Best Chicken Fajitas Ever Recipes

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BEST CHICKEN FAJITAS



Best Chicken fajitas image

The BEST chicken fajitas are so quick to throw together! Chicken gets marinated in the best juicy lime marinade, then seared for that unmistakeable crisp-charred outer edge! Serve with onions and bell pepper strips!

Provided by Karina

Categories     Dinner

Time 25m

Number Of Ingredients 11

2 tablespoons fresh squeezed lime juice
2 tablespoons oil
1 large garlic clove, (minced)
1 1/2 teaspoons ground cumin
1 teaspoon salt
1/2-1 teaspoon ground chili ((adjust to your desired spice preference))
1 tablespoon fresh chopped cilantro ((optional))
1 1/2 pounds (650 grams) chicken thighs, (skinless and boneless)
3 large bell peppers (or capsicums), (cut into strips (I use green, red and yellow))
1 red onion (thinly sliced)
2 avocados, (peeled, seeded and sliced)

Steps:

  • In a large shallow bowl, combine lime juice, oil, garlic, cumin, salt, chili and cilantro; mix together. Add the chicken thighs and If time allows, let marinate for 30 minutes.
  • Heat a large skillet or pan (12-inch | 30cm) on medium-high heat until smoking. Add a drizzle of olive oil to lightly coat the bottom of the pan. Sear the chicken on both sides until golden, charred and cooked right through (about 8 minutes per side, depending on the thickness of your fillets). Flip them a couple of times while cooking so they get a nice even char.Transfer chicken to a warm plate, loosely tent with foil and let rest.
  • Add the peppers and onions to the skillet (drizzle with a little extra oil only if needed), and cook until the onion is soft and the peppers are slightly charred and cooked to your liking. Season with salt and pepper.
  • Slice chicken into strips.Serve with warmed tortillas, chopped cilantro and sliced avocado (plus your desired fillings).

Nutrition Facts : Calories 480 kcal, Carbohydrate 19 g, Protein 36 g, Fat 29 g, SaturatedFat 4 g, Cholesterol 161 mg, Sodium 351 mg, Fiber 9 g, Sugar 7 g, ServingSize 1 serving

FLAVORFUL CHICKEN FAJITAS



Flavorful Chicken Fajitas image

This chicken fajitas recipe is definitely on my weeknight dinner rotation. The marinated chicken in these popular wraps is mouthwatering. The fajitas go together in a snap and always get raves! -Julie Sterchi, Campbellsville, Kentucky

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 16

4 tablespoons canola oil, divided
2 tablespoons lemon juice
1-1/2 teaspoons seasoned salt
1-1/2 teaspoons dried oregano
1-1/2 teaspoons ground cumin
1 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon crushed red pepper flakes, optional
1-1/2 pounds boneless skinless chicken breasts, cut into thin strips
1/2 medium sweet red pepper, julienned
1/2 medium green pepper, julienned
4 green onions, thinly sliced
1/2 cup chopped onion
6 flour tortillas (8 inches), warmed
Optional: Shredded cheddar cheese, taco sauce, salsa, guacamole, sliced red onions and sour cream

Steps:

  • In a large bowl, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken. Turn to coat; cover. Refrigerate for 1-4 hours. , In a large cast-iron or other heavy skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm. , Drain chicken, discarding marinade. In the same skillet, cook chicken over medium-high heat until no longer pink, 5-6 minutes. Return pepper mixture to pan; heat through. , Spoon filling down the center of tortillas; fold in half. Serve with toppings as desired.

Nutrition Facts : Calories 369 calories, Fat 15g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 689mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 1g fiber), Protein 28g protein. Diabetic Exchanges

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

CONTEST-WINNING CHICKEN FAJITAS



Contest-Winning Chicken Fajitas image

I was born and raised on a farm in Iowa but have been a California resident for many years. Southwestern-style recipes like these chicken fajitas soon became family favorites. I like to serve them with salsa and guacamole.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 12 servings.

Number Of Ingredients 12

3/4 cup lime juice
1/2 cup olive oil
3 garlic cloves, minced
2 teaspoons dried oregano
1 teaspoon ground cumin
1/2 teaspoon pepper
1-1/2 pounds boneless skinless chicken breasts, cut into thin strips
3 small zucchini, julienned
2 small yellow summer squash, julienned
2 medium green peppers, julienned
2 medium sweet red peppers, julienned
12 flour tortillas (10 inches), warmed

Steps:

  • In a small bowl, combine the first six ingredients; divide the mixture between two large resealable plastic bags. Add chicken to one and vegetables to the other; seal bags and turn to coat. Refrigerate for 2-4 hours, turning bags occasionally. , Drain and discard marinade from chicken and vegetables. In a large skillet over medium heat, saute chicken for 6-7 minutes or until no longer pink; drain. Remove chicken and keep warm. In the same skillet. Saute vegetables for 3-4 minutes or until crisp-tender; drain. , Spoon chicken and vegetables onto tortillas; fold in sides. Serve immediately.

Nutrition Facts : Calories 299 calories, Fat 10g fat (0 saturated fat), Cholesterol 31mg cholesterol, Sodium 301mg sodium, Carbohydrate 35g carbohydrate (0 sugars, Fiber 0 fiber), Protein 17g protein. Diabetic Exchanges

CHICKEN FAJITAS



Chicken fajitas image

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

24 flour tortillas
300g soured cream
6 chicken breasts
4 tbsp olive oil
2 garlic cloves , crushed
2 limes , juiced
1 tsp chilli powder
1 tsp ground cumin
small pack coriander , finely chopped
2 tbsp olive oil
1 large red onion , cut into thin wedges
2 red and 2 yellow peppers , cut into thin strips
200g cherry tomatoes , halved

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

BEST CHICKEN OR STEAK FAJITAS EVER!



Best Chicken or Steak Fajitas Ever! image

I am a big-time fajita lover and these really are the best! They come from Rachel Ray's cookbook (which I highly reccomend - 30 min. meals). If you dont like spicy, dont be alarmed, just lower the hot sauce and leave out the jalepeno - you dont want to miss this recipe!

Provided by blisstir

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 21

2 tablespoons hot sauce
2 tablespoons ground cumin
1 teaspoon allspice
2 tablespoons chili powder
fresh oregano
thyme, combined (or a couple shakes of dried)
0.5 (12 ounce) bottle beer
1 tablespoon olive oil
1/2 lb steak or 4 boneless chicken breasts
olive oil
1 large onion, cut in 1/2 inch strips
1 green bell pepper, seeded & cut in 1/2 inch strips
2 poblano chiles, cut into strips (optional)
salt & pepper
finely chopped tomatoes
serrano peppers or jalapeno chile, chopped fine
minced onion
cilantro
mint (optional)
salt
and tortilla

Steps:

  • Mix marinade and set aside.
  • Coat meat or poultry and let sit.
  • Mix together pico de gallo in small bowl and set aside.
  • In saucepan, drizzle with olive oil over med-high heat.
  • Add onions, peppers and chiles- toss occasionally and turn off heat once tender.
  • In second skillet over high heat, drop meat or poultry in and sear for 2 mins each side.
  • Remove from heat, slice thin and return to pan to brown and cook through.
  • Warm tortillas according to package, fill with meat, poultry, peppers and pico de gallo- MMMM!

Nutrition Facts : Calories 237.6, Fat 15.6, SaturatedFat 4.9, Cholesterol 38.6, Sodium 263.6, Carbohydrate 10.6, Fiber 2.8, Sugar 2.7, Protein 12.2

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