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
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
EASY CHICKEN FAJITAS
Try this simple fajita chicken recipe made with tender chicken, colorful peppers, onion, spices, and zesty RO*TEL® tomatoes for a quick weeknight meal.
Provided by ReadySetEat
Categories Main Dish
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Spray large skillet with cooking spray; heat over medium-high heat. Add bell peppers and onion; cook 7 minutes or until tender, stirring occasionally. Remove from skillet; set aside.
- Add chicken to skillet. Sprinkle with chili powder and cumin. Cook 4 minutes or until no longer pink, stirring occasionally.
- Return peppers and onion to skillet; add drained tomatoes. Cook 2 minutes more or until hot. Divide chicken mixture evenly between tortillas.
Nutrition Facts : @id https, Calories 395 calories
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
QUICK AND EASY CHICKEN FAJITAS
This is a recipe I recently adapted from Cooking Light - I was a little iffy at first about it b/c it didn't have any Mexican spices, but it ended up being really, really good. We used a Frontera (Rick Bayless's brand) salsa, and it worked really well with this. This is a super easy recipe and while you do have to wait for the marinade to marinate, the hands on time is pretty low.
Provided by larchie
Categories Chicken Breast
Time 2h
Yield 2-3 serving(s)
Number Of Ingredients 17
Steps:
- Combine the first six ingredients, stirring well. Place chicken in a zip lock bag, and pour about half of the beer mixture to bag; seal and toss around. Place onion, bell peppers, and other half of beer mixture in another zip lock bag; seal and toss.
- Marinate chicken in refrigerator for at least one hour; marinate veggies at room temperature for at least one hour.
- Add 1 tbsp of canola oil to grill pan, and heat over medium high heat. Remove onion and bell peppers from marinade, and add to pan. Add red pepper and salt to taste. Cook for 6 minutes, or until beginning to get tender; turn after three minutes. Add chicken to pan; cook 2 minutes each side or until done.
- Warm tortillas if desired, and divide onion and chicken mixture evenly between tortillas. Add jalapeno, cilantro, and salsa as desired, and serve.
Nutrition Facts : Calories 922.9, Fat 42.5, SaturatedFat 8.9, Cholesterol 145.3, Sodium 2106.8, Carbohydrate 69.2, Fiber 7.4, Sugar 10.2, Protein 59.4
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.
CHICKEN FAJITAS WITH LIME, GARLIC AND BELL PEPPERS
WW friendly. A family favorite especially when atoning for excesses. This is so tasty, yet so healthy, even when each adult eats two large burritos. I adapted this from a recipe on a plastic produce bag at a Mars Supermarket.
Provided by KateL
Categories One Dish Meal
Time 1h
Yield 8 burritos, 2-4 serving(s)
Number Of Ingredients 13
Steps:
- MARINATE CHICKEN FOR 30 MINUTES.
- Mix lime juice and minced garlic in 2-quart Ziploc bag.
- Add chicken strips to marinade bag. Marinate for 30 minutes in refrigerator, turning periodically to distribute marinade.
- STIRFRY.
- Heat olive oil in heavy frying pan over medium-high heat.
- Pour in chicken and marinade sauce. Stirfry for 5-7 minutes.
- Remove chicken to plate and keep warm.
- Drain excess liquid from skillet, if necessary.
- Add bell pepper strips and remaining garlic to frying pan and stirfry for 5 minutes or until peppers are tender.
- Sprinkle bell pepper and garlic with cumin, salt and ground red pepper.
- Add chicken back to frying pan and stirfry 1-2 minutes.
- ASSEMBLE BURRITOS.
- Spread 1 teaspoon sour cream (optional) on one side of each tortilla. Spoon stirfry mixture evenly over sour cream.
- Fold bottom of tortilla and roll up sides.
- Serve with salsa, if desired.
- Serves 2 hearty appetites, or 4 dainty portions.
