CHICKEN AND VEGGIE FAJITAS
Turn dinner into a Mexican fiesta by filling tortillas with a tasty mix of chicken, broccoli, red peppers, salsa and Cheddar.
Provided by My Food and Family
Categories Home
Time 30m
Yield Makes 4 servings.
Number Of Ingredients 9
Steps:
- Heat oil in large skillet on medium heat. Add garlic; cook and stir 2 min. Add chicken and onions; cook 5 to 6 min. or until chicken is done.
- Stir in broccoli, peppers and salsa; cook 5 min. or until heated through, stirring occasionally.
- Spoon onto tortillas; top with cheese. Roll up.
Nutrition Facts : Calories 340, Fat 12 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 600 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 33 g
EASY CHICKEN FAJITA RICE AND VEGGIE BAKE RECIPE BY TASTY
Here's what you need: chili powder, cumin, paprika, cayenne pepper, garlic powder, salt, black pepper, onion, red bell pepper, green bell pepper, olive oil, long grain rice, chicken broth, chicken tender, tomato, cilantro, cheese, lime wedge
Provided by Hitomi Aihara
Categories Dinner
Yield 6 servings
Number Of Ingredients 18
Steps:
- Preheat oven to 375°F (190°C).
- In a medium bowl, combine spices to make fajita seasoning, or use store-bought.
- In a large bowl, combine, onion, peppers, and chicken.
- Add oil and seasoning, and mix until seasoning is fully incorporated.
- In a casserole dish, add rice and chicken broth. Then lay down all veggies and chicken.
- Cover the dish with foil and bake for 50-55 minutes until rice is fully cooked.
- Serve with tomatoes, cilantro, and cheese, if desired.
- Enjoy!
Nutrition Facts : Calories 573 calories, Carbohydrate 53 grams, Fat 26 grams, Fiber 1 gram, Protein 27 grams, Sugar 5 grams
SHEET PAN CHICKEN FAJITAS
These protein-packed fajitas cleverly use a foil-lined baking sheet and broiler to make a quick and healthy weeknight meal with easy clean up.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
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.
Nutrition Facts : Calories 470, Fat 17 grams, SaturatedFat 3 grams, Cholesterol 125 milligrams, Sodium 1100 milligrams, Carbohydrate 34 grams, Fiber 4 grams, Protein 44 grams, Sugar 6 grams
FLAVORFUL CHICKEN FAJITAS
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
Time 30m
Yield 6 servings.
Number Of Ingredients 16
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. Serve with toppings as desired.
Nutrition Facts : Calories 369 calories, Fat 15g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 689mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 1g fiber), Protein 28g protein. Diabetic Exchanges
CHICKEN AND BEEF FAJITAS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 5h10m
Yield 15 servings
Number Of Ingredients 45
Steps:
- For the marinade: In a blender, combine the olive oil, chili powder, Worcestershire, cumin, red pepper flakes, garlic and lime juice. Next add the sugar, salt and pepper and blend the marinade until it's totally combined and smooth.
- For the meat: Place the chicken and beef in separate 2-quart baking dishes or large resealable plastic storage bags. Pour the marinade over the chicken and beef and rub the marinade all over the meat. Give your hands a good wash, and then cover the dishes with plastic wrap and let them marinate in the fridge for 4 to 6 hours.
- For the pico de gallo: Chop the tomatoes, jalapenos and onion into a very small dice. (Leave the seeds in your jalapenos for a hotter pico. Adjust the amount of jalapenos to your preferred temperature.) Next, chop up a nice-sized bunch of cilantro. Just remove and discard the long leafless stems before chopping. No need to remove the leaves from the stems completely. Place all of these ingredients together in a bowl and give it a good stir. Squeeze the juice of half a lime into the bowl. Add salt to taste and stir again.
- For the fajita vegetables: Throw the onions and bell peppers into a bowl and toss with the olive oil and some salt and pepper.
