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
FAJITA CHICKEN-TOPPED POTATOES
You can serve potatoes and chicken. Or you can top potatoes with a fajita-style blend of chicken, cheese and broccoli. Your call!
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Pierce potatoes in several place with fork. Microwave on HIGH 12 to 14 min. or until tender, turning after 7 min. Cool 5 min.
- Cut potatoes lengthwise in half; scoop out centers into bowl, leaving 1/4-inch-thick shells. Mash potato centers lightly. Add sour cream, broccoli, chicken and 1/2 cup cheese; mix well.
- Spoon mashed potato mixture into potato shells; sprinkle with remaining cheese. Place on microwaveable plate. Microwave 2 min. or until heated through.
- Meanwhile, cook gravy in saucepan on medium heat until heated through, stirring occasionally.
- Drizzle gravy over potatoes before serving.
Nutrition Facts : Calories 450, Fat 18 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 80 mg, Sodium 860 mg, Carbohydrate 49 g, Fiber 8 g, Sugar 4 g, Protein 24 g
CHICKEN FAJITA POTATOES
Make and share this Chicken Fajita Potatoes recipe from Food.com.
Provided by southern chef in lo
Categories Chicken
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Scrub the potatoes; pat dry and wrap in aluminum foil. Bake at 400°F for 1 hour or until done.
- Cook the pepper and the onion in the butter in medium saucepan until tender; add the taco seasoning mix and cook for 1 minute, stirring constantly. Remove from the heat; stir in the chicken, cheese, olives, and chilies.
- Cut a lengthwise slit in the top of each potato; press each potato open and spoon the chicken mixture into the potatoes. spoon 1/4 cup of salsa over each potato.
- Serve with sour cream, guacamole, and additional salsa.
CHICKEN FAJITA SWEET POTATO SKINS RECIPE BY TASTY
Here's what you need: sweet potatoes, red bell pepper, yellow bell pepper, green bell pepper, onion, chicken breast, mozzarella cheese, olive oil, chili powder, cumin, garlic powder, salt, pepper
Provided by Mercedes Sandoval
Categories Appetizers
Yield 2 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400˚F (200˚C).
- Using a fork, poke holes down one side of each sweet potato. Microwave for 3-5 minutes, or until softened. Let sweet potatoes cool before handling.
- Cut the sweet potatoes in half and carve out the centers, leaving a small rim around the outside of each "boat."
- Place sweet potato boats on a baking sheet covered in parchment paper. Add the bell peppers and onion to the other side of the baking sheet.
- Mix the fajita seasoning ingredients together.
- Drizzle in olive oil. Season the boats and veggies.
- Add chicken breast on top of the veggies, drizzle in olive oil and add additional seasoning.
- Bake 20-25 minutes, or until chicken reaches 165˚F (75˚C). Let cool for a few minutes.
- Shred the chicken with 2 forks and mix together with the veggies.
- Fill up sweet potato boats and top with mozzarella cheese.
- Bake for 5 more minutes, or until cheese is melted.
- Garnish with your favorite toppings (we used guacamole and cilantro).
- Enjoy!
Nutrition Facts : Calories 585 calories, Carbohydrate 71 grams, Fat 20 grams, Fiber 11 grams, Protein 33 grams, Sugar 24 grams
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5/5 (250)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.
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- Scrub the potatoes and prick the skins with a fork - bake them in the oven for around 1 hour 30 until the skins are crispy and they feel soft and tender when squeezed.
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