EASY CHICKEN AND BELL PEPPER FAJITAS
Simple, healthy dinner that's sure to please everyone's taste buds. A favorite at our Mexican nights in college! Serve on tortillas with desired garnishes (cheese, sour cream, salsa, lettuce, tomato, guacamole).
Provided by LLIGETT
Categories World Cuisine Recipes Latin American Mexican
Time 27m
Yield 4
Number Of Ingredients 9
Steps:
- Mix garlic powder, chili powder, paprika, and basil in a large bowl. Add chicken strips; stir to coat with garlic powder mixture.
- Heat oil in a large skillet over medium heat. Add chicken, onion, green bell pepper, and red bell pepper; cook and stir until chicken is no longer pink and vegetables are tender, 7 to 10 minutes.
Nutrition Facts : Calories 172.6 calories, Carbohydrate 7.4 g, Cholesterol 40.4 mg, Fat 8.9 g, Fiber 2 g, Protein 15.9 g, SaturatedFat 1.6 g, Sodium 48.6 mg, Sugar 3.3 g
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 PEPPER FAJITAS
"This spicy entree is fun to serve sizzling at the table, just like they do in restaurants," relates Lucinda Price. The Tracy, California cook fills her light fajitas with green and red peppers, onions and chicken that's quickly marinated for a flavor boost.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the first six ingredients; set aside 2 tablespoons. Pour remaining marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 30 minutes, turning occasionally., Drain and discard marinade. In a large skillet coated with cooking spray, saute onion and peppers until crisp-tender; remove and set aside. Add chicken and reserved marinade to skillet; cook for 3-5 minutes or until no longer pink. Return vegetables to pan; heat through. Serve on tortillas.
Nutrition Facts : Calories 199 calories, Fat 2g fat (0 saturated fat), Cholesterol 44mg cholesterol, Sodium 96mg sodium, Carbohydrate 23g carbohydrate (0 sugars, Fiber 3g fiber), Protein 22g protein. Diabetic Exchanges
CHICKEN FAJITAS
This quick fajita recipe is a feast of flavours and colours - get stuck in!
Provided by Jamie Oliver
Categories Chicken Recipes Jamie's Ministry of Food Chicken Chicken breast Sandwiches & wraps
Time 25m
Yield 2
Number Of Ingredients 22
Steps:
- Put a griddle pan on a high heat.
- Halve, deseed and slice the pepper into thin strips, then peel, halve, and finely slice the onion. Slice the chicken lengthways into long strips, roughly the same size as the pepper strips.
- Put the peppers, onion, and chicken into a bowl with the paprika and cumin. Squeeze over the juice of half a lime, drizzle over 1 tablespoon of oil, season with a good pinch of black pepper and mix well. Put aside to marinate for 5 minutes or so while you make your salsa.
- For the salsa, finely chop the chilli, roughly chop the tomatoes and the coriander (stalks and all), then place in a clean bowl with a pinch of sea salt and black pepper. Squeeze over the juice of 1 lime, and stir in the coriander.
- Using tongs, place the pepper, onion, and chicken onto the griddle and cook for 6 to 8 minutes, or until the chicken is golden and cooked through. As the pan will be really hot, keep turning the pieces of chicken and vegetables over so they don't burn - you just want them to lightly chargrill to give you a lovely flavour.
- To make the guacamole, squeeze the cherry tomatoes onto a board, then finely chop with ½ -1 red chilli and a handful of coriander leaves, including the top part of the stalks.
- Halve and destone the avocado, then squeeze it over a board so the flesh comes out of the skin. Discard the skin. Squeeze over the lime juice and chop everything together until fine. Taste and adjust the flavours, if needed.
- Warm the tortillas in a microwave or warm, dry frying pan, then divide between serving plates. Squeeze the remaining lime juice over the sizzling pan.
- At the table, carefully help yourselves to the chicken and vegetables straight from the hot grill pan. Just be sure to put it down on top of something that won't burn, like a chopping board.
- Serve with bowls of natural yoghurt and guacamole, alongside the Cheddar, a grater, and the lovely fresh salsa.
Nutrition Facts : Calories 711 calories, Fat 31.8 g fat, SaturatedFat 10.7 g saturated fat, Protein 49.5 g protein, Carbohydrate 60.7 g carbohydrate, Sugar 22.7 g sugar, Sodium 2.4 g salt, Fiber 8.1 g fibre
HEALTHY CHICKEN FAJITA STUFFED PEPPERS
Enjoy the flavors of sizzling fajitas (a Tex-Mex favorite) in a stuffed pepper, which replaces the flour tortillas commonly used.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 450 degrees F.
