CHICKEN FAJITAS
Recipe video above. The secret ingredient in this Fajita marinade is orange juice. It injects flavour as well as brining, and makes the chicken caramelise beautifully when cooked. It doesn't taste like oranges at all once cooked. Use any coloured peppers you want - though seeing a kaleidoscope of colours on a platter will bring a smile to anyone's face!
Provided by Nagi
Categories Dinner
Time 30m
Number Of Ingredients 15
Steps:
- Place Marinade ingredients in a large bowl and mix. Add chicken, toss well to coat. Marinade for 1 hour to 24 hours (or freeze immediately then defrost overnight).
- Use 2 skillets to cook the chicken and vegetables at the same time, if you can.
Nutrition Facts : ServingSize 110 g, Calories 196 kcal
FLAVORFUL CHICKEN FAJITAS
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
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
CONTEST-WINNING CHICKEN FAJITAS
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
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
The ingredient that makes this marinade both spicy and sweet is adobo sauce from canned chiles in adobo, a useful sauce that I had not thought to use in marinades until I was introduced to the idea by the cookbook author and television host Pati Jinich. The sauce has enough heat, so I don't use the canned chipotles, though you could add one if you wanted. I hold back a couple of tablespoons of the marinade and use it to finish the vegetables and deglaze the pan.
Provided by Martha Rose Shulman
Categories tacos, main course
Time 1h45m
Yield 4 servings
Number Of Ingredients 19
Steps:
- In a small bowl, combine lime zest and juice, 1/2 teaspoon salt, 1 teaspoon ground cumin, the adobo sauce and optional minced chipotle, 1/4 cup olive oil and half the garlic. Mix well. Set aside 2 tablespoons of the marinade.
- Season chicken with salt and pepper and place in a resealable bag. Pour in the marinade and seal bag. Move chicken around to coat well, place bag in a bowl and refrigerate for 30 minutes (or up to 12 hours). Flip the bag over from time to time to redistribute marinade.
- Heat a large, heavy skillet over medium-high heat and add 2 tablespoons olive oil. When oil is hot, add onions and cook, stirring, until they soften and begin to color, 3 to 4 minutes. Stir in bell peppers and chile and cook, stirring, until peppers begin to soften, 3 to 4 minutes.
- Turn heat to medium, add remaining garlic and cumin and salt to taste, and cook, stirring often, until peppers are nicely seared, softened and beginning to caramelize, 5 to 8 minutes.
- Pour in reserved 2 tablespoons marinade and scrape bottom of pan with a wooden spoon to deglaze. Add half the cilantro, and stir together. Taste and adjust seasoning. Remove from heat but keep warm.
- Wrap tortillas in foil and warm in a low oven, or wrap in a towel and warm in a steamer or in the microwave.
- Heat grapeseed or canola oil over medium-high heat in a large, heavy skillet. Remove chicken breasts from marinade, reserving marinade, and pat dry with paper towels. Add to pan, rounded side down, and sear for 3 to 4 minutes, until lightly charred. Flip breasts over, pour in marinade, cover pan and reduce heat to medium. Cook 12 to 15 minutes, flipping over from time to time, until a thermometer registers 160 to 165 degrees when inserted into thickest part. Transfer to a cutting board and cover with foil. Let sit 5 to 10 minutes, then cut across the grain into 1/2- to 3/4-inch thick strips.
- Arrange lettuce on a platter, then place chicken next to lettuce. Tip juices from cutting board over chicken and sprinkle with cilantro. Serve vegetables on the same platter or separately. Serve with warm tortillas, salsa and crumbled queso fresco.
Nutrition Facts : @context http, Calories 535, UnsaturatedFat 23 grams, Carbohydrate 26 grams, Fat 30 grams, Fiber 6 grams, Protein 42 grams, SaturatedFat 4 grams, Sodium 1011 milligrams, Sugar 6 grams, TransFat 0 grams
THE BEST CHICKEN FAJITAS
I just threw a few things together after making too much chicken one night, and this amazing new dish became our favorite. I use the homemade salsa cuz it really gives it my personal touch. It has more flavor than canned or jarred salsa.
Provided by WildCook
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Fajitas:.
- On skillet, cook chicken. When its about half way done, add the onions and the pepper. I leave it for about 20 minutes.
