Chevys Chicken Fajitas Recipes

CHEVY'S CHICKEN FAJITAS

Steps:

• Place all marinade ingredients except bay leaf in a food processor or blender and pulse until smooth.
• Add bay leaf and reserve.
• Mix spice rub ingredients.
• Wash chicken breasts and pat dry with paper towels.
• Transfer 2 TBS of the spice rub to a small bowl. Rub the breasts on both sides with the spice rub. Save remaining spice rub in an airtight container.
• Put the coated breasts in a plastic bag and pour in the reserved marinade. Marinate overnight in the refrigerator.
• Prepare an outdoor grill or grill pan. Spray the grill or pan with cooking spray.
• Grill the breasts until cooked through.
• Serve with sauteed green, red, and yellow peppers and white onions seasoned before cooking with one TBS of the spice rub.

CHICKEN FAJITAS

Steps:

• Heat some olive oil in a pan over high heat. Sprinkle the chicken with some salt, then place in the pan. Cook until cooked through, about 7 minutes per side. Remove from the pan and set aside.
• Heat some more olive oil in the same pan. Add the garlic, corn, peppers and onions, followed by the cilantro and cumin. Add salt and red pepper flakes to taste. Cook for about 7 minutes -- the vegetables should still have some bite to them.
• Meanwhile, wrap the tortillas in foil and warm them in a low oven.
• In a small bowl, mix the sour cream with lime zest and juice to taste to make a crema.
• Sprinkle a layer of grated pepper jack on each tortilla, then top with vegetables and chicken. Fold over the tortillas, top with crema, and garnish with cilantro leaves.

ONE-PAN CHICKEN FAJITA RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• Place bell peppers and onions into mixing bowl and thoroughly coat with olive oil, salt, and pepper.
• Tear off a sheet of parchment paper, large enough to fold into a packet.
• Place bell peppers and chicken breast on top of parchment paper. Season with the fajita seasoning.
• Fold the edges of the parchment paper widthwise 2-3 times then twist the ends until fully closed.
• Bake for 20-25 minutes or until internal temperature reaches 165°F (74°C).
• Enjoy!

EASY CHICKEN FAJITAS

Steps:

• Heat 1 tablespoon oil in a skillet over medium heat; stir in onion and bell pepper. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Remove vegetables to a plate.
• Add chicken to the skillet, adding more oil if needed. Saute until chicken is no longer pink and the juices run clear, about 5 minutes. Add water and taco seasoning; stir until seasoning dissolves. Simmer until sauce begins to thicken and stick to chicken, and chicken is fully cooked, 3 to 5 minutes.
• Serve chicken and vegetables on tortillas.

TEX-MEX CHICKEN FAJITAS

Steps:

• In a large skillet, saute red pepper in oil until crisp-tender. Add chicken starter and water; heat through. Spoon filling down the center of tortillas; fold in half. Serve with the cheese, lettuce, tomato, sour cream and salsa if desired.

HOMEMADE CHICKEN FAJITAS

Steps:

• Whisk chili powder, paprika, salt, pepper, cayenne pepper, and garlic powder for fajita seasoning together in a small bowl.
• Trim chicken of any excess fat and place in a large, lidded bowl. Add 2 tablespoons olive oil and sprinkle with about 3/4 of the fajita seasoning. Toss, adding more oil if necessary, until coated. Poke chicken with a knife to allow penetration of seasoning and oil. Place the lid on the bowl and shake until chicken is thoroughly coated. Marinate in the refrigerator, shaking every couple of hours, for 4 to 6 hours.
• Remove the marinating bowl from the refrigerator and let sit on the counter until chicken is room temperature, about 1 hour.
• Preheat an outdoor grill for medium heat and lightly oil the grate. Preheat the oven to 350 degrees F (175 degrees C). Make 2 stacks of 4 tortillas, and wrap each one in aluminum foil.
• Heat remaining 2 tablespoons olive oil in a large skillet over medium heat. Add peppers and onion. Stir in remaining fajita seasoning and cook, stirring occasionally, until vegetables are soft, 8 to 10 minutes.
• While vegetables are cooking, place tortillas in the oven to warm. At the same time, grill chicken, turning halfway through, until no longer pink in the center and the juices run clear, 2 to 3 minutes per side.
• To assemble fajitas, fill warmed tortillas with chicken, peppers, and onions.