CHICKEN FAJITAS ALL RECIPE RECIPES

Name: Flavorful Chicken Fajitas
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 servings.
Cuisine: North America, Mexican
Ingredients: 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

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

Ingredients

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

HEALTHY FAJITA RECIPE | JAMIE OLIVER CHICKEN RECIPES

Healthy fajita recipe | Jamie Oliver chicken recipes image

Sticking to super-lean chicken breasts is the key to making super-food fajitas, and also provides us with a great source of protein, ensuring our muscles stay strong and healthy. I’m bigging up the veg with peppers, aubergine and avocado, helping you embrace the good stuff, plus it’s a really fun one to serve up at the table, letting everyone dig in and build their own.

Total Time 40 minutes

Yield 4

Number Of Ingredients 15

Ingredients

olive oil
1 tablespoon red wine vinegar
1 teaspoon chipotle Tabasco sauce
1 teaspoon dried oregano
2 teaspoons sweet smoked paprika
2 cloves of garlic
1 large red onion
2 x 200 g skinless free-range chicken breasts
3 mixed-colour peppers
1 large aubergine
2 limes
1 bunch of fresh coriander (30g)
1 ripe avocado
4 large seeded wholemeal tortillas
50 g feta cheese

Steps:

1. Put 1 tablespoon of oil into a bowl with the vinegar, chilli sauce, oregano, paprika and a pinch of sea salt and black pepper. Crush in the unpeeled garlic through a garlic crusher and mix together.
2. Peel and halve the onion, slice into 1cm-thick wedges, then slice the chicken lengthways 1cm thick and toss both in the marinade. Leave in the fridge for at least 1 hour, or preferably overnight.
3. Prick the whole aubergine all over with a fork. Blacken the whole peppers and aubergine over a direct flame on the hob, or in a griddle pan on a high heat, until charred and blistered all over.
4. Pop the peppers into a bowl and cover with clingfilm for 10 minutes, then scrape off most of the black skin, discarding the stalks and seeds.
5. Pinch the skin off the aubergine and trim off the ends. Nicely slice it all 2cm thick, dress on a platter with the juice of 1 lime and a few picked coriander leaves, then taste and season to perfection.
6. Cook the chicken and onions in all that lovely marinade in a large non-stick frying pan on a medium-high heat for 6 to 8 minutes, or until cooked through, turning halfway.
7. Peel, destone and finely slice the avocado, and squeeze over the juice of half a lime.
8. Warm the tortillas in a dry frying pan for 30 seconds, then keep warm in a clean tea towel. Take it all to the table, with the feta and the remaining coriander leaves, and let everyone build their own.

Nutrition Facts : Calories 448 calories, FatContent 16.4 g fat, SaturatedFatContent 5.1 g saturated fat, ProteinContent 34.1 g protein, CarbohydrateContent 39.4 g carbohydrate, SugarContent 11.1 g sugar, SodiumContent 1.5 g salt, FiberContent 10.7 g fibre

More about "chicken fajitas all recipe recipes"

BAKED CHICKEN FAJITAS RECIPE: HOW TO MAKE IT

I can't remember when or where I found this oven-baked fajitas recipe, but I've used it nearly every week since. We like it with hot sauce for added spice. —Amy Trinkle, Milwaukee, Wisconsin
From tasteofhome.com
Reviews 4.9
Total Time 35 minutes
Category Dinner
Cuisine North America, Mexican
Calories 375 calories per serving

In a 13x9-in. baking dish coated with cooking spray, combine the chicken, tomatoes, onion and peppers. Combine the oil, chili powder, cumin and salt. Drizzle over chicken mixture; toss to coat. , Bake, uncovered, at 400° for 20-25 minutes or until chicken is no longer pink and vegetables are tender. Spoon onto tortillas; fold or roll tortillas to serve. Serve with toppings as desired.

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EASY CHICKEN FAJITA RECIPE | JAMIE OLIVER CHICKEN RECIPES

This quick fajita recipe is a feast of flavours and colours – get stuck in!
From jamieoliver.com
Total Time 25 minutes
Calories 711 calories per serving

