FAJITA VEGGIE SEASONING 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

SHEET-PAN CHICKEN FAJITA BOWLS RECIPE - EATINGWELL



Sheet-Pan Chicken Fajita Bowls Recipe - EatingWell image

Skip the tortillas in favor of this warm fajita salad, which features a nutritious medley of chicken with roasted kale, bell peppers and black beans. The chicken, beans and vegetables are all cooked on the same pan, so this healthy dinner is easy to make and the cleanup is easy too.

Provided by Sara Haas, R.D.N., L.D.N.

Categories     Healthy Baked Chicken Breast Recipes

Total Time 40 minutes

Number Of Ingredients 16

2 teaspoons chili powder
2 teaspoons ground cumin
¾ teaspoon salt, divided
½ teaspoon garlic powder
½ teaspoon smoked paprika
¼ teaspoon ground pepper
2 tablespoons olive oil, divided
1 ¼ pounds chicken tenders
1 medium yellow onion, sliced
1 medium red bell pepper, sliced
1 medium green bell pepper, sliced
4 cups chopped stemmed kale
1 (15 ounce) can no-salt-added black beans, rinsed
¼ cup low-fat plain Greek yogurt
1 tablespoon lime juice
2 teaspoons water

Steps:

  • Place a large rimmed baking sheet in the oven; preheat to 425 degrees F.
  • Combine chili powder, cumin, 1/2 tsp. salt, garlic powder, paprika, and ground pepper in a large bowl. Transfer 1 tsp. of the spice mixture to a medium bowl and set aside. Whisk 1 Tbsp. oil into the remaining spice mixture in the large bowl. Add chicken, onion, and red and green bell peppers; toss to coat.
  • Remove the pan from the oven; coat with cooking spray. Spread the chicken mixture in an even layer on the pan. Roast for 15 minutes.
  • Meanwhile, combine kale and black beans with the remaining 1/4 tsp. salt and 1 Tbsp. olive oil in a large bowl; toss to coat.
  • Remove the pan from the oven. Stir the chicken and vegetables. Spread kale and beans evenly over the top. Roast until the chicken is cooked through and the vegetables are tender, 5 to 7 minutes more.
  • Meanwhile, add yogurt, lime juice, and water to the reserved spice mixture; stir to combine.
  • Divide the chicken and vegetable mixture among 4 bowls. Drizzle with the yogurt dressing and serve.

Nutrition Facts : Calories 343.3 calories, CarbohydrateContent 23.7 g, CholesterolContent 70.9 mg, FatContent 9.9 g, FiberContent 8.2 g, ProteinContent 42.7 g, SaturatedFatContent 1.4 g, SodiumContent 605.1 mg, SugarContent 3.8 g

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