CHICKEN VEGGIE FAJITAS
Our family loves the spicy flavor of these fajitas. I also appreciate the fact that they're fast to fix. -Eleanor Martens, Rosenort, Manitoba
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the first 7 ingredients. Place chicken and vegetables in a single layer in a greased 15x10x1-in. baking pan; drizzle with 1/4 cup lemon juice mixture. Broil 4-6 in. from the heat for 4 minutes. , Turn chicken and vegetables; drizzle with remaining lemon juice mixture. Broil 4 minutes longer or until chicken juices run clear. Serve on tortillas, with cheese if desired.
Nutrition Facts : Calories 231 calories, Fat 7g fat (1g saturated fat), Cholesterol 47mg cholesterol, Sodium 460mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 1g fiber), Protein 21g protein. Diabetic exchanges
EASY CHICKEN FAJITA RICE AND VEGGIE BAKE RECIPE BY TASTY
Here's what you need: chili powder, cumin, paprika, cayenne pepper, garlic powder, salt, black pepper, onion, red bell pepper, green bell pepper, olive oil, long grain rice, chicken broth, chicken tender, tomato, cilantro, cheese, lime wedge
Provided by Hitomi Aihara
Categories Dinner
Yield 6 servings
Number Of Ingredients 18
Steps:
- Preheat oven to 375°F (190°C).
- In a medium bowl, combine spices to make fajita seasoning, or use store-bought.
- In a large bowl, combine, onion, peppers, and chicken.
- Add oil and seasoning, and mix until seasoning is fully incorporated.
- In a casserole dish, add rice and chicken broth. Then lay down all veggies and chicken.
- Cover the dish with foil and bake for 50-55 minutes until rice is fully cooked.
- Serve with tomatoes, cilantro, and cheese, if desired.
- Enjoy!
Nutrition Facts : Calories 573 calories, Carbohydrate 53 grams, Fat 26 grams, Fiber 1 gram, Protein 27 grams, Sugar 5 grams
CHICKEN AND VEGGIE FAJITAS
Make this restaurant favorite at home!
Provided by Beachbody
Categories Main Course
Time 22m
Number Of Ingredients 14
Steps:
- Combine chili powder, salt, cumin, garlic powder, and 1 tsp. oil in large resealable plastic bag.
- Add chicken; mix gently to coat. Refrigerate for 30 minutes.
- Heat remaining 1 tsp. oil in large nonstick skillet over medium-high heat. Empty contents of bag into skillet; cook, stirring frequently, for 2 to 3 minutes.
- Add bell peppers, onion, and carrot; cook, stirring frequently, for 3 to 4 minutes, or until chicken is cooked through and vegetables are tender-crisp. Remove from heat.
- Add lime juice; mix well.
- Top each tortilla evenly with chicken mixture and salsa; garnish with lime wedges if desired.
Nutrition Facts : ServingSize 2 fajitas, Calories 333 kcal, Carbohydrate 32 g, Protein 30 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 83 mg, Sodium 656 mg, Fiber 3 g, Sugar 3 g
CHICKEN AND VEGGIE SHEET PAN FAJITAS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 50m
Yield 5 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 475 degrees F. Line a sheet pan with foil.
- In a small bowl, mix together the chili powder, ancho chile powder, salt and pepper. Place the peppers, onion and mushrooms on the sheet pan. Drizzle with half the olive oil and season with half the chili seasoning mix. Toss and place in the oven to roast until the veggies begin to char, about 12 minutes.
- Add the chicken to a bowl and toss with the remaining oil and seasonings. Add the chicken to the veggies and return to the oven. Cook until the chicken is cooked through, 7 to 8 minutes. Remove from the oven, then squeeze over the lime juice and toss.
- Serve the chicken and veggies on the warm tortillas, then top with the guacamole, salsa, sour cream, queso fresco and cilantro and garnish with lime wedges on the side.
CHICKEN AND VEGGIE FAJITAS
No need to go out for delicious chicken fajitas when you can make this restaurant-inspired version at home. Ready to go big on homemade flavor? These fresh chicken fajitas use seasoned chicken strips, colorful sautéed peppers, sliced red onions and loads of fresh toppings all wrapped in flour tortillas. Chicken and Veggie Fajitas are perfect for picky eaters because they're almost infinitely customizable. Set out your favorite toppings like sliced jalapeños, chopped tomatoes and lime wedges. You'll be serving up a sizzling skillet of flavors in no time.
Provided by Old El Paso
Time 30m
Yield 5
Number Of Ingredients 8
Steps:
- In 12-inch nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add bell peppers and onions. Cook over medium heat 5 to 7 minutes, stirring occasionally, until vegetables are crisp-tender. Spoon vegetables onto platter; cover to keep warm.
