SHEET PAN CHICKEN FAJITAS RECIPE | SIDECHEF
Make this Sheet Pan Chicken Fajitas recipe when you crave some Mexican flavors but don’t have much time to cook! Chicken fajitas are ready to be served in only 30 minutes! Chop the vegetables you already have, throw them on a baking sheet, and put them in the oven. Grab your tortillas, squeeze the lime, and enjoy!
Provided by SideChef
Categories Date Night Weeknight Dinners 30 or Less Easy Quick and Easy Quick Dairy-Free Shellfish-Free SideChef Original Egg-Free Soy-Free Picnic Holidays Oven Fish-Free Peanut-Free Tree Nut-Free Sugar-Free Tomato-Free Walmart
Total Time 1800S
Yield 2
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Cut the Skinless Chicken Breast (1 pound) breast into about 1-inch long strips.
- In a medium bowl, add chicken, Red Bell Pepper (1), Yellow Bell Pepper (1), Red Onion (1), Vegetable Oil (1 tablespoon), Fajita Seasoning (3 tablespoon), Salt (1/2 teaspoon), and Ground Black Pepper (1/4 teaspoon). Then use a tong to mix everything together until well combined.
- Place on the tray. Bake for about 10 minutes.
- Optional garnish with Fresh Cilantro (2 tablespoon). Serve with Flour Tortilla (8) and Lime (1).
Nutrition Facts : Calories 459 calories, ProteinContent 33.1 g, FatContent 12.1 g, SodiumContent 1286.2 mg, SaturatedFatContent 3.5 g, TransFatContent 0.0 g, CholesterolContent 82.8 mg, CarbohydrateContent 55.6 g, FiberContent 4.3 g, SugarContent 4.4 g, UnsaturatedFatContent 1.8 g
FAJITAS RECIPE | TYLER FLORENCE | FOOD NETWORK
Tyler Florence's Fajitas recipe from Food Network features chipotle-marinated skirt steak, juicy peppers, onions, guacamole and warm flour tortillas.
Provided by Tyler Florence
Categories main-dish
Total Time 3 hours 10 minutes
Prep Time 50 minutes
Cook Time 20 minutes
Yield 6 to 8 servings
Number Of Ingredients 24
Steps:
- For the marinade: In a small 2 cup measuring cup, or something similar size and shape, combine all the marinade ingredients. Using an immersion blender, puree the marinade until smooth. Transfer to a re-sealable plastic bag and add the steak, seal and shake to coat. Refrigerate the beef for 2 to 4 hours to tenderize and flavor the beef.
- Preheat a ridged grill pan on high heat.
- Drain the marinade from the beef. Lightly oil the grill or grill pan. Season liberally with salt and freshly ground black pepper. Grill the steak over medium-high heat and cook for 4 minutes on each side and then transfer to a cutting board and let rest. Depending on the size of your grill pan you may need to cook in batches.
- For the fajitas: Once the beef is off the grill pan and resting, add the bell peppers and onions tossed with lime juice and olive oil, if using. Grill the mixture for 7 to 8 minutes until the vegetables are just barely limp.
- While the peppers and onions are cooking, heat up the tortillas. Turn any free burners on a medium low flame. Place a tortilla on each flame and let it char about 30 seconds to 1 minute, flip the tortilla and repeat on the second side. Once heated and charred remove the tortilla to a clean tea towel and wrap to keep warm. Repeat until you have warmed all of your tortillas.
- You can also heat your tortillas in a microwave, lightly dampen a tea towel with some water, wrap the tortillas in the damp towel and heat in the microwave for about 1 minute. Check to see if they are warm, if not repeat the heating at 1 minute intervals until they are warm and pliable.
- Thinly slice the steak against the grain on a diagonal.
- To serve: Spread some guacamole on a tortilla, top with a few slices of steak, peppers and onions, and salsa. Roll up the tortilla to enclose the filling.
- May also be served with sour cream and shredded cheese.
- Halve and pit the avocados. With a tablespoon, scoop out the flesh into a mixing bowl. Mash the avocados with a fork, leaving them still a bit chunky. Add all of the rest of the ingredients, and fold everything together.
- Lay a piece of plastic wrap directly on the surface of the guacamole so it doesn't brown and refrigerate for at least 1 hour before serving.
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