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
SHEET PAN CHICKEN FAJITAS
SHEET PAN DINNER! The quickest meal you can make with amazingly tender chicken + crisp-tender veggies with the easiest clean-up!
Provided by Chungah Rhee
Categories entree
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray. In a small bowl, combine chili powder, cumin, oregano, paprika, 1 1/4 teaspoons salt and 1 1/4 teaspoons pepper. Place chicken, bell peppers, onion and garlic in a single layer onto the prepared baking sheet. Stir in olive oil and chili powder mixture; gently toss to combine. Place into oven and bake for 25 minutes, or until the chicken is completely cooked through and the vegetables are crisp-tender. Stir in cilantro and lime juice. Serve immediately with tortillas.
CHICKEN FAJITAS
Marinating chicken and peppers and onions in a highly flavored marinade and then grilling gives it all the flavor without fat. A spiced creamy yogurt sauce and avocado sauce wrapped in a corn tortilla with fresh cilantro keeps the fajitas healthy and fresh tasting.
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 17
Steps:
- 1. Put the cilantro, lime juice, broth, scallions, garlic, jalapeno, honey, and salt in a blender, puree until smooth. Reserve 2 tablespoons; do not wash out the blender.
- Put chicken breasts in a medium bowl and the peppers and onions in another. Divide the remaining cilantro puree evenly between the chicken and the peppers and onions. Toss well to coat the chicken and vegetables and let stand, at room temperature, for 30 minutes.
- 2. Add the avocado, 1/2 cup water, and the reserved 2 tablespoons cilantro sauce to the blender. Puree until smooth and season with salt. Set aside.
- 3. Heat the oil in a small skillet set over medium heat until hot. Add the cumin and coriander and continue to cook until fragrant, about 30 seconds to 1 minute. Pour the spices over the yogurt and set aside for the flavors to blend. Stir before serving.
- 4. Preheat a grill for medium-high/direct heat cooking. Oil the grill grates. Grill the chicken and vegetables, turning, until the vegetables are tender and the chicken reaches an internal temperature of 160 degrees F, about 5 to 8 minutes for the vegetables and 12 to 15 minutes for the chicken. Let chicken rest 5 minutes. Place the tortillas on the grill until just warmed through, about 30 seconds.
- 5. To assemble the fajitas: slice the onions and peppers into thin strips and then slice the chicken. Place some peppers, onions, chicken and cilantro in a tortilla topped with the spiced yogurt and the avocado sauce.
Nutrition Facts : Calories 347, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 66 milligrams, Sodium 157 milligrams, Carbohydrate 37 grams, Fiber 5 grams, Protein 31 grams
ONE-POT CHICKEN FAJITA PASTA
A Mexican-inspired pasta dish... Chicken fajitas meets pasta night! This easy chicken dinner is made in one pot, for an easy dinner ready in under 30 minutes!
Provided by Gina
Categories Dinner
Time 30m
Number Of Ingredients 18
Steps:
- Season chicken with 3/4 tsp salt, 1 tsp cumin, 1/2 tsp paprika, 1/4 tsp chili powder and 1/4 tsp garlic powder.
- In a large deep nonstick skillet, heat 1 teaspoon olive oil over high heat. When the oil is very hot, add the chicken and cook until browned, stirring about 5 to 6 minutes.Transfer to a plate and set aside.
- Reduce heat to medium, add the remaining teaspoon of olive oil to the skillet.
- When the oil is hot, add the onions, bell peppers, and remaining 1/2 tsp cumin, 1/2 tsp paprika, 1/4 tsp chili powder and 1/4 tsp garlic powder, 1/4 tsp salt. Cook, stirring occasionally, until soft, about 10 minutes.
- Add minced garlic, and stir until fragrant and well combined, about 30 seconds.
- Remove from heat and transfer to the plate with the chicken.
- In the same skillet, add the broth, diced tomatoes and uncooked pasta. Stir to combine and bring to a boil, then cover, reduce heat to medium-low, and cook for 15 minutes until pasta is tender and liquid is mostly absorbed.
- Add the chicken and veggies back into the skillet and stir to combine until heated through, about 2 minutes.
- Mix in the sour cream and top with scallions and cilantro. Serve with avocado on top.