QUICK CHICKEN FAJITAS
Provided by Anastasia St. Amand
Categories Chicken Pepper Sauté Dinner Lunch Summer Bon Appétit California Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 15
Steps:
- Heat oil in heavy large skillet over medium-high heat. Add onion and bell pepper and sauté until almost tender, about 10 minutes. Add cumin, paprika, cayenne, garlic powder, oregano and thyme and continue cooking 1 minute. Mix in broth and bring to boil. Add chicken and stir until cooked through, about 5 minutes. Spoon chicken mixture into tortillas. Top with tomato and avocado. Roll up. Serve, passing salsa separately.
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EASY CHICKEN FAJITAS - JO COOKS
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.
10 BEST GREEN BELL PEPPER CHICKEN RECIPES | YUMMLY
From yummly.com
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.
CHICKEN FAJITAS (EASY & FLAVORFUL) | DOWNSHIFTOLOGY
From downshiftology.com
5/5 (184)Calories 140 per servingCategory Main Course
- Generously sprinkle the fajita seasoning on both sides of the chicken and use your fingers to press it into the chicken.
- Heat the oil in a large skillet over medium heat. Sear the chicken breasts for about 7-8 minutes on each side.
THE BEST EASY CHICKEN FAJITAS - FOODIECRUSH.COM | FOOD ...
From foodiecrush.com
5/5 (12)Category Main CourseCuisine MexicanCalories 426 per serving
- Mix the fajita seasoning in a small bowl with the cornstarch. Add 1/4 cup of the oil and the juice of 1 lime and whisk to combine. Thin the mixture with water if it's too pasty. Set aside.
- Slice the chicken breast into 1/4" thick slices and place in a shallow bowl or zippered freezer bag if making ahead for meal prep. Add 2/3 of the fajita seasoning marinade and toss to coat the chicken well. Set aside.
- While the chicken marinades, slice the bell peppers and onion and place in a shallow bowl or zippered freezer bag if making ahead for meal prep. Add the remaining 1/3 of the marinade and toss the vegetables until well coated. Set aside.
- Heat 1 tablespoon of the oil in a large cast iron skillet or heavy bottomed pan over medium-high heat and add the vegetables. Cook until the onion softens and the peppers take on color, stirring occasionally, for 4-5 minutes. Transfer to the shallow bowl.
CHICKEN-AND-SWEET PEPPER FAJITAS RECIPE | MYRECIPES
From myrecipes.com
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.
- Heat 1 teaspoon oil in skillet over medium-high heat. Add chicken; sauté 3 minutes or until done. Return pepper mixture to skillet; cook 1 minute or until thoroughly heated.
- Heat tortillas according to package directions. Spread 1 1/2 teaspoons of cream cheese over each tortilla. Divide chicken mixture evenly among tortillas; roll up.
EASY CHICKEN FAJITA STUFFED BELL PEPPER RECIPE - PINKWHEN
From pinkwhen.com
5/5 (1)Total Time 20 minsCategory DinnerCalories 229 per serving
- Layer quinoa and top with grilled chicken. Completely stuff the bell peppers and then cover the top with cheese.
EASY CHICKEN FAJITAS - FAMILY FOOD ON THE TABLE
From familyfoodonthetable.com
Cuisine AmericanTotal Time 20 minsCategory ChickenCalories 351 per serving
- Add the chicken to the hot skillet and cook, stirring occasionally, until the chicken is cooked through, about 7-8 minutes. Remove to a plate or bowl and cover to keep warm.
- Add the remaining oil to the same pan and add the onion and peppers. Sprinkle the remaining tablespoon of fajita seasoning over the veggies and stir well to combine. Cook, stirring occasionally, until the veggies are tender, about 7-8 minutes. (If your pan is too dry after the first few minutes, and if the veggies have already gotten a bit of char on them, you can add a few splashes of water. You can also cover the pan if you want to steam them a little at the end, especially if you prefer very tender veggies.)
CHICKEN FAJITAS RECIPE - CHILI PEPPER MADNESS
From chilipeppermadness.com
4.8/5 (5)Category Main CourseCuisine American, MexicanCalories 216 per serving
- 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.
MEALIME - CHICKEN & BELL PEPPER FAJITAS WITH GUACAMOLE ...
