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
STEAK FAJITAS WITH GUACAMOLE AND FIXINGS
Provided by Food Network
Categories main-dish
Time 2h45m
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- For the fajitas: In a large bowl or resealable plastic bag, combine the steak, onions, green peppers and red peppers with the oil, lime juice, orange juice, coriander, cumin, cayenne, garlic, 2 1/2 teaspoons salt and a few grinds of black pepper. Rub well with your hands to coat. Marinate in the refrigerator for at least 2 hours and up to overnight.
- For the guacamole: Mash the avocados with the lime juice in a medium bowl. Stir in the red onion, cilantro and jalapeno and season with salt. If not serving right away, press plastic wrap to seal the surface and prevent browning.
- Prepare an outdoor grill or large 2-burner grill pan for medium-high heat. Lightly brush the grill grates with oil.
- If necessary, cut the steak into lengths that will fit on your grill. Grill the steak, turning once, until well-marked and cooked to medium-rare, 3 to 5 minutes per side, depending on thickness. Transfer to a cutting board and cover loosely with foil.
- Add the onions and peppers (from the marinade) to the grill and cook, turning occasionally, until lightly charred and slightly softened, about 10 minutes. Transfer to a large platter.
- Thinly slice the steak against the grain and transfer to the platter with the grilled vegetables.
- Serve with the warm tortillas, guacamole, pico de gallo and cilantro.
CHICKEN FAJITAS
This quick fajita recipe is a feast of flavours and colours - get stuck in!
Provided by Jamie Oliver
Categories Chicken Recipes Jamie's Ministry of Food Chicken Chicken breast Sandwiches & wraps
Time 25m
Yield 2
Number Of Ingredients 22
Steps:
- Put a griddle pan on a high heat.
- Halve, deseed and slice the pepper into thin strips, then peel, halve, and finely slice the onion. Slice the chicken lengthways into long strips, roughly the same size as the pepper strips.
- Put the peppers, onion, and chicken into a bowl with the paprika and cumin. Squeeze over the juice of half a lime, drizzle over 1 tablespoon of oil, season with a good pinch of black pepper and mix well. Put aside to marinate for 5 minutes or so while you make your salsa.
- For the salsa, finely chop the chilli, roughly chop the tomatoes and the coriander (stalks and all), then place in a clean bowl with a pinch of sea salt and black pepper. Squeeze over the juice of 1 lime, and stir in the coriander.
- Using tongs, place the pepper, onion, and chicken onto the griddle and cook for 6 to 8 minutes, or until the chicken is golden and cooked through. As the pan will be really hot, keep turning the pieces of chicken and vegetables over so they don't burn - you just want them to lightly chargrill to give you a lovely flavour.
- To make the guacamole, squeeze the cherry tomatoes onto a board, then finely chop with ½ -1 red chilli and a handful of coriander leaves, including the top part of the stalks.
- Halve and destone the avocado, then squeeze it over a board so the flesh comes out of the skin. Discard the skin. Squeeze over the lime juice and chop everything together until fine. Taste and adjust the flavours, if needed.
- Warm the tortillas in a microwave or warm, dry frying pan, then divide between serving plates. Squeeze the remaining lime juice over the sizzling pan.
- At the table, carefully help yourselves to the chicken and vegetables straight from the hot grill pan. Just be sure to put it down on top of something that won't burn, like a chopping board.
- Serve with bowls of natural yoghurt and guacamole, alongside the Cheddar, a grater, and the lovely fresh salsa.
Nutrition Facts : Calories 711 calories, Fat 31.8 g fat, SaturatedFat 10.7 g saturated fat, Protein 49.5 g protein, Carbohydrate 60.7 g carbohydrate, Sugar 22.7 g sugar, Sodium 2.4 g salt, Fiber 8.1 g fibre
CHICKEN FAJITAS WITH GUACAMOLE
Make and share this Chicken Fajitas With Guacamole recipe from Food.com.
Provided by Manami
Categories One Dish Meal
Time 1h37m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Guacamole:.
- Seed and peel avocado.
- In a mixing bowl coarsely mash avocado.
- Add medium tomato, onion, garlic powder, the Tablespoon lemon juice and salt.
- Cover the surface of bowl with plastic wrap and chill for up to 4 hours.
- Marinade:.
- In a shallow nonmetallic dish combine oil, cilantro or parsley, lemon peel, 2 Tablespons of lemon juice, chili powder, cumin & red pepper flakes.
- Add chicken to marinade, turning to coat.
- Cover and chill about an hour.
- Drain chicken, reserving marinade.