- Once cooked, place chicken mixture in serving dish.
- Cheese, sour cream, salsa and lettuce should also be in their own serving dish.
- I heat up my tortillas about 10 seconds in microwave.
- Layer tortilla with sour cream, salsa, chicken mixture and top with lettuce and cheese.
- ENJOY!
- Salsa:.
- Stir all ingredient slightly in bowl. Makes about 1 cup.
Nutrition Facts : Calories 772.8, Fat 41.8, SaturatedFat 18.7, Cholesterol 144.9, Sodium 1311, Carbohydrate 52, Fiber 5.1, Sugar 6.9, Protein 47.2
ONE-PAN CHICKEN FAJITA RECIPE BY TASTY
Here's what you need: green bell pepper, red bell pepper, onion, olive oil, salt, pepper, chicken breast, parchment paper, chilli powder, garlic powder, cumin, paprika, salt, ground black pepper
Provided by Tiffany Lo
Categories Dinner
Yield 4 servings
Number Of Ingredients 14
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!
Nutrition Facts : Calories 135 calories, Carbohydrate 3 grams, Fat 8 grams, Fiber 0 grams, Protein 12 grams, Sugar 0 grams
GREAT CHICKEN FAJITAS
I LOVE Cooks Illustrated and I buy the magazine often. This is my favorite Chicken Fajita recipe. The only change I made was doubling the marinade so I can have extra juices for the chicken and veggies to soak in after they're cooked- it makes them even juicier! Hope you like it as much as I do. I also cheat by using a George Foreman Grill, where they suggest grilling it over charcoal.
Provided by codeblusqrl
Categories Chicken Breast
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a medium bowl, whisk lime juice, 8 tbs of oil, garlic, worcestershire, brown sugar, jalapeño, cilantro, 2 tsp salt and 1 1/2 tsp pepper. Remove 1/2 c of marinade and set aside.
- Add another tsp of salt to marinade. Add the whole chicken breasts in marinade, cover and refrigerate for 15 minutes.
- Slice onions into onion rounds and red and yellow peppers into strips. Brush both sides of onion rounds and peppers with oil and season with salt and black pepper. Set aside.
- Heat up grill. (I put a layer of plastic wrap on top and below the chicken breasts and pound them a little before cooking so they cook more evenly) Cook whole chicken breasts until cooked through. (when meat thermometer reads 175-It will continue to cook when off of heat) Remove and put on plate with a tent of foil to keep warm.
- Grill vegetables until done and put in bowl.
- Cut up chicken breasts into strips and add to bowl of vegetables. Add the reserved marinade and toss the chicken and veggies until nice and covered. Serve.
Nutrition Facts : Calories 478.2, Fat 36.4, SaturatedFat 5.2, Cholesterol 56.6, Sodium 193.8, Carbohydrate 19.3, Fiber 2.4, Sugar 8.5, Protein 20.6
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BEST EVER CHICKEN FAJITAS RECIPE - LITTLE SPICE JAR
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5/5 (40)Category ChickenServings 6Total Time 2 hrs 30 mins
- MARINADE: combine the ingredients for the marinade along with 1 ½ teaspoons salt and ½ teaspoon black pepper. Use a whisk to combine before adding the jalapeño slices and the chicken breast. Let marinate covered in the refrigerator for 4-6 hours. Remove from the refrigerator and allow the chicken to sit at room temperature for 30 minutes before cooking.
- Set a large cast iron skillet or nonstick skillet over high heat and let heat up for a couple of minutes. Drizzle in a teaspoon of oil and add half the chicken to the pan and cook on each side for about 3-5 minutes or longer depending on the thickness of the chicken. If the pan becomes too hot, reduce the heat to medium-high. Remove the chicken from the panand allow to rest for several minutes. Cooke the remaining chicken the same way. Slice the chicken into thin slices.
- FAJITA VEGGIES: Add another teaspoon of oil to the pan over high heat, add half the onions and bell peppers. Let the veggies begin to sizzle and toss as necessary. You can drizzle in some of that chicken marinade if you want to flavor the veggies but be sure to cook them well. Season with a pinch of salt and pepper. Remove the veggies to a plate and cook the remaining veggies the same way.
- ASSEMBLY: Serve the chicken fajitas in tortillas or on rice bowls topped with your favorite toppings!
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