Nutrition Facts : ServingSize 1 1/2 cups, Calories 390 kcal, Carbohydrate 43 g, Protein 29 g, Fat 12 g, Cholesterol 76 mg, Sodium 754 mg, Fiber 6 g, Sugar 4 g
CHICKEN FAJITA PASTA
Fajitas meet pasta in this one-skillet marriage. Creamy and packed with peppers and onions, the whole meal can be made in just 30 minutes! A tortilla chip topping adds some surprising (and welcome) crunch.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat the broiler to high. Combine the chili powder, cumin and 1 tablespoon salt in a small bowl.
- Heat the oil in a large, high-sided skillet over medium-high heat. Add the chicken and chili powder mixture and cook, tossing occasionally, until the chicken just starts to change color and the spices are toasted, about 2 minutes. Add the peppers and onions and cook until they just begin to release some of their juices, 3 to 4 minutes.
- Add the pasta and 2 1/2 cups water to the skillet and bring to a boil over medium-high heat. Once it comes to a boil, continue to cook, stirring occasionally, until the pasta is al dente and the sauce is thickened and reduced by about half, 14 to 16 minutes. Remove from the heat and stir in the cream cheese until melted. Sprinkle the pepper jack and crushed chips over the top. Transfer to the broiler and cook until the cheese is bubbly and starting to brown in spots, 2 to 3 minutes.
CHICKEN FAJITAS
Juicy chicken breasts coated with chili powder and cumin create the bulk of the filling for this sizzling Tex-Mex dish. Serve it with warm corn tortillas, pico de gallo and crumbled cheese for a 35-minute dinner the whole family will love.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F. Mix the chili powder, 1/2 teaspoon cumin, and 1/4 teaspoon each salt and pepper and rub on the chicken breasts. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken and cook, turning, until golden, 4 to 5 minutes. Transfer to a baking sheet, reserving the skillet, and bake until just cooked through, 8 to 10 minutes. Transfer to a cutting board to rest, 5 minutes. Meanwhile, heat the remaining 1 tablespoon olive oil in the reserved skillet over medium heat. Add the bell peppers, onion, garlic and the remaining 1/4 teaspoon cumin and cook, stirring, until the vegetables are lightly browned, 8 minutes. Stir in the lime zest and 2 tablespoons water. Season with salt. Wrap the tortillas in aluminum foil and warm in the oven, 5 minutes, then divide among plates. Slice the chicken. Top the tortillas with the chicken, bell pepper mixture, pico de gallo and cheese. Serve with lime wedges.
Nutrition Facts : Calories 372, Fat 13 grams, SaturatedFat 3 grams, Cholesterol 75 milligrams, Sodium 779 milligrams, Carbohydrate 33 grams, Fiber 4 grams, Protein 32 grams
SHEET-PAN CHICKEN FAJITAS
You might think fajitas are too fussy for a weeknight, but this easy, foolproof version roasts on a sheet pan and can be ready in an hour. Because the ingredients are thinly sliced, everything cooks in a flash - and with little attention required. Smoked paprika, chipotle chiles and a quick stop under the broiler provide the smoky flavor that would traditionally come from the grill. This recipe is very adaptable: Chicken is called for here, but you could also use shrimp or skirt steak. For a vegetarian version, substitute fresh corn kernels, mushrooms, poblano peppers or zucchini for the meat. Cut the vegetables into sizes you'd want in a taco, coat them in the lime-chipotle marinade, roast until cooked, then broil until charred.
Provided by Ali Slagle
Categories dinner, easy, for two, lunch, weekday, main course
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 425 degrees. In a medium bowl, stir together 4 tablespoons oil, the lime zest and juice, chipotle chiles, cumin and paprika with 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Add the chicken, toss to coat and set aside to marinate while you prepare the vegetables.
- Cut bell peppers in half lengthwise, remove stem and seeds and cut into 1/4-inch slices. Peel and halve the onion and cut it into 1/4-inch slices. On a sheet pan, toss the bell peppers and onion with the remaining 2 tablespoons oil, 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Gently shaking off excess marinade as you go, transfer the chicken to a second sheet pan. Roast the chicken and vegetables until the chicken is cooked through and the peppers are soft, 15 to 20 minutes.