- Grill chicken on an uncovered grill directly over medium coals for about 5 minutes.
- Turn chicken and brush with marinade; grill for 7-10 minutes more or until chicken is tender and no longer pink.
- OR, place chicken on the unheated rack of a broiler pan. Broil 5-6" from the heat for 10-12 minutes, turning and brushing with marinade once.
- Wrap tortillas in foil and heat on grill or in oven during the last 5 minutes of cooking the chicken.
- To serve, cut chicken into bite-sized strips.
- On each tortilla, arrange chicken strips, shredded letturce, shredded cheese, tomato and sliced olives.
- Roll up tortillas, tucking in sides.
- Serve with Guacamole, sour cream and salsa if desired.
Nutrition Facts : Calories 804.9, Fat 43.3, SaturatedFat 11.8, Cholesterol 84.1, Sodium 1280.4, Carbohydrate 68.8, Fiber 9.1, Sugar 5.4, Protein 36.8
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- In a large, resealable plastic bag combine the marinade ingredients, including 2 tablespoons oil, 1 teaspoon salt, and ½ teaspoon pepper. Place the chicken thighs in the bag, press the air out of the bag, and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for at least 4 hours or overnight, turning occasionally.
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CHICKEN FAJITAS WITH GUACAMOLE | BETTER HOMES & GARDENS
From bhg.com
2.5/5 (2)Total Time 1 hr 37 mins
- For guacamole, seed and peel avocado. In a mixing bowl coarsely mash avocado. Add the medium tomato, onion, the 1 tablespoon lemon juice, and salt. Cover the surface of the guacamole with plastic wrap and chill up to 4 hours.
- For marinade, in a shallow nonmetallic dish combine oil, cilantro or parsley, lemon peel, the 2 tablespoons lemon juice, chili powder, cumin, and pepper. Add chicken to marinade, turning to coat. Cover and chill about 1 hour.
- Drain chicken, reserving marinade. Grill chicken on an uncovered grill directly over medium coals for 5 minutes. Turn chicken and brush with marinade; grill for 7 to 10 minutes more or until chicken is tender and no longer pink. (Or, place chicken on the unheated rack of a broiler pan. Broil 5 to 6 inches from the heat for 10 to 12 minutes, turning and brushing with marinade once.) Wrap flour tortillas in foil and heat on grill or in oven during the last 5 minutes of cooking chicken.
- To serve, cut chicken into bite-sized strips. On each tortilla, arrange chicken strips, shredded lettuce, shredded cheese, chopped tomato, and sliced olives. Roll up tortillas, tucking in sides. Serve with Guacamole. Makes 4 servings.
CHICKEN FAJITAS WITH GUACAMOLE - JAMIE OLIVER
From jamieoliver.com
- Add the chicken strips to a bowl with a lug of olive oil, the paprika and a pinch of sea salt and black pepper. Toss to coat, then leave to one side.
- Peel and finely slice the onions, deseed and finely slice the peppers and pick the coriander leaves, discarding the stalks.
- Place a large frying pan on a high heat, add a splash of olive oil, the onion and capsicums and cook for around 5 minutes, or until slightly softened.
- Add the chicken and cook for a further 5 to 10 minutes or until golden and cooked through, stirring occasionally.
- Meanwhile, make the guacamole. Roughly chop the cherry tomatoes. Deseed and finely chop the chilli, then finely chop a handful of the coriander leaves. Halve and destone the avocados, then squeeze the flesh onto a board, discarding the skins and stones.
- Once the chicken is golden and cooked through, season to taste, then scatter over the remaining coriander leaves.
- Warm the wraps according to packet instructions, then take to the table along with the chicken and veg, guacamole and bowls of fresh chunky tomato salsa and yoghurt so everyone can build their own.
EASY CHICKEN FAJITAS RECIPE - BBC FOOD
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- Heat the oven to 120C/100C Fan/Gas ½. Wrap the tortillas in kitchen foil, place on a baking tray and warm in the oven until ready to use.
- Put the chicken in a bowl with the garlic, cumin, chilli powder and lime juice. Season with salt and pepper and toss, rubbing the seasoning into the chicken.
- Heat 1 tablespoon of the oil in a frying pan over a high heat. Add the chicken strips and cook for 5 minutes, until cooked through, golden-brown and slightly catching on the edges.
- Add the remaining 1 tablespoon of oil to the pan, add the onion and peppers and fry for 5 minutes, or until almost soft. Increase the heat until the vegetables char slightly on the edges.
- To assemble the fajitas, top the warmed tortillas with the chicken and vegetable mix. Top with your chosen toppings.
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