BAKED CHICKEN FAJITAS RECIPES
EASY OVEN-BAKED CHICKEN FAJITAS RECIPE - BETTYCROCKER.…
No need for the scorching hot platters you see in restaurants—these easy chicken fajitas are made right in your oven! A virtually universal favorite, these baked chicken fajitas combine a blend of Mexican seasonings and the essential onions and bell peppers that help fill up your tortilla with flavor. Baking chicken fajitas in the oven not only makes your life easier, it also keeps your chicken juicy, develops the flavors of the seasonings and roasts the onions and peppers to melty tenderness.
Provided by Jessica Walker
Total Time 50 minutes
Prep Time 10 minutes
Yield 9
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cut onion and bell pepper into even slices; place in baking dish.
- Cut chicken breasts into thin strips; add to vegetables in dish. Sprinkle with seasoning mix; drizzle with oil. Stir until combined and pieces are coated.
- Bake 35 to 40 minutes, stirring once halfway through baking, until chicken is no longer pink in center.
- Spoon small amount of chicken and veggies onto each tortilla. Top each with sour cream, salsa and cilantro, or your favorite fajita toppings.
Nutrition Facts : Calories 140 , CarbohydrateContent 16 g, CholesterolContent 10 mg, FatContent 1 , FiberContent 0 g, ProteinContent 6 g, SaturatedFatContent 1 1/2 g, ServingSize 1 Serving, SodiumContent 400 mg, SugarContent 2 g, TransFatContent 0 g
BAKED LEMON CHICKEN RECIPE: HOW TO MAKE IT
I found this baked lemon chicken recipe many years ago when my children were toddlers. I've changed it a little over the years to make it my own. Everyone in my family just loves it!
Provided by Taste of Home
Categories Dinner
Total Time 50 minutes
Prep Time 25 minutes
Cook Time 25 minutes
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a shallow bowl, combine flour and pepper; dredge the chicken. Set remaining flour mixture aside. In a skillet, brown chicken in oil; transfer to an ungreased 9-in. square baking dish. , In a saucepan, saute onion in butter. Add reserved flour mixture; stir to form a thick paste. Gradually add broth, lemon juice, basil and thyme; mix well. Bring to boil; cook and stir for 2 minutes or until thickened and bubbly. Pour over the chicken. Top each half with a lemon slice. Sprinkle parsley. Cover and bake at 350° for 25-30 minutes or until the juices run clear. Serve over rice if desired.
Nutrition Facts : Calories 312 calories, FatContent 14g fat (4g saturated fat), CholesterolContent 103mg cholesterol, SodiumContent 353mg sodium, CarbohydrateContent 9g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 36g protein. Diabetic Exchanges 5 lean meat
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The ingredient that makes this marinade both spicy and sweet is adobo sauce from canned chiles in adobo, a useful sauce that I had not thought to use in marinades until I was introduced to the idea by the cookbook author and television host Pati Jinich. The sauce has enough heat, so I don’t use the canned chipotles, though you could add one if you wanted. I hold back a couple of tablespoons of the marinade and use it to finish the vegetables and deglaze the pan.
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Reviews 5
Total Time 1 hours 45 minutes
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Reviews 5
Total Time 1 hours 45 minutes
Cuisine southwestern
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