1. Put a griddle pan on a high heat.
2. Halve, deseed and slice the pepper into thin strips, then peel, halve, and finely slice the onion. Slice the chicken lengthways into long strips, roughly the same size as the pepper strips.
3. Put the peppers, onion, and chicken into a bowl with the paprika and cumin. Squeeze over the juice of half a lime, drizzle over 1 tablespoon of oil, season with a good pinch of black pepper and mix well. Put aside to marinate for 5 minutes or so while you make your salsa.
4. For the salsa, finely chop the chilli, roughly chop the tomatoes and the coriander (stalks and all), then place in a clean bowl with a pinch of sea salt and black pepper. Squeeze over the juice of 1 lime, and stir in the coriander.
5. Using tongs, place the pepper, onion, and chicken onto the griddle and cook for 6 to 8 minutes, or until the chicken is golden and cooked through. As the pan will be really hot, keep turning the pieces of chicken and vegetables over so they don’t burn – you just want them to lightly chargrill to give you a lovely flavour.
6. To make the guacamole, squeeze the cherry tomatoes onto a board, then finely chop with ½ -1 red chilli and a handful of coriander leaves, including the top part of the stalks.
7. Halve and destone the avocado, then squeeze it over a board so the flesh comes out of the skin. Discard the skin. Squeeze over the lime juice and chop everything together until fine. Taste and adjust the flavours, if needed.
8. Warm the tortillas in a microwave or warm, dry frying pan, then divide between serving plates. Squeeze the remaining lime juice over the sizzling pan.
9. At the table, carefully help yourselves to the chicken and vegetables straight from the hot grill pan. Just be sure to put it down on top of something that won’t burn, like a chopping board.
10. Serve with bowls of natural yoghurt and guacamole, alongside the Cheddar, a grater, and the lovely fresh salsa.

See details

HEALTHY FAJITA RECIPE | JAMIE OLIVER CHICKEN RECIPES

Sticking to super-lean chicken breasts is the key to making super-food fajitas, and also provides us with a great source of protein, ensuring our muscles stay strong and healthy. I’m bigging up the veg with peppers, aubergine and avocado, helping you embrace the good stuff, plus it’s a really fun one to serve up at the table, letting everyone dig in and build their own.
From jamieoliver.com
Total Time 40 minutes
Calories 448 calories per serving

1. Put 1 tablespoon of oil into a bowl with the vinegar, chilli sauce, oregano, paprika and a pinch of sea salt and black pepper. Crush in the unpeeled garlic through a garlic crusher and mix together.
2. Peel and halve the onion, slice into 1cm-thick wedges, then slice the chicken lengthways 1cm thick and toss both in the marinade. Leave in the fridge for at least 1 hour, or preferably overnight.
3. Prick the whole aubergine all over with a fork. Blacken the whole peppers and aubergine over a direct flame on the hob, or in a griddle pan on a high heat, until charred and blistered all over.
4. Pop the peppers into a bowl and cover with clingfilm for 10 minutes, then scrape off most of the black skin, discarding the stalks and seeds.
5. Pinch the skin off the aubergine and trim off the ends. Nicely slice it all 2cm thick, dress on a platter with the juice of 1 lime and a few picked coriander leaves, then taste and season to perfection.
6. Cook the chicken and onions in all that lovely marinade in a large non-stick frying pan on a medium-high heat for 6 to 8 minutes, or until cooked through, turning halfway.
7. Peel, destone and finely slice the avocado, and squeeze over the juice of half a lime.
8. Warm the tortillas in a dry frying pan for 30 seconds, then keep warm in a clean tea towel. Take it all to the table, with the feta and the remaining coriander leaves, and let everyone build their own.

See details

BAKED CHICKEN FAJITAS RECIPE: HOW TO MAKE IT

In a 13x9-in. baking dish coated with cooking spray, combine the chicken, tomatoes, onion and peppers. Combine the oil, chili powder, cumin and salt. Drizzle over chicken mixture; toss to coat. , Bake, uncovered, at 400° for 20-25 minutes or until chicken is no longer pink and vegetables are tender. Spoon onto tortillas; fold or roll tortillas to serve. Serve with toppings as desired.

See details

EASY CHICKEN FAJITA RECIPE | JAMIE OLIVER CHICKEN RECIPES

This quick fajita recipe is a feast of flavours and colours – get stuck in!
From jamieoliver.com
Total Time 25 minutes
Calories 711 calories per serving

1. Put a griddle pan on a high heat.
2. Halve, deseed and slice the pepper into thin strips, then peel, halve, and finely slice the onion. Slice the chicken lengthways into long strips, roughly the same size as the pepper strips.
3. Put the peppers, onion, and chicken into a bowl with the paprika and cumin. Squeeze over the juice of half a lime, drizzle over 1 tablespoon of oil, season with a good pinch of black pepper and mix well. Put aside to marinate for 5 minutes or so while you make your salsa.
4. For the salsa, finely chop the chilli, roughly chop the tomatoes and the coriander (stalks and all), then place in a clean bowl with a pinch of sea salt and black pepper. Squeeze over the juice of 1 lime, and stir in the coriander.
5. Using tongs, place the pepper, onion, and chicken onto the griddle and cook for 6 to 8 minutes, or until the chicken is golden and cooked through. As the pan will be really hot, keep turning the pieces of chicken and vegetables over so they don’t burn – you just want them to lightly chargrill to give you a lovely flavour.
6. To make the guacamole, squeeze the cherry tomatoes onto a board, then finely chop with ½ -1 red chilli and a handful of coriander leaves, including the top part of the stalks.
7. Halve and destone the avocado, then squeeze it over a board so the flesh comes out of the skin. Discard the skin. Squeeze over the lime juice and chop everything together until fine. Taste and adjust the flavours, if needed.
8. Warm the tortillas in a microwave or warm, dry frying pan, then divide between serving plates. Squeeze the remaining lime juice over the sizzling pan.
9. At the table, carefully help yourselves to the chicken and vegetables straight from the hot grill pan. Just be sure to put it down on top of something that won’t burn, like a chopping board.
10. Serve with bowls of natural yoghurt and guacamole, alongside the Cheddar, a grater, and the lovely fresh salsa.