- When ready to cook, preheat the grill to high heat.
- Cook the chicken on both sides until completely cooked through (or to an internal temperature of 165 degrees F), about 4 minutes per side. Remove it to a platter to rest for 5 to 10 minutes.
- Grill the beef on both sides until completely cooked through, about 5 minutes in total. Remove it to a platter to rest for 5 to 10 minutes.
- Tip the fajita vegetables into a grill basket and grill until cooked, tossing occasionally, about 10 minutes.
- To put it all together: Pile the veggies on a platter. Slice the chicken and beef.
- For the fixins: Wrap the tortillas in foil and warm through on the grill. Serve the chicken, beef and veggies with the warm tortillas, Fiesta Beans, grated cheese, sour cream, lime wedges and pico de gallo.
- Place the beans in a large bowl and cover them with cold water. Set them aside and let them soak for 5 to 6 hours or overnight.
- Drain and rinse the beans, and then place them in a large pot. Add the garlic, green, orange and red bell peppers and the onions. Cover them with about an inch of water, and then add the ham hock or bacon. Next add the chili powder, cumin, salt and pepper. Stir to combine, and then bring the mixture to a boil. Reduce the heat to low and simmer the beans until tender, about 2 hours. Check the liquid level about halfway through the cooking process; if you'd prefer the beans to be less soupy, you can ladle off about a third of the cooking liquid.
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CHICKEN FAJITA STIR-FRY RECIPE | EATINGWELL
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Category Healthy Diabetes-Friendly RecipesCalories 226 per servingTotal Time 35 mins
- Combine chicken, cornstarch, 1½ tsp. soy sauce, and 1 tsp. cider (or sherry) in a medium bowl. Stir until the cornstarch is no longer visible. Add 1 tsp. oil and stir until the chicken is lightly coated.
- Combine 2 Tbsp. broth, vinegar, and the remaining 1 Tbsp. soy sauce and 1 Tbsp. cider (or sherry) in a small bowl. Set aside.
- Heat a 14-inch flat-bottomed carbon-steel wok (or a 12-inch stainless-steel skillet) over high heat until a drop of water vaporizes within 1 to 2 seconds of contact. Swirl in the remaining 1 Tbsp. oil. Add onion and garlic; stir-fry until fragrant, about 10 seconds. Push the onion mixture to the sides of the pan and add the chicken in an even layer. Cook, undisturbed, until the chicken begins to brown, about 1 minute. Sprinkle evenly with chili powder. Using a metal spatula, stir-fry the chicken until lightly browned but not cooked through, about 1 minute more. Transfer to a plate.
- Add bell pepper and the remaining ¼ cup broth; cover and cook for 1 minute. Uncover and stir the pepper mixture, then return the chicken and any accumulated juices to the pan, along with the reserved broth mixture. Season with salt and stir-fry until the chicken is cooked through, 1 to 2 minutes. Stir in cilantro. Remove the garlic cloves, if desired.
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- In a large bowl, whisk together 1 tablespoon of oil, lime juice, chili powder, cumin, salt, and garlic powder. Add the chicken to the bowl and gently toss the chicken in the marinade. Set the bowl aside so the chicken can marinate for about 10 minutes. Alternatively, you can place the chicken and marinade in a baggie or a container (with a lid) and let it rest in the fridge overnight or all day until you’re ready to make the fajitas.
- Warm a large skillet over high heat. Once hot, add the marinated chicken. Sauté until the chicken is cooked through, or about 7 minutes. Remove the chicken from the skillet, and set aside.
- Add 1 tablespoon of oil to the skillet. Add the peppers and onions. Sprinkle the veggies with a pinch of salt to bring out their sweetness. Saute the veggies until they are soft and the onions are translucent, about 10 minutes.
- Add the chicken back to the skillet, stirring to combine the chicken and veggies. Saute for another 5 minutes, or until the chicken and veggies are combined and heated through.
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