CHICKEN & VEGGIE FAJITAS
Time to clean out the fridge? These versatile skillet chicken fajitas are designed to work with whatever vegetables you happen to have on hand. The key is to slice all the veggies to approximately the same size so they cook evenly.
Provided by Jackie Newgent, RDN, CDCES
Categories Quick & Easy Low-Calorie Chicken Recipes
Time 25m
Number Of Ingredients 10
Steps:
- Heat oil in a large wok or cast-iron or other stick-resistant skillet (not Teflon-based nonstick, see Tip) over high heat. Add chicken, vegetables, chili powder, and salt; cook, tossing with tongs occasionally, until the chicken is cooked through and the vegetables begin to brown, about 7 minutes.
- Meanwhile, stack tortillas and wrap in a barely damp, clean kitchen towel (or paper towel). Microwave on High for 30 to 45 seconds.
- Divide the chicken-and-vegetable mixture among the tortillas. Top each with 2 Tbsp. guacamole and 2 Tbsp. yogurt. Serve with lime wedges and garnish with cilantro if desired.
Nutrition Facts : Calories 391.1 calories, Carbohydrate 34.9 g, Cholesterol 91.8 mg, Fat 12.9 g, Fiber 5.7 g, Protein 32.5 g, SaturatedFat 2.1 g, Sodium 698.7 mg, Sugar 7.3 g
VEGGIE FAJITAS
My husband prefers these to chicken or beef fajitas and I serve them for dinner often. -Sarah Mercer, Wichita, Kansas
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 8 fajitas.
Number Of Ingredients 12
Steps:
- In a large cast-iron or other heavy skillet, saute the vegetables with salt and pepper in oil until crisp-tender, 5-7 minutes. Using a slotted spoon, place about 1/2 cup vegetable mixture down the center of each tortilla. Sprinkle each with 1/4 cup cheese; top with sour cream and salsa. Fold in sides.
Nutrition Facts : Calories 375 calories, Fat 21g fat (10g saturated fat), Cholesterol 35mg cholesterol, Sodium 853mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 3g fiber), Protein 13g protein.
CHICKEN AND VEGGIE SHEET PAN FAJITAS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 50m
Yield 5 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 475 degrees F. Line a sheet pan with foil.
- In a small bowl, mix together the chili powder, ancho chile powder, salt and pepper. Place the peppers, onion and mushrooms on the sheet pan. Drizzle with half the olive oil and season with half the chili seasoning mix. Toss and place in the oven to roast until the veggies begin to char, about 12 minutes.
- Add the chicken to a bowl and toss with the remaining oil and seasonings. Add the chicken to the veggies and return to the oven. Cook until the chicken is cooked through, 7 to 8 minutes. Remove from the oven, then squeeze over the lime juice and toss.
- Serve the chicken and veggies on the warm tortillas, then top with the guacamole, salsa, sour cream, queso fresco and cilantro and garnish with lime wedges on the side.
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
VEGAN CHICKEN FAJITA SKILLET RECIPE
Quick & Easy Vegan Chicken Fajita Skillet Recipe. Serve in wraps or over rice.
Provided by Robin Gagnon
Categories Entree
Number Of Ingredients 11
Steps:
- Mix the first 6 ingredients together in a small dish and set aside.
- Put oil in skillet over med-high heat, once hot add the onions and garlic. Stir fry for 3 minutes, then add the peppers and stir fry for another 5 minutes.
- Add the seasoning mix, cook another 2 minutes, stirring frequently. Finally add the Chicken-Free Strips and cook for 2-3 more minutes, folding in to evenly distribute and heat through.
- Serve with wraps or over rice.
THE BEST EVER VEGETARIAN FAJITAS
Quick & delicious black bean vegetarian fajitas! They're made with sweet roasted peppers & onions, garlicky black beans, and creamy guacamole. A flavorful, satisfying meal that's packed with plant-based protein, and ready in 30 minutes.
Provided by Bethany Kramer
Categories Main Course
Time 30m
Number Of Ingredients 17
Steps:
- Preheat oven to 400F.
- Roast peppers & onions: arrange sliced peppers and onions on sheet pan, drizzle with oil and sprinkle with fajita seasoning. Toss until veggies are evenly coated, then spread out on the pan and bake for 20 minutes - flip halfway through.
