Brown Bag Chicken Fajita Sandwich Food

SHEET PAN CHICKEN FAJITAS

Steps:

• Preheat the broiler to high. Line a rimmed baking sheet with foil.
• Combine the chili powder, 2 teaspoons salt and 1 teaspoon pepper in a small bowl. Put the peppers and onions on the prepared baking sheet, drizzle with 1 tablespoon of the oil and season with half the chili powder mixture. Broil until softened and starting to char, about 10 minutes.
• Meanwhile, cut the chicken into 1/4-inch-thick slices and toss in a large bowl with the remaining chile powder mixture and 1 tablespoon oil.
• After the peppers are softened and starting to char, about 10 minutes, scatter the chicken on top of the peppers and onions and return the baking sheet to the broiler until the chicken is cooked through and starting to brown, about 5 minutes more. Drizzle with the lime juice.
• Serve with the warmed tortillas, Monterey Jack cheese, guacamole, hot sauce, salsa, sour cream and lime wedges.

FREEZER BAG CHICKEN FAJITA STIR-FRY

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.

CHICKEN FAJITA SANDWICHES

Steps:

• Slice chicken and brown in skillet with olive oil, red wine vinegar, lime juice, salsa, and garlic.
• Slice green pepper and onion and add to skillet.
• Continue cooking until vegetables are tender-crisp.
• Lightly toast sandwich roll under broiler.
• Top with chicken and vegetable mixture. Place cheese slices on top.
• Return to broiler and melt cheese.
• Serve with tortilla chips.

BROWN-BAG CHICKEN

Steps:

• Preheat oven to 400 degrees.
• Rinse chicken, pat dry, and remove any excess fat. Generously sprinkle chicken inside and out with salt and pepper. Place onion and rosemary inside cavity; rub skin with paprika.
• Lay a standard-side brown paper grocery bag on its side; place chicken inside bag and tie bag with kitchen twine to enclose. Place bagged chicken on a rimmed baking sheet; transfer to lower third of oven, making sure there is plenty of room between the bag and the top of the oven. Roast chicken for 1 1/2 hours.
• Remove chicken from oven and carefully open bag to release steam. An instant-read thermometer inserted into the thickest part of the thigh should reach 165 degrees and juices should run clear when thigh is pierced with the tip of a sharp knife. Let stand for 10 minutes before carving; serve warm.