- Add remaining 1 tablespoon oil to same skillet over medium-high heat. Add chicken; cook 5 to 6 minutes, stirring occasionally, until no longer pink in center. Stir in water and taco seasoning mix; heat to boiling. Reduce heat; simmer 2 to 3 minutes or until thickened. Add to platter with vegetables.
- To serve, fill tortillas with warmed chicken, bell pepper mixture and your favorite toppings.
CHICKEN & VEGGIE FAJITAS
Time to clean out the fridge? These versatile skillet chicken fajitas are designed to work with whatever vegetables you happen to have on hand. The key is to slice all the veggies to approximately the same size so they cook evenly.
Provided by Jackie Newgent, RDN, CDCES
Categories Quick & Easy Low-Calorie Chicken Recipes
Time 25m
Number Of Ingredients 10
Steps:
- Heat oil in a large wok or cast-iron or other stick-resistant skillet (not Teflon-based nonstick, see Tip) over high heat. Add chicken, vegetables, chili powder, and salt; cook, tossing with tongs occasionally, until the chicken is cooked through and the vegetables begin to brown, about 7 minutes.
- Meanwhile, stack tortillas and wrap in a barely damp, clean kitchen towel (or paper towel). Microwave on High for 30 to 45 seconds.
- Divide the chicken-and-vegetable mixture among the tortillas. Top each with 2 Tbsp. guacamole and 2 Tbsp. yogurt. Serve with lime wedges and garnish with cilantro if desired.
Nutrition Facts : Calories 391.1 calories, Carbohydrate 34.9 g, Cholesterol 91.8 mg, Fat 12.9 g, Fiber 5.7 g, Protein 32.5 g, SaturatedFat 2.1 g, Sodium 698.7 mg, Sugar 7.3 g
EASY CHICKEN FAJITAS
Delicious and easy chicken fajitas. Serve with preferred toppings such as black beans, cheese, guacamole, sour cream, rice, salsa, etc.
Provided by Suzie Clymer
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 339.7 calories, Carbohydrate 43 g, Cholesterol 32.3 mg, Fat 9.9 g, Fiber 3.5 g, Protein 18 g, SaturatedFat 2.2 g, Sodium 767 mg, Sugar 5.6 g
CHICKEN AND VEGGIE FAJITAS
Chicken breast and veggies (yellow squash, zucchini, broccoli) cooked fajita-style. Adjust the veggies to your liking or try adding other vegetables (eggplant, tomatoes, etc). Use a fajita seasoning that you apply and let sit for at least 30 minutes (choose any brand). Don't use any fajita sauce mix that is stirred in while cooking. You will need a grill pan or large skillet (use cast iron if available), 1 gallon zip-top bag, a medium bowl or plastic container with a lid, and a large mixing bowl. I use both a grill, for cooking the chicken, and a grill pan, to cook the vegetables. You could cook the entire recipe on a grill using a grill tray or foil to prevent the veggies from falling through the grates. For a vegetarian meal, omit the chicken. For a lighter fare, use corn tortillas instead of flour.
Provided by texasbanzai
Categories One Dish Meal
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 520.4, Fat 32.5, SaturatedFat 7.2, Cholesterol 127.1, Sodium 151.7, Carbohydrate 12.9, Fiber 3.4, Sugar 5.9, Protein 45
CHICKEN AND VEGGIE FAJITAS
Turn dinner into a Mexican fiesta by filling tortillas with a tasty mix of chicken, broccoli, red peppers, salsa and Cheddar.
Provided by My Food and Family
Categories Home
Time 30m
Yield Makes 4 servings.
Number Of Ingredients 9
Steps:
- Heat oil in large skillet on medium heat. Add garlic; cook and stir 2 min. Add chicken and onions; cook 5 to 6 min. or until chicken is done.
- Stir in broccoli, peppers and salsa; cook 5 min. or until heated through, stirring occasionally.
- Spoon onto tortillas; top with cheese. Roll up.
Nutrition Facts : Calories 340, Fat 12 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 600 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 33 g
YUMMY CHICKEN FAJITAS
Fresh lime juice help you bring a taste of Mexico to your dinner table. These colorful fajitas have fresh flavors that appeal to everyone.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- In a large resealable plastic bag, combine the vinegar, lime juice, 1 tablespoon oil, Worcestershire sauce, onion, garlic, salt if desired, oregano and cumin; add chicken. Seal bag and turn to coat; refrigerate at least 4 hours., Drain and discard marinade from chicken. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Lightly brush vegetables with remaining canola oil. Grill vegetables and chicken, covered, over medium heat or broil 4 in. from the grill for 12-15 minutes or until a thermometer reaches 170°, Meanwhile, warm tortillas according to package directions. Quickly slice chicken and peppers into strips and separate onion slices into rings. Spoon chicken and vegetables down the center of tortillas; fold in sides. Serve with salsa, guacamole, sour cream and/or cheese if desired.
Nutrition Facts : Calories 282 calories, Fat 8g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 301mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 1g fiber), Protein 20g protein.
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