- Cook black beans: in a sauce pan, simmer black beans on LOW with salt and garlic powder for 8-10 minutes. Black beans should thicken and liquid should slightly reduce.
- Guacamole: In a small bowl use a fork to smash the avocado, then stir in garlic powder, lime juice, and season with salt to taste. Set aside.
- Warm up tortillas: wrap tortillas in a foil packet and pop in oven for 5 minutes, or microwave tortillas on glass plate for 15 seconds. If you have a grill, you can also grill the tortillas for 10-15 seconds on each side.
- Assemble: When peppers & onions are finished, assemble fajitas: roasted peppers & onions, black beans, guacamole, and extra lime juice! Serve with fresh cilantro leaves if desired.
Nutrition Facts : Calories 288 kcal, Carbohydrate 48.9 g, Protein 10.1 g, Fat 6.7 g, Sodium 934.1 mg, Sugar 9.7 g, ServingSize 1 serving
CHICKEN AND VEGGIE FAJITAS
Make this restaurant favorite at home!
Provided by Beachbody
Categories Main Course
Time 22m
Number Of Ingredients 14
Steps:
- Combine chili powder, salt, cumin, garlic powder, and 1 tsp. oil in large resealable plastic bag.
- Add chicken; mix gently to coat. Refrigerate for 30 minutes.
- Heat remaining 1 tsp. oil in large nonstick skillet over medium-high heat. Empty contents of bag into skillet; cook, stirring frequently, for 2 to 3 minutes.
- Add bell peppers, onion, and carrot; cook, stirring frequently, for 3 to 4 minutes, or until chicken is cooked through and vegetables are tender-crisp. Remove from heat.
- Add lime juice; mix well.
- Top each tortilla evenly with chicken mixture and salsa; garnish with lime wedges if desired.
Nutrition Facts : ServingSize 2 fajitas, Calories 333 kcal, Carbohydrate 32 g, Protein 30 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 83 mg, Sodium 656 mg, Fiber 3 g, Sugar 3 g
CHICKEN VEGGIE FAJITAS
Our family loves the spicy flavor of these fajitas. I also appreciate the fact that they're fast to fix. -Eleanor Martens, Rosenort, Manitoba
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the first 7 ingredients. Place chicken and vegetables in a single layer in a greased 15x10x1-in. baking pan; drizzle with 1/4 cup lemon juice mixture. Broil 4-6 in. from the heat for 4 minutes. , Turn chicken and vegetables; drizzle with remaining lemon juice mixture. Broil 4 minutes longer or until chicken juices run clear. Serve on tortillas, with cheese if desired.
Nutrition Facts : Calories 231 calories, Fat 7g fat (1g saturated fat), Cholesterol 47mg cholesterol, Sodium 460mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 1g fiber), Protein 21g protein. Diabetic exchanges
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
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
VEGGIE FAJITAS
My family loves these peppery veggie fajitas! Serve the fajitas with flour tortillas, cheddar cheese, lettuce, tomatoes, sour cream, and I even put steamed broccoli on the side (so each can add broccoli if wanted).
Provided by Kim
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 5
Number Of Ingredients 8
Steps:
- In a large frying pan over a medium heat, saute olive oil and garlic. Let the garlic saute for 2 minutes, stir in the green and yellow bell peppers. Let the peppers saute for 2 minutes, stir in the onions. After two minutes add the mushrooms and green onions to the frying pan. Season the vegetables with lemon pepper to taste and stir well. Cover the frying pan and cook until all of the vegetables are tender.
Nutrition Facts : Calories 51.3 calories, Carbohydrate 7.8 g, Fat 2.2 g, Fiber 1.8 g, Protein 1.7 g, SaturatedFat 0.3 g, Sodium 5.2 mg, Sugar 3.3 g
CHICKEN AND VEGGIE FAJITAS
No need to go out for delicious chicken fajitas when you can make this restaurant-inspired version at home. Ready to go big on homemade flavor? These fresh chicken fajitas use seasoned chicken strips, colorful sautéed peppers, sliced red onions and loads of fresh toppings all wrapped in flour tortillas. Chicken and Veggie Fajitas are perfect for picky eaters because they're almost infinitely customizable. Set out your favorite toppings like sliced jalapeños, chopped tomatoes and lime wedges. You'll be serving up a sizzling skillet of flavors in no time.
