Grilled Chicken Fajitas Food

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GRILLED CHICKEN FAJITAS



Grilled Chicken Fajitas image

Mouthwatering grilled chicken fajitas with a little zing. Serve on a bed of mixed lettuces with guacamole, salsa, and sour cream, if desired.

Provided by mikeandmelody

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 50m

Yield 5

Number Of Ingredients 7

2 lime (2" dia)s limes, juiced
2 tablespoons olive oil
2 tablespoons fajita seasoning
1 pound skinless, boneless chicken breast halves
2 large yellow bell peppers
2 large red bell peppers
10 (6 inch) flour tortillas, warmed

Steps:

  • Whisk lime juice, olive oil, and fajita seasoning together in a bowl and pour into a resealable plastic bag. Add chicken breasts, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 30 minutes.
  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Cut bell peppers in half and discard the inner membranes and seeds.
  • Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
  • Place chicken and peppers (cut-sides down) on the preheated grill. Cook, turning occasionally, until chicken is no longer pink in the center and the juices run clear, and peppers have nice grill marks on them, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Cut peppers and chicken into strips and serve on tortillas.

Nutrition Facts : Calories 402.2 calories, Carbohydrate 46.1 g, Cholesterol 51.7 mg, Fat 12.9 g, Fiber 4.7 g, Protein 25.7 g, SaturatedFat 2.6 g, Sodium 624.8 mg, Sugar 6.2 g

GRILLED CHICKEN FAJITAS



Grilled Chicken Fajitas image

Make and share this Grilled Chicken Fajitas recipe from Food.com.

Provided by RecipeNut

Categories     Chicken

Time 40m

Yield 6 serving(s)

Number Of Ingredients 7

3 boneless skinless chicken breast halves, about 3/4 pound
1 clove garlic, halved
1 medium green peppers or 1 medium red pepper, quartered
1/2 red onion, sliced 1/4-inch thick
1 1/2 cups shredded Velveeta cheese
6 flour tortillas, warmed (6 inch)
Taco Bell Home Originals thick 'n chunky salsa

Steps:

  • Rub both sides of chicken with garlic.
  • Place chicken, green pepper and onion slices on greased grill over medium-hot coals.
  • Grill 20 minutes or until cooked through, turning occasionally.
  • Cut chicken and green pepper into thin strips.
  • Spoon chicken mixture and 1/4 cup Velveeta in center of each tortilla; fold.
  • Serve with salsa.
  • Use Your Stove: Cut chicken into strips.
  • Spray skillet with nonstick cooking spray.
  • Add chicken and 1 clove garlic, minced; cook and stir on medium-high heat 5 minutes.
  • Add green pepper, cut into strips, and onion; cook and stir 4 to 5 minutes or until chicken is cooked through and vegetables are tender-crisp.
  • Continue as directed.

Nutrition Facts : Calories 167.1, Fat 3.1, SaturatedFat 0.8, Cholesterol 34.2, Sodium 230.1, Carbohydrate 17.4, Fiber 1.4, Sugar 1.4, Protein 16.4

GRILLED CHICKEN FAJITAS



Grilled Chicken Fajitas image

Make and share this Grilled Chicken Fajitas recipe from Food.com.

Provided by GraceSC

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb boneless skinless chicken breast, cut into strips
1 medium onion, sliced into strips
1 medium green bell pepper, sliced into strips
1/4 cup lemon juice
1 tablespoon vegetable oil
2 teaspoons chili powder
8 (8 inch) flour tortillas

Steps:

  • Place chicken strips, onion strips, and pepper strips into resealable plastic bag.
  • Whisk together lemon juice, vegetable oil, and chili powder.
  • Pour mixture into the bag and toss to coat.
  • Marinate mixture in refrigerator for at least 1 hour, but better if marinate over night or while at work.
  • Spray grill pan with cooking spray.
  • Heat pan on medium-high heat.
  • Place chicken and vegetables on pan reserving marinade.
  • Grill 5 minutes on each side or until chicken is no longer pink.
  • While grilling, occasionally brush with marinade.
  • Place chicken and vegetables in center of each tortilla and wrap tortilla.
  • Serve with sour cream and salsa.

Nutrition Facts : Calories 529.7, Fat 13.8, SaturatedFat 3, Cholesterol 65.8, Sodium 801.1, Carbohydrate 63.7, Fiber 4.9, Sugar 4.5, Protein 36.2

CHICKEN FAJITAS



Chicken Fajitas image

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

1 cup packed cilantro leaves, plus extra for serving
1/4 cup lime juice, about 2 limes
1/4 cup low-sodium chicken broth
3 scallions, cut into 1-inch pieces
2 cloves garlic
1 jalapeno, seeded if desired
1 tablespoon honey
Kosher salt
1 1/2-pounds boneless skinless chicken breasts
1 red onion, sliced into 1/2-inch thick rounds
2 orange and/or yellow bell peppers, quartered, seeds removed
1 ripe avocado, halved, seeded and peeled
1 1/2 teaspoons olive oil
1/8 teaspoon ground cumin
1/8 teaspoon ground coriander
1/4 cup fat-free Greek Yogurt
12 corn tortillas

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

GRILLED CHICKEN FAJITAS PLATTER



Grilled Chicken Fajitas Platter image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 2h40m