- Combine the chicken, chili powder, cumin, 1/2 teaspoon salt and several grinds of pepper in a large bowl and toss to coat.
- Heat 1 tablespoon of the oil in a large cast-iron skillet over medium-high heat until it just begins to smoke. Add the chicken and cook, undisturbed, until it just starts to brown in spots, about 2 minutes. Add the onions and cook, stirring often, until tender, about 3 minutes more.
- Transfer the chicken and onion mixture to another large bowl and rinse and dry the skillet. Add the rice, 1/2 cup of the cheese, half the lime juice, 3/4 teaspoon salt and few grinds of pepper to the chicken and toss to combine. Divide the filling among the peppers.
- Add the remaining tablespoon of oil to the skillet, arrange the peppers on top and turn to high heat. When the oil starts to sizzle, about 2 minutes, transfer to the oven and bake until the filling is hot and the peppers are softened, about 20 minutes. Sprinkle the remaining 1/2 cup cheese over the peppers and bake until melted, about 3 minutes more.
- Drizzle the remaining lime juice over the peppers and top with the cilantro leaves. Serve with the sour cream, guacamole and pico de gallo if desired.
Nutrition Facts : Calories 450, Fat 21 grams, SaturatedFat 6 grams, Cholesterol 100 milligrams, Sodium 950 milligrams, Carbohydrate 41 grams, Fiber 6 grams, Protein 27 grams, Sugar 9 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 FAJITAS
The bell peppers in this dish work to keep your skin looking great. Their vitamin C helps build firming collagen and fends off damaging free radicals.
Provided by Georgia Downard
Categories Chicken Kid-Friendly Quick & Easy Dinner Bell Pepper Healthy Self Quick and Healthy Back to School Small Plates
Yield Makes 4 servings
Number Of Ingredients 19
Steps:
- Heat oven to 400°F. In a bowl, toss chicken with garlic, juice, 1 teaspoon oil, chili powder and cumin; marinate 20 minutes. Coat a rimmed sheet pan with cooking spray; add chicken with marinade, onion, bell peppers, tomatoes with chiles, salt, black pepper and remaining 1 tsp oil; toss to combine. Roast, stirring once, until chicken is cooked through, 20 minutes. Wrap tortillas in foil; heat in oven during last 10 minutes of roasting time. Stir 2 tablespoons salsa and 2 tablespoonscilantro into chicken mixture; divide evenly among tortillas, along with remaining 2 tablespoons salsa, yogurt and remaining 1 tablespoon cilantro. Garnish with radish slices and lime wedges, if desired.
CHICKEN FAJITA STUFFED PEPPERS
Chicken Fajita Stuffed Peppers are bell peppers stuffed with sizzling hot, zesty Chicken Fajitas for a quick and easy restaurant quality Mexican dinner.
Provided by Michele @ Flavor Mosaic
Categories Main Dishes
Time 55m
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees. Cut the peppers in half lengthwise. Remove the seeds and membrane. Place in a baking dish.
- Saute the frozen cauliflower rice for 3-5 minutes in a skillet over medium-high heat, until cooked through. Set aside.
- Take the same skillet and add 1 tbsp avocado oil to the pan. Add chopped onions and saute for 5 minutes. Add garlic to the pan. Cook until fragrant.
- Add chicken, taco seasoning, salt and pepper to the pan. Cook until chicken is cooked through, about 6-8 minutes.
- Add cauliflower rice and cilantro to the pan. Blend together in the pan for an additional minute or 2.
- Take the chicken filling and stuff each pepper. Place the pepper halves back in the baking dish.
- Cover the baking dish with foil and bake at 375 degrees for 20 minutes. When there is 5 minutes left, pull it out of the oven, remove the foil and add shredded cheese over the top. Return the baking dish to the oven, without the foil and bake until cheese is melted. Serve with sour cream, salsa, and cilantro.Enjoy!
Nutrition Facts : Calories 192 kcal, Carbohydrate 9 g, Protein 22 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 59 mg, Sodium 295 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
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
CHICKEN FAJITAS
Make and share this Chicken Fajitas recipe from Food.com.
Provided by MizzNezz
Categories Chicken Breast
Time 28m
Yield 12 fajitas
Number Of Ingredients 10
Steps:
- In small bowl, mix mix first 4 ingredients.