Provided by Old El Paso
Time 30m
Yield 5
Number Of Ingredients 8
Steps:
- In 12-inch nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add bell peppers and onions. Cook over medium heat 5 to 7 minutes, stirring occasionally, until vegetables are crisp-tender. Spoon vegetables onto platter; cover to keep warm.
- Add remaining 1 tablespoon oil to same skillet over medium-high heat. Add chicken; cook 5 to 6 minutes, stirring occasionally, until no longer pink in center. Stir in water and taco seasoning mix; heat to boiling. Reduce heat; simmer 2 to 3 minutes or until thickened. Add to platter with vegetables.
- To serve, fill tortillas with warmed chicken, bell pepper mixture and your favorite toppings.
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 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 FAJITA VEGETABLES
These Easy Fajita Vegetables are so simple to make and taste delicious. Roasted with a mix of flavorful spices, these vegetables are spicy, sweet, and perfectly tasty.
Provided by Tania Sheff
Categories Side Dish
Time 30m
Number Of Ingredients 11
Steps:
- In a small bowl or measuring cup, mix together the olive oil and the spices. Then set it aside.
- Place the vegetables into a large mixing bowl and pour the spiced olive oil on top of them. Mix everything very well.
- Line a large baking sheet with parchment paper and evenly spread the vegetables out on it.
- Roast the Fajita Vegetables at 450°F for about 20 minutes, or until the vegetables have softened and browned. Serve warm.
Nutrition Facts : Calories 198 kcal, Carbohydrate 16 g, Protein 4 g, Fat 15 g, SaturatedFat 2 g, Sodium 522 mg, Fiber 5 g, Sugar 6 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 AND VEGGIE FAJITAS
Chicken breast and veggies (yellow squash, zucchini, broccoli) cooked fajita-style. Adjust the veggies to your liking or try adding other vegetables (eggplant, tomatoes, etc). Use a fajita seasoning that you apply and let sit for at least 30 minutes (choose any brand). Don't use any fajita sauce mix that is stirred in while cooking. You will need a grill pan or large skillet (use cast iron if available), 1 gallon zip-top bag, a medium bowl or plastic container with a lid, and a large mixing bowl. I use both a grill, for cooking the chicken, and a grill pan, to cook the vegetables. You could cook the entire recipe on a grill using a grill tray or foil to prevent the veggies from falling through the grates. For a vegetarian meal, omit the chicken. For a lighter fare, use corn tortillas instead of flour.
Provided by texasbanzai
Categories One Dish Meal
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- If using a fajita spice blend (not in a pack with directions), liberally season chicken breast with fajita seasoning and place in a 1 gallon zip-top bag. Add 2 tsp lime juice, 1-2 tbsp cilantro, and vegetable oil to bag. Close bag and evenly spread/shake mixtures over chicken breast. Let set in refrigertor for at least 30 minutes.
- If using a seasoning packet, follow the directions on the label to the mix the seasoning. Place the chicken breast into a 1 gallon zip-top bag and pour 3/4 of the spice mixture into the bag, reserving 1/4 of the sauce. Add 1-2 tbsp cilantro and 1-2 tsp lime juice. Close the bag and spread the mixture to evenly coat the chicken. Let set in refrigertor for at least 30 minutes.
- Cut the broccoli florest off the stalks and place into the bowl with the squash.
- Clean and dry the squash and zucchini. Cut the squash and zucchini on the bias (at an angle) into slices about 1/4 inch thick and place into a container or bowl with a lid.
- If using a spice blend, mix 1-2 tbsp fajita spices, 2 tbsp oil, 2 tbsp cilantro, and 2 tsp lime juice and a small bowl and pour over vegetables. If using a seasoning mix, pour remaining 1/4 over vegetables along with 2 tbsp cilantro and 1-2 tsp lime juice. Place lid firmly on bowl/container and shake to evenly coat vegetables, about 30 seconds. Set aside.
- Turn grill onto medium high or place grill pan onto stovetop and turn heat onto medium high.
- Slice onions and bell peppers. Cut ends off onion and cut in half, from end to end. Slice onion into 1/4 inch slices. Cut open bell peppers and clean out seeds and ribs. Cut into 1/4 inch slices.
- Remove lid from container and place vegetables into hot pan, without crowding, and cook for 5-8 minutes, turning half way through to brown both sides. The broccoli will cook faster than the other vegetables, so turn it first and remove if it begins to burn. If all vegetables will not fit into pan split into 2 batches. Once cooked remove and place into a bowl. Cover will foil to keep warm.