From mealime.com
4.3/5 (118)Total Time 45 minsCuisine Mexican
- Peel, thinly slice into half rings, and add onion to bowl with peppers. Peel and mince garlic; add ½ to bowl with vegetables and place the other ½ into a medium bowl for preparing guacamole.
- Wash and dry cilantro. Shave leaves off the stems; discard the stems and mince the leaves. Add ½ to bowl with avocado and save the rest for garnishing.
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.
CHICKEN FAJITAS WITH BELL PEPPERS RECIPE - FOOD & WINE
From foodandwine.com
5/5 (1)Total Time 25 minsServings 4
- In a small bowl, whisk together 3 tablespoons of vegetable oil with the garlic, salt, chile powder, ground cumin, paprika, sugar and fresh lime juice. 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.
SHEET PAN CHICKEN FAJITAS - SLENDER KITCHEN
From slenderkitchen.com
5/5 (2)Total Time 45 minsCategory DinnerCalories 257 per serving
- Toss the chicken, red onion, and bell peppers with the olive oil, lime juice, and fajita seasoning and let rest for 30 minutes. I like to do this in a ziploc bag for easy clean up. This step can be skipped if you are short on time.
- Preheat the oven to 400 degrees. Spray a baking sheet with cooking spray. You can also cover with foil for easier clean up.
- Spread the chicken and vegetables in a single layer on the baking sheet. Place in the oven and cook for 10-12 minutes, until the chicken is just about cooked through and the vegetables are tender-crisp. Turn the oven up to broil to add some char and crispiness to the chicken for the last 2 minutes of cooking. One important note, the peppers and onions will still have some bite and texture when cooked this way. If you prefer a softer vegetable, place them in the oven 10 minutes before adding the chicken.
EASY CHICKEN FAJITAS RECIPE - SOUTHERN KISSED
From southernkissed.com
5/5 (1)Calories 232 per servingCategory Main Dishes
- Heat a non-stick skillet on medium-high heat. Add frozen bell peppers and onion and cook for 3 minutes or until vegetables start to soften.
- Add chicken breast strips and seasoning blend and blend well. Adjust heat to low setting and simmer for 5 minutes.
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5/5 (219)Calories 363 per servingCategory Main Course
- In a small bowl, mix together the seasoning ingredients. You can divide each of them in half and mix them in two different bowls, as I do in the video below. Half will season the veggies and half will season the chicken.
- Heat 1 tablespoon of the oil in a large, deep skillet over medium-high heat, about 2 minutes. Add the bell peppers, the onions, and half the seasoning mix. Cook, stirring often, until just tender, about 5 minutes. If the bottom of the skillet becomes too dry, add a little water, a tablespoon at a time. You can also reduce the heat to medium.
- Using a slotted spoon, remove the vegetables to a plate. Add the remaining oil to the skillet, then add the chicken slices with the second half of the seasonings. Stir-fry until the chicken is almost fully cooked, about 4 minutes. Again, if the bottom of the skillet becomes too dry while you cook the chicken, add a little water.
- Return the vegetables to the skillet. Stir-fry everything together for 1-2 more minutes, until the chicken is fully cooked and the dish is heated through.
CHICKEN AND PEPPER FAJITAS RECIPE - REAL SIMPLE
From realsimple.com
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.
EASY CHICKEN FAJITAS - CHOCOLATE WITH GRACE
From chocolatewithgrace.com
Servings 5Total Time 25 minsCategory Main DishesCalories 235 per serving
- Combine the chicken, 1 tablespoon of oil, and 2 tablespoons of taco seasoning in a mixing bowl. Toss well to thoroughly coat.
- In a large non-stick skillet, heat the remaining oil over medium heat. Add the chicken and cook, while stirring constantly, for about 3-4 minutes. Transfer the cooked chicken to a plate next to the stove.
- Add the onion and bell pepper to the hot skillet. Cook until slightly crisp and still tender, tossing gently with tongs periodically. Sprinkle with remaining taco seasoning.
- Return the cooked chicken to the skillet and stir to combine. Serve immediately with tortillas. Squeeze lime over the chicken mixture and top with sour cream and / or guacamole as desired.
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5/5 (2)Servings 6Cuisine MexicanCategory Mexican
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