CHICKEN FAJITA CHILI RECIPES

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FLAVORFUL CHICKEN FAJITAS RECIPE: HOW TO MAKE IT



Flavorful Chicken Fajitas Recipe: How to Make It image

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

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 6 servings.

Number Of Ingredients 16

4 tablespoons canola oil, divided
2 tablespoons lemon juice
1-1/2 teaspoons seasoned salt
1-1/2 teaspoons dried oregano
1-1/2 teaspoons ground cumin
1 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon crushed red pepper flakes, optional
1-1/2 pounds boneless skinless chicken breasts, cut into thin strips
1/2 medium sweet red pepper, julienned
1/2 medium green pepper, julienned
4 green onions, thinly sliced
1/2 cup chopped onion
6 flour tortillas (8 inches), warmed
Optional: Shredded cheddar cheese, taco sauce, salsa, guacamole, sliced red onions and sour cream

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. Add toppings as desired, fold in half.

Nutrition Facts : Calories 369 calories, FatContent 15g fat (2g saturated fat), CholesterolContent 63mg cholesterol, SodiumContent 689mg sodium, CarbohydrateContent 30g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 28g protein. Diabetic Exchanges 3 lean meat

ONE-POT CHICKEN FAJITA PASTA - SKINNYTASTE



One-Pot Chicken Fajita Pasta - Skinnytaste image

A Mexican-inspired pasta dish... Chicken fajitas meets pasta night! This easy chicken dinner is made in one pot, for an easy dinner ready in under 30 minutes!

Provided by Gina

Categories     Dinner

Total Time 30 minutes

Yield 5

Number Of Ingredients 18

2 tsp olive oil
1 lb boneless (skinless chicken breasts, cut into bite-sized pieces)
1 tsp kosher salt
1 1/2 tsp ground cumin
1 tsp paprika
1/2 tsp chili powder
1/2 tsp garlic powder
1 large white onion (sliced)
1 large red bell pepper (sliced)
1 large yellow bell pepper (sliced)
3 cloves garlic (minced)
2 cups less-sodium chicken broth
1 10-oz can Mild Ro-Tel Diced Tomatoes & Green Chiles
7 oz pasta (use gluten-free pasta for GF)
1/2 cup light sour cream
1 scallion (diced)
2 tablespoons chopped cilantro
4 oz diced avocado (from 1 small)

Steps:

  • Season chicken with 3/4 tsp salt, 1 tsp cumin, 1/2 tsp paprika, 1/4 tsp chili powder and 1/4 tsp garlic powder.
  • In a large deep nonstick skillet, heat 1 teaspoon olive oil over high heat. When the oil is very hot, add the chicken and cook until browned, stirring about 5 to 6 minutes.Transfer to a plate and set aside.
  • Reduce heat to medium, add the remaining teaspoon of olive oil to the skillet.
  • When the oil is hot, add the onions, bell peppers, and remaining 1/2 tsp cumin, 1/2 tsp paprika, 1/4 tsp chili powder and 1/4 tsp garlic powder, 1/4 tsp salt. Cook, stirring occasionally, until soft, about 10 minutes.
  • Add minced garlic, and stir until fragrant and well combined, about 30 seconds.
  • Remove from heat and transfer to the plate with the chicken.
  • In the same skillet, add the broth, diced tomatoes and uncooked pasta. Stir to combine and bring to a boil, then cover, reduce heat to medium-low, and cook for 15 minutes until pasta is tender and liquid is mostly absorbed.
  • Add the chicken and veggies back into the skillet and stir to combine until heated through, about 2 minutes.
  • Mix in the sour cream and top with scallions and cilantro. Serve with avocado on top.

Nutrition Facts : ServingSize 1 1/2 cups, Calories 390 kcal, CarbohydrateContent 43 g, ProteinContent 29 g, FatContent 12 g, CholesterolContent 76 mg, SodiumContent 754 mg, FiberContent 6 g, SugarContent 4 g

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