- Take chicken from bag and place into hot pan. Cook chicken 7-9 minutes until chicken begins to turn color on the top side. Turn over and add bell peppers and onions. Cook another 5-8 minutes until thoroughly cooked through. The juice should run clear and the temperature of the chicken should be 160 degrees.
- Remove chicken from pan and place on a cutting board. Turn the bell peppers over in the pan and add the sliced onion to the pan. Cook for another 5-8 minutes until unions and bell pepper have become tender.
- While bell pepper and onions are cooking, cut the chicken across the grain (from side to side) into slices about 1/4" thick.
- Return the chicken and vegetables to the pan, stir to combine, reduce heat to medium low, and cook until everything is hot.
- Serve, in the pan, with tortillas, grated cheese, sour cream, picante sauce, and pico de gallo.
Nutrition Facts : Calories 520.4, Fat 32.5, SaturatedFat 7.2, Cholesterol 127.1, Sodium 151.7, Carbohydrate 12.9, Fiber 3.4, Sugar 5.9, Protein 45
CHICKEN FAJITAS RECIPE
The herby, chilli-laced homemade guacamole in these chicken fajitas by the Hairy Bikers make them really special - plus they're so easy to make.
Provided by GoodtoKnow
Categories Dinner, Lunch, Packed lunch
Time 45m
Yield Serves: 8
Number Of Ingredients 3
Steps:
- To prepare the vegetables: Place the onions and red peppers on a piece of thick foil and drizzle over the olive oil. Fold the edges of the foil up and seal to form a parcel. Place the parcel on the grill for about 15-20 mins, or until the vegetables have softened, turning it occasionally.
- To prepare the chicken: Flatten the breasts out to about twice the original size. Dust the seasoning mix over all the surfaces of the chicken. Place the chicken on the grill for 7-8 mins each side, or until completely cooked through.
- To make the guacamole: Chop the avocados and mash slightly, then stir in the lime juice, chopped chillies and coriander. Season to taste with salt and pepper.
- When the chicken is cooked, cut it into strips.
- To heat the tortillas, place them on the grill for about 20-30 secs on each side. Place some vegetables in a row in the centre of the tortilla, add some strips of chicken on top, then add some guacamole, sour cream and a little grated cheese. Roll the tortilla up and eat immediately.
Nutrition Facts : @context https, Calories 333 Kcal, Fat 12 g
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.
More about "chicken veggie fajitas food"
VEGETARIAN FAJITAS RECIPE - PILLSBURY.COM
From pillsbury.com
5/5 (1)Category EntreeCuisine SouthwesternTotal Time 30 mins
- Heat oil in large skillet or wok over medium-high heat until hot. Add bell peppers and onion; cook and stir 2 to 3 minutes or until vegetables are crisp-tender. Add corn, tomato, salt and pepper; cook until thoroughly heated.
- To serve, place 1/2 cup vegetable mixture in center of each warmed tortilla. Top with desired toppings; fold or roll up.
EASY CHICKEN FAJITAS RECIPE | FOOD & WINE
From foodandwine.com
5/5 Category Meat + Poultry
- In a resealable plastic bag, combine the chile powder with the salt, cumin, onion powder, garlic powder, cornstarch, water and 2 tablespoons of the oil. Add the chicken, bell pepper and onion, seal and knead gently to coat. Refrigerate for 15 minutes.
- Heat the remaining 1 tablespoon of oil in a large nonstick skillet until shimmering. Empty the contents of the bag into the skillet and cook over high heat, stirring occasionally, until the vegetables are crisp-tender and the chicken is cooked through, about 6 minutes. Remove from the heat and stir in the lime juice.
- Transfer the chicken and vegetables to a large bowl and serve with the warmed tortillas, lettuce, cheese, salsa, sour cream and lime wedges.
HEALTHY FAJITA RECIPE | JAMIE OLIVER CHICKEN RECIPES
From jamieoliver.com
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.
- Leave in the fridge for at least 1 hour, or preferably overnight.Prick the whole aubergine all over with a fork.
CHICKEN AND VEGGIE FAJITAS - FLATOUTBREAD
From recipes.flatoutbread.com
Estimated Reading Time 1 min
GRILLED CHICKEN AND VEGGIE FAJITAS - MEXICAN RECIPES - OLD ...
