can drizzle in some of that chicken marinade if you want to flavor the veggies but be sure to cook them well. Season with a pinch of salt and pepper. Remove the veggies to a plate and cook the remaining veggies the same way.
- ASSEMBLY: Serve the chicken fajitas in tortillas or on rice bowls topped with your favorite toppings!
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