Yield 4 servings

Number Of Ingredients 12

1/4 cup lime juice (about 3 limes)
1/4 cup extra-virgin olive oil
4 cloves garlic, minced
1 teaspoon salt, plus more for sprinkling
1/2 teaspoon freshly ground black pepper, plus more for sprinkling
4 boneless chicken breast halves, skinned (about 2 pounds)
4 scallions, tops removed
1 yellow onion, quartered
1 green bell pepper, halved, seeded
1 red bell pepper, halved, seeded
Shredded Cheddar, for serving
Sour cream, for serving

Steps:

  • Whisk the lime, oil, garlic, salt and pepper until combined in a small bowl. Place the chicken in a 1-gallon plastic bag. Pour half of the lime mixture over the chicken; turn to coat. Let the chicken marinate in the fridge for at least 2 hours and up to 8 hours.
  • Arrange the scallions, onions, green peppers and red peppers on a large rimmed baking sheet. Pour the remaining lime mixture over the vegetables; turn to coat.
  • Preheat the grill to medium-high heat. Remove the chicken from the lime mixture and bring to room temperature. Sprinkle each side of the chicken with salt and pepper. Grill the chicken until cooked through, about 7 minutes each side. Grill the vegetables until tender, turning frequently, about 10 minutes for the scallions and peppers and 15 minutes for the onions.
  • Transfer the chicken to a work surface and cover with aluminum foil. Set aside the chicken for 10 minutes. Meanwhile, slice the onions and peppers and arrange them on a platter with the scallions. Slice the chicken crosswise into strips and transfer to the platter. Serve with the Cheddar and sour cream.

GRILLED CHICKEN FAJITAS



Grilled Chicken Fajitas image

Add a little char to your fajitas and skip the stove with this essential summertime recipe.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h30m

Yield 4

Number Of Ingredients 8

1/4 cup lime juice
1 tablespoon vegetable oil
1 teaspoon chili powder
1 pound boneless skinless chicken breast halves, cut into 4x1/4-inch strips
1 medium onion, cut into 1/4-inch slices
8 Old El Paso™ flour tortillas (8 inches in diameter)
1 cup Old El Paso™ salsa (any variety)
1/2 cup guacamole, if desired

Steps:

  • Mix lime juice, oil and chili powder in shallow glass or plastic dish or heavy-duty resealable plastic food-storage bag. Add chicken and onion; turn to coat with marinade. Cover dish or seal bag and refrigerate at least 1 hour but no longer than 24 hours.
  • Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat.
  • Remove chicken and onion from marinade; reserve marinade. Cover and grill chicken and onion 4 to 6 inches from medium heat 8 to 10 minutes, brushing frequently with marinade and turning once, until chicken is no longer pink in center. Discard any remaining marinade.
  • Divide chicken and onion among tortillas, placing in center. Fold one end of tortilla up about 1 inch over chicken mixture; fold right and left sides over folded end, overlapping. Fold remaining end down. Top with salsa and guacamole.

Nutrition Facts : Calories 450, Carbohydrate 54 g, Cholesterol 60 mg, Fiber 4 g, Protein 33 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 640 mg

GRILLED CHICKEN FAJITA SALAD



Grilled Chicken Fajita Salad image

A low-carb, no-sweat, sizzling hot grilled fajita salad. Garnish with lime wedges and finely chopped cilantro, if desired.

Provided by Baking Nana

Categories     Trusted Brands: Recipes and Tips     Panasonic

Time 1h35m

Yield 4

Number Of Ingredients 9

1 pound skinless, boneless chicken breasts, cut into strips
1 (12 ounce) bottle liquid fajita marinade
2 tablespoons vegetable oil
1 clove garlic, minced
½ teaspoon kosher salt
¼ teaspoon ground black pepper
2 heads romaine lettuce
2 red bell peppers, cut into 1/4-inch strips
½ onion, cut into 1/4-inch strips

Steps:

  • Combine chicken strips and fajita marinade in a large bowl. Let marinate in the refrigerator, 1 hour to overnight.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Combine oil, minced garlic, salt, and pepper together in a bowl. Clean heads of romaine lettuce; cut in half from end to end. Brush halved romaine lettuce with oil-garlic mixture.
  • Add sliced peppers and onions to the oil-garlic mixture. Toss to combine.
  • Arrange the romaine cut-side down on the oiled grill. Cook just until grill marks appear, about 2 minutes. Remove and set aside to cool.
  • If you have a grill basket, spread marinated chicken evenly in the basket; otherwise, thread chicken and vegetables on skewers. Grill chicken for 5 minutes. Turn the chicken in the basket, add the vegetables, and grill until an instant-read thermometer inserted in the chicken reaches 165 degrees F (74 degrees C), about 10 minutes more.
  • Slice grilled lettuce and place on serving plates. Divide chicken and vegetables evenly over the grilled romaine lettuce.

Nutrition Facts : Calories 282.9 calories, Carbohydrate 19.6 g, Cholesterol 64.6 mg, Fat 10.2 g, Fiber 5.3 g, Protein 26.6 g, SaturatedFat 1.9 g, Sodium 1738.4 mg, Sugar 13.1 g

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