From oldelpaso.com
Servings 5Total Time 40 minsCategory Fajitas
- Brush half of taco seasoning mixture onto vegetables. Brush remaining half of taco seasoning mixture onto both sides of chicken breasts.
- Heat gas or charcoal grill. Place vegetables and chicken on grill over medium heat. Cover grill; cook 10 to 14 minutes, turning once, until vegetables are tender and juice of chicken is clear when center of thickest part is cut (at least 165°F in center). Transfer to cutting board; let stand 5 minutes.
- Cut chicken breasts and peppers into thin strips. Cut onion rounds in half crosswise, and separate into strips. Transfer both the chicken and vegetables to a serving platter.
FAST FAJITAS RECIPES {CHICKEN, STEAK, SHRIMP, VEGETARIAN ...
From loseweightbyeating.com
5/5 (4)Total Time 1 hr 45 minsCategory DinnerCalories 81 per serving
- In a bowl combine the cayenne, chili powder, oregano, garlic powder and salt. Mix well then move 1/2 of the mixture to a large gallon Ziploc bag, and the other 1/2 to a small sandwich sized bag (or smaller).
- Add the chicken strips to the large bag of spices and shake and squish until all the chicken is covered in spices, then drop in the small bag of spices in (make sure it is closed) and place in the fridge for the minimum of 3 hours but 24 is even better. If you are going to freeze the chicken for later now is the time to do so.
- In your largest skillet heat the olive oil on medium-high and drop in the chicken, brown on both sides about 5 minutes total then add in the bell pepper, onion, jalapeno and the bag of spices.
VEGAN CHICKEN FAJITAS - CONNOISSEURUS VEG
From connoisseurusveg.com
5/5 (4)Total Time 25 minsCategory EntreeCalories 401 per serving
- Place the soy curls into a medium bowl and pour the broth over them. Let the soy curls soak for about 10 minutes.
- While the soy curls soak, mix the marinade ingredients together in a small bowl: lime juice, soy sauce, cumin, chili powder, oregano, paprika, ancho chile powder, and garlic.
ONE-SKILLET SIZZLING CHICKEN AND VEGGIE FAJITAS (MEAL PREP ...
From livesimply.me
5/5 (1)Total Time 45 minsCategory Main CourseCalories 245 per serving
- 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.
SHEET PAN CHICKEN FAJITAS - EASY FAMILY RECIPES
From easyfamilyrecipes.com
Cuisine MexicanCategory DinnerServings 4Calories 258 per serving
- Cut the chicken breast into thin strips (1/4"-1/2") against the grain of the meat and place on one half of a large baking sheet. Optional: line the baking sheet with foil for easy clean up.
- Drizzle 1/2 of the oil over the meat and then sprinkle with seasoning and use tongs to toss until the meat is evenly coated. Squeeze the juice from 1/2 of the lime over the meat and give it one more quick mix.
- Slice the onions and bell peppers into thin strips and place them on the other half of the baking sheet. Toss them with the remaining oil.
MIXED VEGETABLE FAJITAS - IT DOESN'T TASTE LIKE CHICKEN
From itdoesnttastelikechicken.com
5/5 (16)Calories 155 per servingCategory Main Course
- Method 1: Heat your oven to 350F (180C). Wrap the tortillas in aluminium foil, and pop them in the oven for 15-20 minutes until heated through.
- Heat the oil in a large skillet or frying pan over medium-high heat. When hot, add in the peppers, onions, chili powder, cumin, salt, and smoked paprika. Stir often to evenly cook the veggies until the peppers just being to soften, about 5 minutes.
CHICKEN AND VEGGIE SIZZLING FAJITAS | RECIPES | WW USA
From weightwatchers.com
Cuisine Tex-MexCategory DinnerServings 6Total Time 20 mins
- Mix seasoning, oil, lime juice, and chicken in a medium bowl; refrigerate 1 hour or more to marinate.
- Heat a nonstick skillet on medium to high heat, then sauté marinated chicken with onions and peppers; stir to cook chicken and veggies thoroughly. Cover, and keep warm.
CLASSIC CHICKEN FAJITA RECIPE - THEHUB FROM WALMART CANADA
From ideas.walmart.ca
Servings 4Total Time 25 minsCategory All Recipes
CHICKEN VEGETABLE FAJITAS RECIPE | EAT SMARTER USA
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