Lo Carb Fajita Chicken Wings Food

LOW CARB CHICKEN FAJITAS

Low Carb Chicken Fajitas image

Make and share this Low Carb Chicken Fajitas recipe from Food.com.

Provided by Abi Fae

Categories Chicken Breast

Time 55m

Yield 4 serving(s)

Number Of Ingredients 22

Ingredients

2 lbs chicken breasts
1 teaspoon cumin
1 teaspoon dried chipotle powder
3 garlic cloves, minced
1 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon red pepper flakes
2 tablespoons olive oil
1 tablespoon lime juice
1/2 teaspoon nutmeg
4 ounces cream cheese
2 eggs
1 cup cheddar cheese, shredded
1 teaspoon cumin
1/2 teaspoon nutmeg
1/2 small green bell pepper
1/2 small yellow bell pepper
1/2 small red bell pepper
1 teaspoon dried chipotle powder
1 jalapeno
1 teaspoon cumin
1 tablespoon olive oil

Steps:

Mix the ingredients for the fajitas together in a bowl, minus the chicken. Slice the chicken into strips. Add the chicken to the mix and stir until all chicken is coated. Cover and refrigerate overnight. Mix several times.
Mix the crisp ingredients and press into an oiled 9x13 pan.Bake at 350 for 25 minutes, or until just starting to brown.
While the crisp is cooking, mix the peppers. Let it marinate while the crisp is baking.
Once the crisp is done, remove from oven and let it cool.
Meanwhile, cook the chicken. Once the chicken is cooked through, add the peppers and cook until the chicken browns.
Slice the crisp and serve the fajita mix over it. Add cheese and sour cream, if you like.

Nutrition Facts : Calories 758.1, Fat 53.8, SaturatedFat 20.6, Cholesterol 311.9, Sodium 454.8, Carbohydrate 6.6, Fiber 1.5, Sugar 1.5, Protein 60.7

FAJITA CHICKEN WINGS

Fajita Chicken Wings image

The ultimate party food. After soaking up Southwestern flavors, these wings will be especially popular.

Provided by Betty Crocker Kitchens

Categories Appetizer

Time 5h

Yield 24

Number Of Ingredients 9

Ingredients

12 chicken wings, tips removed
1/4 cup lime juice
2 tablespoons vegetable oil
3 tablespoons chopped fresh cilantro
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon dried oregano leaves
1/4 teaspoon crushed red pepper flakes
1 clove garlic, finely chopped

Steps:

Cut each chicken wing in half; place in large resealable food-storage plastic bag. Add marinade ingredients; seal bag. Turn bag to coat wings. Refrigerate at least 4 hours but no longer than 24 hours, turning bag occasionally.
Heat oven to 375°F. Drain chicken wings, reserving marinade. Place chicken on broiler pan.
Bake 45 to 60 minutes or until juice of chicken is clear when thickest part is cut to bone (180°F), brushing occasionally with reserved marinade. Discard any remaining marinade. Serve warm.

Nutrition Facts : Calories 50, Carbohydrate 0 g, Cholesterol 15 mg, Fiber 0 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Appetizer, Sodium 40 mg, Sugar 0 g, TransFat 0 g

CHICKEN FAJITAS MARGARITA - LOW CARB

Chicken Fajitas Margarita - Low Carb image

Got this off of the Atkins Web site, really good!! Marinate time: 4 hours If you like the heat of hot peppers, add a big pinch of chili powder to the marinade or top the fajitas with shredded jalapeno jack cheese.

Provided by seahorse73

Categories One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

12 ounces boneless skinless chicken breast halves, cut into 2 x 1/2 inch strips
5 tablespoons canola oil, divided
2 tablespoons fresh lime juice
1/4 cup tequila or 1/4 cup water
2 tablespoons chopped fresh cilantro, divided
2 cloves garlic, pushed through a press
1 teaspoon ground cumin
3/4 teaspoon lime zest
1/2 teaspoon salt
1/4 teaspoon pepper
8 low-carb flour tortillas
1 small onion, thinly sliced
1 small green bell pepper, cut into thin strips
1 small tomatoes, chopped
sour cream (optional)
green chili salsa (optional)

Steps:

Place chicken, 1/4 cup of the oil, lime juice, tequila, 1 tablespoon of the cilantro, garlic, cumin, lime peel, salt and pepper in a plastic bag and marinate, refrigerated, 4 hours or overnight.
Drain chicken and discard marinade.
Heat oven to 350°F.
Wrap tortillas in foil and place in oven.
Heat remaining tablespoon oil in a large skillet over medium-high heat and cook onion 3 minutes, until softened.
Add pepper strips and cook 2 minutes, until crisp-tender.
Transfer vegetables to a bowl.
Add chicken to skillet and cook about 5 minutes per side, until cooked through (add more oil if necessary).
Stir in vegetables and tomato.
Cook, stirring, 2 minutes more.
Stir in remaining cilantro.
To serve, spoon chicken mixture onto tortillas and top with sour cream and salsa, if desired.