WHAT TO MAKE WITH CHICKEN FAJITAS 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

BAKED CHICKEN FAJITAS RECIPE: HOW TO MAKE IT

Baked Chicken Fajitas Recipe: How to Make It image

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

Provided by Taste of Home

Categories Dinner

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 6 servings.

Number Of Ingredients 11

Ingredients

1 pound boneless skinless chicken breasts, cut into thin strips
1 can (14-1/2 ounces) diced tomatoes and green chiles, drained
1 medium onion, cut into thin strips
1 medium green pepper, cut into thin strips
1 medium sweet red pepper, cut into thin strips
2 tablespoons canola oil
2 teaspoons chili powder
2 teaspoons ground cumin
1/4 teaspoon salt
12 flour tortillas (6 inches), warmed
Optional toppings: Sliced avocado, tomato wedges and lime wedges

Steps:

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.

Nutrition Facts : Calories 375 calories, FatContent 14g fat (3g saturated fat), CholesterolContent 42mg cholesterol, SodiumContent 838mg sodium, CarbohydrateContent 40g carbohydrate (3g sugars, FiberContent 5g fiber), ProteinContent 22g protein.

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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.
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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.
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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.

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FLAVORFUL CHICKEN FAJITAS RECIPE: HOW TO MAKE IT

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
From tasteofhome.com
Reviews 4.9
Total Time 30 minutes
Category Dinner
Cuisine North America, Mexican
Calories 369 calories per serving

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.

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