See details

SKINNY CHICKEN FAJITAS RECIPE - SKINNYTASTE

Lean strips of chicken breast, bell peppers and onions served sizzling hot with warm tortillas and shredded cheese. If this is your idea of delicious, you are not alone!
From skinnytaste.com
Reviews 5
Total Time 40 minutes
Category Dinner
Cuisine Mexican
Calories 299 kcal per serving

Serve immediately with warmed tortillas, cheese and toppings.

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From foodnetwork.com
Reviews 4.8
Total Time 5 hours 10 minutes
Category main-dish

Drain and rinse the beans, and then place them in a large pot. Add the garlic, green, orange and red bell peppers and the onions. Cover them with about an inch of water, and then add the ham hock or bacon. Next add the chili powder, cumin, salt and pepper. Stir to combine, and then bring the mixture to a boil. Reduce the heat to low and simmer the beans until tender, about 2 hours. Check the liquid level about halfway through the cooking process; if you'd prefer the beans to be less soupy, you can ladle off about a third of the cooking liquid.

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STEAK OR CHICKEN FAJITAS RECIPE - FOOD.COM

These are so quick and tasty. You can use strips of boneless chicken breast instead of the beef. Feel free to double the marinade. The flavor is so great for such a short marination time. You can can do them up ahead of time and have the meat sit longer if you wish.
From food.com
Reviews 5.0
Total Time 20 minutes
Calories 137.2 per serving

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BAKED CHICKEN FAJITAS RECIPE: HOW TO MAKE IT

In a 13x9-in. baking dish coated with cooking spray, combine the chicken, tomatoes, onion and peppers. Combine the oil, chili powder, cumin and salt. Drizzle over chicken mixture; toss to coat. , Bake, uncovered, at 400° for 20-25 minutes or until chicken is no longer pink and vegetables are tender. Spoon onto tortillas; fold or roll tortillas to serve. Serve with toppings as desired.

See details

EASY CHICKEN FAJITA RECIPE | JAMIE OLIVER CHICKEN RECIPES

This quick fajita recipe is a feast of flavours and colours – get stuck in!
From jamieoliver.com
Total Time 25 minutes
Calories 711 calories per serving

1. Put a griddle pan on a high heat.
2. Halve, deseed and slice the pepper into thin strips, then peel, halve, and finely slice the onion. Slice the chicken lengthways into long strips, roughly the same size as the pepper strips.
3. Put the peppers, onion, and chicken into a bowl with the paprika and cumin. Squeeze over the juice of half a lime, drizzle over 1 tablespoon of oil, season with a good pinch of black pepper and mix well. Put aside to marinate for 5 minutes or so while you make your salsa.
4. For the salsa, finely chop the chilli, roughly chop the tomatoes and the coriander (stalks and all), then place in a clean bowl with a pinch of sea salt and black pepper. Squeeze over the juice of 1 lime, and stir in the coriander.
5. Using tongs, place the pepper, onion, and chicken onto the griddle and cook for 6 to 8 minutes, or until the chicken is golden and cooked through. As the pan will be really hot, keep turning the pieces of chicken and vegetables over so they don’t burn – you just want them to lightly chargrill to give you a lovely flavour.
6. To make the guacamole, squeeze the cherry tomatoes onto a board, then finely chop with ½ -1 red chilli and a handful of coriander leaves, including the top part of the stalks.
7. Halve and destone the avocado, then squeeze it over a board so the flesh comes out of the skin. Discard the skin. Squeeze over the lime juice and chop everything together until fine. Taste and adjust the flavours, if needed.
8. Warm the tortillas in a microwave or warm, dry frying pan, then divide between serving plates. Squeeze the remaining lime juice over the sizzling pan.
9. At the table, carefully help yourselves to the chicken and vegetables straight from the hot grill pan. Just be sure to put it down on top of something that won’t burn, like a chopping board.
10. Serve with bowls of natural yoghurt and guacamole, alongside the Cheddar, a grater, and the lovely fresh salsa.

See details

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Serve immediately with warmed tortillas, cheese and toppings.

See details

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