- Add chicken and marinate for 15 minutes.
- In skillet, cook onion and chicken with marinade for 3 minutes.
- Add peppers, saute for 3 minutes.
- Stir in salsa.
- Divide among tortillas.
- Top with cheese.
- Roll up and serve.
Nutrition Facts : Calories 329.9, Fat 14.3, SaturatedFat 6.1, Cholesterol 50.7, Sodium 451.1, Carbohydrate 30.2, Fiber 2.3, Sugar 1.2, Protein 19.5
CHICKEN FAJITA RECIPE
Chicken fajitas rubbed with our favorite fajita seasoning, a blend of guajillo peppers, arból peppers, coriander seeds, paprika, sugar, garlic powder, onion powder, cumin, black pepper, and Mexican oregano.
Provided by Andrés Carnalla
Categories Chicken
Number Of Ingredients 12
Steps:
- Butterfly the chicken breasts then slice into 1/2 inch strips.
- Season chicken well with fajita seasoning and 1 tsp. of salt.
- Set chicken aside while cutting the onion and bell peppers.
- Slice the onion into very thin strips.
- Remove the stems and seeds from the bell peppers then slice into 1/4" wide strips.
- Heat a heavy bottom pan to medium hot then add the seasoned chicken. Cook for about 3 minutes.
- Turn the chicken and cook for another 3 minutes.
- Add all of the bell peppers and mix well.
- Cook for 5 to 7 minutes more turning regularly until the chicken is fully cooked and the peppers are cooked but still have just a bit of a crunch to them.
- Warm the tortillas while the fajitas are cooking.
- Place 2 or 3 warm tortillas on each plate. Fill each tortilla with a portion of the fajitas then top with Mexican cream, a good salsa, and a squirt of lime juice if you'd like.
Nutrition Facts : Calories 497 kcal, Carbohydrate 52 g, Protein 41 g, Fat 15 g, SaturatedFat 2 g, Cholesterol 118 mg, Sodium 1683 mg, Fiber 6 g, Sugar 11 g, ServingSize 1 serving
CHICKEN AND BELL PEPPER FAJITAS
Steps:
- Using meat mallet, lightly pound chicken between sheets of waxed paper to thickness of 1/2 inch. Mix 2 tablespoons oil, lime juice, garlic, salt and pepper in large glass baking dish. Add chicken and turn to coat. Cover and refrigerate at least 30 minutes or up to 1 hour.
- Preheat oven to 350°F. Wrap tortillas in foil. Heat in oven until warmed through, about 10 minutes. Turn oven off. Leave tortillas in oven.
- Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add onion and sauté 3 minutes. Add bell peppers and sauté until vegetables are tender-crisp, about 4 minutes. Season with salt and pepper. Transfer vegetables to large bowl and tent with foil to keep warm. Do not clean skillet.
- Heat 1 tablespoons oil in same skillet over medium-high heat. Remove chicken from marinade; discard marinade. Add chicken to skillet and sauté until cooked through, about 3 minutes per side. Season with salt and pepper. Cut chicken into 1-inch-wide strips. Combine with vegetables. Divide vegetable and chicken mixture among plates. Serve passing tortillas, Chipotle Pico de Gallo and sour cream separately.
PEPPER JACK SKILLET CHICKEN FAJITAS
A while back, Campbells soup came out with three or four new varieties of soups. The were quite a bit different from the normal stuff on the shelf. The soup used in this one is the Pepper Jack soup, which is a great alternative to just the plain ole cheddar. This is basic and has a lot of potential to be added to or altered to fit your tastes.
Provided by Redneck Epicurean
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat the oil in a large skillet.
- Season the chicken with salt and pepper, if desired and brown.
- Add the onion and pepper and cook until tender.
- Stir in the soup and heat until hot.
- Place 1/2 cup of the chicken mixture in each tortilla and serve.
Nutrition Facts : Calories 398.7, Fat 19.8, SaturatedFat 4.9, Cholesterol 53.5, Sodium 434.1, Carbohydrate 36.2, Fiber 3.2, Sugar 3.7, Protein 18.3
CHICKEN FAJITAS
Marinating chicken, peppers and onions in a highly flavored marinade imparts big Tex-Mex flavors onto these mouthwatering grilled fajitas. Spiced yogurt and avocado sauce served alongside 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:
- 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.
- 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.
- 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.
- 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.
- 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
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From jocooks.com
4.7/5 (35)Calories 274 per servingCategory Dinner, Main Course
- Cut the chicken breasts into long strips; set aside. Slice the onion into long strips. Slice the peppers into long 1/4 inch strips.
