FAJITA CHICKEN BAG RECIPES

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FREEZER BAG CHICKEN FAJITA STIR-FRY RECIPE - FOOD NETWORK



Freezer Bag Chicken Fajita Stir-Fry Recipe - Food Network image

This Mexican-inspired stir-fry is the perfect quick weekend project: peppers, onions and chicken are tossed with a chili-spiced oil and frozen.

Provided by Food Network Kitchen

Total Time 30 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 11

1/4 cup vegetable oil
2 tablespoons chili powder
2 teaspoons ground cumin
Kosher salt and freshly ground black pepper
2 cloves garlic, finely chopped
1 red bell pepper, cut into thin strips
1 green bell pepper, cut into thin strips
1 small red onion, thinly sliced 
1 1/4 pounds boneless, skinless chicken breasts, cut into 1/2-inch pieces
12 small flour tortillas, warmed
Guacamole, salsa, sour cream and lime wedges, for serving

Steps:

  • Whisk together the oil, chili powder, cumin, 1 teaspoon salt and several grinds black pepper in a large microwave-safe bowl. Add the garlic, peppers and onion and toss to coat. Cover with plastic wrap and microwave until the vegetables are crisp-tender, about 2 minutes. Remove the plastic wrap and let cool completely.
  • Transfer the vegetables with the marinade to a large resealable plastic bag and add the chicken. Squeeze out most of the air and seal, then toss gently to coat the chicken with the marinade. Freeze until ready to use. Let thaw in the refrigerator for at least 24 hours before cooking. 
  • Pour the chicken, vegetables and marinade into a large skillet and heat over high heat. Cook, stirring often, until the chicken is cooked through, about 12 minutes. Season with salt and pepper.
  • Divide the chicken and vegetables among 4 plates. Serve with 3 tortillas each and the guacamole, salsa, sour cream and lime wedges on the side.

TO-DIE-FOR CHICKEN FAJITA MARINADE RECIPE - FOOD.COM



To-Die-For Chicken Fajita Marinade Recipe - Food.com image

Great marinade for chicken fajitas on the outdoor grill or the George Foreman. Smells great! Update: volume of oil for the marinade has been reduced.

Total Time 1 hours

Prep Time 15 minutes

Cook Time 45 minutes

Yield 8 serving(s)

Number Of Ingredients 9

2 tablespoons extra virgin olive oil
1/4 cup water
1/2 cup lime juice
1 tablespoon minced garlic
2 tablespoons chili powder
1 tablespoon cumin
2 teaspoons pepper
2 tablespoons Worcestershire sauce
2 lbs boneless skinless chicken breasts

Steps:

  • Mix first seven ingredients and pour into ziplock bag with chicken breasts.
  • Marinade for 1/2 to a few hours but chicken is overpowered by the lime juice if left too long.
  • Grill each breast until no longer pink in the middle--about 6 minutes on each side for the George Foreman.
  • Remove from grill and wrap in aluminum foil.
  • Let rest for ten minutes before slicing.
  • Serve with tortillas, sauteed onions and peppers.

Nutrition Facts : Calories 177.8, FatContent 6.8, SaturatedFatContent 1.2, CholesterolContent 72.6, SodiumContent 208.2, CarbohydrateContent 4.1, FiberContent 1, SugarContent 0.9, ProteinContent 24.7

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