Chicken Fajita Potatoes Food

FAJITA CHICKEN-TOPPED POTATOES

Steps:

• Pierce potatoes in several place with fork. Microwave on HIGH 12 to 14 min. or until tender, turning after 7 min. Cool 5 min.
• Cut potatoes lengthwise in half; scoop out centers into bowl, leaving 1/4-inch-thick shells. Mash potato centers lightly. Add sour cream, broccoli, chicken and 1/2 cup cheese; mix well.
• Spoon mashed potato mixture into potato shells; sprinkle with remaining cheese. Place on microwaveable plate. Microwave 2 min. or until heated through.
• Meanwhile, cook gravy in saucepan on medium heat until heated through, stirring occasionally.
• Drizzle gravy over potatoes before serving.

BAKED CHICKEN FAJITAS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
• Place chicken in the bottom of the prepared pan and sprinkle with taco seasoning. Add potatoes, onion, bell pepper, garlic, oregano, and hot pepper sauce. Pour undrained tomatoes over top and cover with aluminum foil or lid.
• Bake in the preheated oven until potatoes are tender and chicken is no longer pink in the center and the juices run clear, about 1 hour. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).

CHICKEN FAJITA SWEET POTATO SKINS RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• Using a fork, poke holes down one side of each sweet potato. Microwave for 3-5 minutes, or until softened. Let sweet potatoes cool before handling.
• Cut the sweet potatoes in half and carve out the centers, leaving a small rim around the outside of each "boat."
• Place sweet potato boats on a baking sheet covered in parchment paper. Add the bell peppers and onion to the other side of the baking sheet.
• Mix the fajita seasoning ingredients together.
• Drizzle in olive oil. Season the boats and veggies.
• Add chicken breast on top of the veggies, drizzle in olive oil and add additional seasoning.
• Bake 20-25 minutes, or until chicken reaches 165˚F (75˚C). Let cool for a few minutes.
• Shred the chicken with 2 forks and mix together with the veggies.
• Fill up sweet potato boats and top with mozzarella cheese.
• Bake for 5 more minutes, or until cheese is melted.
• Garnish with your favorite toppings (we used guacamole and cilantro).
• Enjoy!

CHICKEN FAJITA POTATOES

Steps:

• Scrub the potatoes; pat dry and wrap in aluminum foil. Bake at 400°F for 1 hour or until done.
• Cook the pepper and the onion in the butter in medium saucepan until tender; add the taco seasoning mix and cook for 1 minute, stirring constantly. Remove from the heat; stir in the chicken, cheese, olives, and chilies.
• Cut a lengthwise slit in the top of each potato; press each potato open and spoon the chicken mixture into the potatoes. spoon 1/4 cup of salsa over each potato.
• Serve with sour cream, guacamole, and additional salsa.

CHICKEN FAJITAS

Steps:

• Flatten chicken breasts to 1/2 inch thickness between two sheets of plastic wrap with a mallet or rolling pin. Place chicken breasts in glass baking dish. In a blender combine oil, lime juice, garlic, cilantro, jalapeno and salt and pepper. Blend until smooth and pour over chicken. Cover with plastic wrap and let chicken marinate for 30 minutes. In a large skillet over medium heat oil.
• Add onions and peppers and cook until they are tender and begin to brown.
• In a 9x13 glass baking dish toss potatoes with oil and seasonings. bake in 375 degree oven until crispy, about 30 minutes. Stir occasionally to prevent sticking. Heat a cast iron grill pan or an outdoor grill. Toast flour tortillas for about 30 seconds per side and keep warm in an aluminum foil pocket. Grill the chicken on each side for 4-5 minutes. To serve slice chicken into even strips. Serve hot with onions and peppers, potatoes, grated jack cheese, salsa and sour cream.

TO-DIE-FOR CHICKEN FAJITA MARINADE

Steps:

• Mix first seven ingredients and pour into ziplock bag with chicken breasts.
• Marinade for 1/2 to a few hours but chicken is overpowered by the lime juice if left too long.
• Grill each breast until no longer pink in the middle--about 6 minutes on each side for the George Foreman.
• Remove from grill and wrap in aluminum foil.
• Let rest for ten minutes before slicing.
• Serve with tortillas, sauteed onions and peppers.

ONE-PAN CHICKEN FAJITA RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• Place bell peppers and onions into mixing bowl and thoroughly coat with olive oil, salt, and pepper.
• Tear off a sheet of parchment paper, large enough to fold into a packet.
• Place bell peppers and chicken breast on top of parchment paper. Season with the fajita seasoning.
• Fold the edges of the parchment paper widthwise 2-3 times then twist the ends until fully closed.
• Bake for 20-25 minutes or until internal temperature reaches 165°F (74°C).
• Enjoy!