- Heat the olive in a large skillet. Add the chicken to the skillet then sprinkle about half of the fajita seasoning over the chicken and toss. Cook the chicken for 5 to 10 minutes until it's fully cooked and no longer pink, and it's slightly charred, but not burned. Transfer the chicken to a plate and set aside.
- Add another tbsp of olive oil to the skillet, if needed. I used a non stick skillet, so it wasn't necessary to add anymore oil. Add the onion and cook for a couple minutes until it's slightly translucent. Add the peppers and the remaining fajita seasoning and toss. Cook for another 3 to 5 more minutes so the peppers cook slightly, you don't want them over cooked, they should be a bit crunchy. Add the chicken back to the skillet and toss with the peppers.
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Servings 4Total Time 40 minsCategory Healthy Dinner IdeasCalories 448 per serving
- Put 1 tablespoon of oil into a bowl with the vinegar, chilli sauce, oregano, paprika and a pinch of sea salt and black pepper.
- Peel and halve the onion, slice into 1cm-thick wedges, then slice the chicken lengthways 1cm thick and toss both in the marinade.
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4/5 (60)Total Time 20 minsServings 4Calories 348 per serving
- Season the chicken with the cumin, ½ teaspoon salt, and ¼ teaspoon black pepper. Cook, along with the garlic, tossing occasionally, until cooked through, 4 to 6 minutes. Transfer to a plate. Reserve the skillet.
- Heat the remaining tablespoon of oil in the skillet. Add the onion and bell peppers and cook, tossing occasionally, until tender, 6 to 8 minutes. Add the chicken and toss to combine.
- Serve the chicken, onion, and bell peppers in the tortillas with the sour cream, salsa, avocado, and lime wedges.
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- Add sliced chicken and marinate at least 5 minutes. A minimum of 30 minutes is preferred. Marinate overnight in the refrigerator, covered, for more developed flavor.
- Add the chicken with the marinade and cook for 4-5 minutes per side, or until the chicken is cooked through. Remove the chicken and set aside.
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- Place the 1/4 cup olive oil, lime juice, sugar, salt, cumin, garlic, water, smoked paprika, onion powder and chili powder in a gallon sized resealable bag or large bowl.
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Servings 4Total Time 25 mins
- In a small bowl, whisk together 3 tablespoons of vegetable oil with the garlic, lime zest, fresh lime juice, black pepper, salt, chile powder, ground cumin, paprika and sugar. Set aside.
- Heat a large skillet over medium-high heat. Add the oil and then stir in the chicken. Cook for 2 minutes or until the chicken is lightly browned. Stir in the onion and bell pepper and cook with the chicken for 3 to 5 minutes or until the vegetables are tender.
- Stir in the spice mixture and cook for another 2 minutes or until everything is well combined and heated through. Season with salt and pepper to taste. Serve with tortillas and optional toppings.
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- To prepare fajitas, trim fat from steak. Score a diamond pattern on both sides of the steak. Combine 1 1/2 cups marinade, steak, and chicken in a large zip-top plastic bag. Seal and marinate in refrigerator 4 hours or overnight, turning occasionally. Combine remaining marinade, bell peppers, and onion in a zip-top plastic bag. Seal and marinate in refrigerator for 4 hours or overnight, turning occasionally.
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- Heat 1 Tbsp. (15 mL.) Becel® Oil in large skillet over medium-high heat and cook onion, peppers and garlic until vegetables are tender, about 3 minutes. Remove vegetables from skillet; set aside.
- Add remaining Oil to skillet and brown chicken, stirring occasionally, until thoroughly cooked, about 2 minutes. Stir in lime juice, chilli powder, cumin and cayenne pepper. Return vegetables to skllet; heat through.
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5/5 (4)Calories 334 per serving
- Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add the onion, bell peppers, and jalapeño; stir-fry 12 minutes or until crisp-tender. Remove bell pepper mixture from skillet; stir in cilantro, salt, and black pepper.
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5/5 (7)Category Main CourseCuisine MexicanTotal Time 40 mins
- Cut up your onion into thin strips. Place in a frying or saute pan you've sprayed with non stick spray over medium-low heat and drizzle with olive oil. Let this cook for about 15 to 20 minutes while you cut up and cook the other ingredients. You want them almost caramelized before you add the next ingredient. Stir every few minutes and add extra olive oil if you find it getting too dry or sticking to the pan.
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