Chicken Fajitas With Summer Squash Recipes

FLAVORFUL CHICKEN FAJITAS

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.

CONTEST-WINNING CHICKEN FAJITAS

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.

CHICKEN FAJITAS WITH SUMMER SQUASH

Steps:

• Puree the garlic, 1/2 cup cilantro, the thyme, the chopped jalapenos, 1/3 cup olive oil, the honey, lime juice and 1 teaspoon each salt and pepper in a food processor until smooth. Put the chicken in a large resealable plastic bag. Add the marinade; seal the bag and toss to coat. Refrigerate 30 minutes to 2 hours.
• Meanwhile, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Working in batches, add the zucchini and cook, stirring occasionally, until tender and lightly browned, about 3 minutes; season with salt. Transfer to a plate.
• Add the scallions to the skillet and cook, stirring, until charred, about 2 minutes. Remove from the heat. Add the tomato, the sliced jalapeno and the remaining 1/4 cup cilantro; return the zucchini to the skillet, season with salt and toss. Cover to keep warm.
• Preheat a grill to medium high and brush the grates with olive oil. Remove the chicken from the marinade and grill until cooked through, 5 to 6 minutes per side. Transfer to a cutting board; let rest 5 minutes.
• Warm the tortillas as the label directs. Slice the chicken and season with salt. Serve on the tortillas with the zucchini mixture. Serve with lime wedges.

SWEET AND SPICY CHICKEN FAJITAS WITH SQUASH AND ZUCCHINI

Steps:

• For the sweet and spicy marinade: Put the olive oil, cilantro, honey, lime juice, thyme, garlic, jalapenos, 1 teaspoon salt and 1 teaspoon pepper in a food processor and pulse to puree. Transfer the mixture to a nonreactive container, add the chicken and toss to combine. Cover and refrigerate for at least 30 minutes and up to 2 hours before cooking
• For the squash and zucchini: Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the zucchini and a pinch of salt and cook until the zucchini is light brown and tender, about 3 minutes. Transfer to a plate. Repeat with the remaining 1 tablespoon olive oil, yellow squash and a pinch of salt, then transfer the cooked squash to the plate. Add the scallions to the skillet and cook, stirring once or twice, until lightly charred. Add the tomato, jalapeno and the cooked zucchini and squash and stir to combine. Add the cilantro and season with salt. Set aside.
• Prepare a grill for medium-high heat and brush the grill grates with oil.
• Grill the chicken breasts until marked and cooked through, 5 to 6 minutes per side. Transfer to a cutting board and thinly slice.
• Serve with the warm tortillas and toppings.

POLLO CALABAZAS PICANTES FAJITAS/SPICY CHICKEN AND SQUASH FAJITA

Steps:

• In a large frying pan heat oil to medium temp.
• Add chicken and garlic cook until brown.
• Add the rest of the items and stir to mix and until onions and zucchini just start to cook.
• Put all ingredients into a casserole dish and sprinkle cheese on top.
• Bake in the oven at 350 for 15-20 minutes or until cheese has completely melted and veggies are soft but not mushy.
• Serve with hot home made flour tortillas or steamed corn tortillas, sour cream and chopped cilantro.
• (Optional).
• Beef or Pork can be used in the recipe and it is great with just the veggies.

CHICKEN AND VEGGIE FAJITAS

Steps:

• If using a fajita spice blend (not in a pack with directions), liberally season chicken breast with fajita seasoning and place in a 1 gallon zip-top bag. Add 2 tsp lime juice, 1-2 tbsp cilantro, and vegetable oil to bag. Close bag and evenly spread/shake mixtures over chicken breast. Let set in refrigertor for at least 30 minutes.
• If using a seasoning packet, follow the directions on the label to the mix the seasoning. Place the chicken breast into a 1 gallon zip-top bag and pour 3/4 of the spice mixture into the bag, reserving 1/4 of the sauce. Add 1-2 tbsp cilantro and 1-2 tsp lime juice. Close the bag and spread the mixture to evenly coat the chicken. Let set in refrigertor for at least 30 minutes.
• Cut the broccoli florest off the stalks and place into the bowl with the squash.
• Clean and dry the squash and zucchini. Cut the squash and zucchini on the bias (at an angle) into slices about 1/4 inch thick and place into a container or bowl with a lid.
• If using a spice blend, mix 1-2 tbsp fajita spices, 2 tbsp oil, 2 tbsp cilantro, and 2 tsp lime juice and a small bowl and pour over vegetables. If using a seasoning mix, pour remaining 1/4 over vegetables along with 2 tbsp cilantro and 1-2 tsp lime juice. Place lid firmly on bowl/container and shake to evenly coat vegetables, about 30 seconds. Set aside.
• Turn grill onto medium high or place grill pan onto stovetop and turn heat onto medium high.
• Slice onions and bell peppers. Cut ends off onion and cut in half, from end to end. Slice onion into 1/4 inch slices. Cut open bell peppers and clean out seeds and ribs. Cut into 1/4 inch slices.
• Remove lid from container and place vegetables into hot pan, without crowding, and cook for 5-8 minutes, turning half way through to brown both sides. The broccoli will cook faster than the other vegetables, so turn it first and remove if it begins to burn. If all vegetables will not fit into pan split into 2 batches. Once cooked remove and place into a bowl. Cover will foil to keep warm.
• Take chicken from bag and place into hot pan. Cook chicken 7-9 minutes until chicken begins to turn color on the top side. Turn over and add bell peppers and onions. Cook another 5-8 minutes until thoroughly cooked through. The juice should run clear and the temperature of the chicken should be 160 degrees.
• Remove chicken from pan and place on a cutting board. Turn the bell peppers over in the pan and add the sliced onion to the pan. Cook for another 5-8 minutes until unions and bell pepper have become tender.
• While bell pepper and onions are cooking, cut the chicken across the grain (from side to side) into slices about 1/4" thick.
• Return the chicken and vegetables to the pan, stir to combine, reduce heat to medium low, and cook until everything is hot.
• Serve, in the pan, with tortillas, grated cheese, sour cream, picante sauce, and pico de gallo.