Easy Chicken Fajitas W Wpoints Plus 12 Recipe 455

EASY CHICKEN FAJITAS

Steps:

• Cut onion into slivers & slice peppers.
• In a separate bowl, combine 1 tablespoon olive oil, juice of ½ lime, chili powder, paprika, onion powder, pepper, cumin and salt. Cut chicken into strips and toss with the spice mixture.
• Preheat 1 tablespoon olive oil over medium high. Add ½ of the chicken and cook until just cooked, about 3-5 minutes. Remove from pan and set aside. Repeat with remaining chicken.
• Set chicken aside and add 1 tablespoon oil to the pan. Drain onions well (if soaking per note below) and cook 2 minutes. Add in sliced peppers and cook an additional 2 minutes or just until hot. Add chicken back to the pan and stir to combine.
• Squeeze additional lime overtop and serve over tortillas.

EASY CHICKEN FAJITAS W. W.POINTS PLUS 12 RECIPE - (4.5/5)

Steps:

• Cut chicken breast into strips. Simmer strips in broth until just about done. Place in skillet along with 1 cup cooking broth, taco seasoning, bell peppers and onion. Simmer until chicken is done and sauce becomes thick. Add remaining broth (1/2 c.) and simmer 10 minutes. Ready to eat! Recommended Toppings: Lettuce, Tomato, Retried Beans, Sour Cream Enjoy!

EASY CHICKEN FAJITAS

Steps:

• Heat oven to 200C/180C fan/gas 6 and wrap 6 medium tortillas in foil.
• Mix 1 heaped tbsp smoked paprika, 1 tbsp ground coriander, a pinch of ground cumin, 2 crushed garlic cloves, 4 tbsp olive oil, the juice of 1 lime and 4-5 drops Tabasco together in a bowl with a big pinch each of salt and pepper.
• Stir 2 finely sliced chicken breasts, 1 finely sliced red onion, 1 sliced red pepper and 1 finely sliced red chilli, if using, into the marinade.
• Heat a griddle pan until smoking hot and add the chicken and marinade to the pan.
• Keep everything moving over a high heat for about 5 mins using tongs until you get a nice charred effect. If your griddle pan is small you may need to do this in two batches.
• To check the chicken is cooked, find the thickest part and tear in half - if any part is still raw cook until done.
• Put the tortillas in the oven to heat up and serve with the cooked chicken, a bag of mixed salad and one 230g tub of fresh salsa.

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.

MARK'S LOW FAT CHICKEN FAJITAS

Steps:

• Spray a large nonstick skillet with cooking spray and heat over high heat.
• Add vegetables and saute over high heat until crisp-tender (about 5 minutes).
• Remove vegetables from skillet and keep warm.
• Re-heat skillet over high heat, add chicken and seasoning ingredients and toss well to coat.
• Continue cooking until chicken is no longer pink (about 10 minutes).
• Add 1/4 Cup of water and simmer for 5 minutes.
• Return vegetables to skillet and heat through.
• Serve on tortillas with salsa, reduced fat cheese or sour cream, etc.
• Warm tortillas to make them more pliable.

CAMPBELL'S CHICKEN FAJITAS

Steps:

• In large shallow dish, arange chicken. Pour dressing over chicken, turning to coat. Cover, refridgerate about 30 minute.
• To grill: Remove chicken from bowl and arrange on grill directly above medium coals. Grill uncovered about 15 min, turning once during cooking.
• In saucepan combine salsa and soup. Over medium heat, heat through, stirring occasionally.
• Meanwhile, heat tortillas according to package.
• Slice chicken into thin strips. Arrange down center of each tortilla, top with desired amount of onions, avocado, and soup mixture.
• Roll up and devour!