- Once the chicken is out of the oven, move an oven rack close to the broiler. Turn on the broiler and transfer the sheet pan of vegetables to the rack. Broil until charred to your liking, 2 to 5 minutes.
- While the vegetables are broiling, place the tortillas directly on a free oven rack until warm, about 1 minute, flipping once halfway through. Wrap the tortillas in a kitchen towel or foil to keep them warm.
- Serve chicken and vegetables with tortillas and desired toppings.
Nutrition Facts : @context http, Calories 737, UnsaturatedFat 25 grams, Carbohydrate 62 grams, Fat 33 grams, Fiber 6 grams, Protein 48 grams, SaturatedFat 5 grams, Sodium 1133 milligrams, Sugar 9 grams, TransFat 0 grams
EASY CHICKEN FAJITAS
Need a simple, vibrant midweek meal the family will love? Put together these easy chicken fajitas and people can create their own masterpieces at the table
Provided by Member recipe by Steven Morris
Categories Dinner, Main course, Supper
Time 25m
Number Of Ingredients 14
Steps:
- Heat oven to 200C/180C fan/gas 6 and wrap 6 medium tortillas in foil.
- Mix 1 heaped tbsp smoked paprika, 1 tbsp ground coriander, a pinch of ground cumin, 2 crushed garlic cloves, 4 tbsp olive oil, the juice of 1 lime and 4-5 drops Tabasco together in a bowl with a big pinch each of salt and pepper.
- Stir 2 finely sliced chicken breasts, 1 finely sliced red onion, 1 sliced red pepper and 1 finely sliced red chilli, if using, into the marinade.
- Heat a griddle pan until smoking hot and add the chicken and marinade to the pan.
- Keep everything moving over a high heat for about 5 mins using tongs until you get a nice charred effect. If your griddle pan is small you may need to do this in two batches.
- To check the chicken is cooked, find the thickest part and tear in half - if any part is still raw cook until done.
- Put the tortillas in the oven to heat up and serve with the cooked chicken, a bag of mixed salad and one 230g tub of fresh salsa.
Nutrition Facts : Calories 723 calories, Fat 26 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 12 grams sugar, Fiber 11 grams fiber, Protein 39 grams protein, Sodium 2.48 milligram of sodium
CHICKEN FAJITAS | SKINNYTASTE RECIPE - (4.4/5)
Provided by joanmarie
Number Of Ingredients 11
Steps:
- Marinate the chicken with lime juice, and season with chile powder, salt, pepper, garlic powder and cumin. Season vegetables with salt and pepper and toss with olive oil. Heat George Forman grill. Grill chicken until well browned, but not hard to the touch. Transfer to a plate when done. Cut into strips. Grill vegetables until tender (about 15 minutes). Once cooked, combine with chicken. Serve immediately with tortilla and toppings. Optional 0 point toppings:Salsa, chopped serrano chiles, chopped fresh cilantro, sliced green onions.
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 FAJITAS
Add fun to a kids' party and cut down on prep time with fajitas the little ones can build themselves. Serve with guacamole alongside the chicken and peppers
Provided by Lulu Grimes
Categories Lunch
Time 45m
Number Of Ingredients 13
Steps:
- Slice the chicken breasts in half horizontally, then cut them into thin strips. Put them in a bowl, add the remaining ingredients and rub into the chicken with your hands.
- Heat the oil for the pepper mix in a large frying pan and fry the onion wedges for 6 mins or until softened. Turn the heat up high so the wedges char slightly at the edges, season well and, using a slotted spoon, lift them onto a baking tray and keep warm.
- Add the peppers in batches, cook them the same way, then transfer to the baking tray with the onions. Cook the tomatoes in the same way and add them to the peppers.
- Heat a griddle pan or use the same frying pan and cook the chicken in batches over a high heat - allow them to catch a little on the edges but don't overcook them. Add them to the baking tray to keep warm.
- Heat the tortillas on the griddle, then wrap in foil and keep warm in the oven, or heat in the microwave following pack instructions.
Nutrition Facts : Calories 652 calories, Fat 24 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 10 grams sugar, Fiber 7 grams fiber, Protein 35 grams protein, Sodium 2.3 milligram of sodium
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