Fajita Style One Dish Chicken Dinner Recipes
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
FAJITA STYLE ONE-DISH CHICKEN DINNER
I made this one up one night while digging through the refrigerator for dinner. Everyone I've ever made it for just raves about it! One of my all time favorite dishes.
Provided by Kirstin in the Couv
Categories Chicken Breast
Time 35m
Yield 2-3 serving(s)
Number Of Ingredients 7
Steps:
- Chop chicken breast into chunks.
- Fry chicken quickly until almost cooked through.
- Remove chicken from pan.
- Cook peppers for 2-3 minutes.
- Put chicken back in pan with peppers.
- Add fajita seasoning and 1/4 cup water.
- Cook until chicken is done.
- Put mixture over rice and top with grated cheese.
Nutrition Facts : Calories 419.9, Fat 3.8, SaturatedFat 0.8, Cholesterol 75.5, Sodium 141.1, Carbohydrate 62.6, Fiber 2.6, Sugar 2.5, Protein 31
FAJITA CHICKEN AND RICE DINNER RECIPE BY TASTY
Here's what you need: extra virgin olive oil, lime juice, agave nectar, kosher salt, dried oregano, chili powder, ground cumin, boneless, skinless chicken thighs, small yellow onion, medium green bell pepper, medium yellow bell pepper, medium red bell pepper, white long grain rice, chicken stock, black pepper, Lime wedge, fresh cilantro
Provided by Katie Aubin
Categories Dinner
Time 1h25m
Yield 4 servings
Number Of Ingredients 17
Steps:
- In a shallow dish or medium bowl, whisk together the olive oil, lime juice, agave, 1 teaspoon of salt, the oregano, chili powder, and 2 teaspoons of cumin. Add the chicken and toss to coat well. Cover with plastic wrap and marinate in the refrigerator for at least 30 minutes, up to 4 hours.
- Preheat the oven to 400˚F (200˚C).
- Remove the chicken from the marinade and place in a large oven-safe pot over medium-high heat, being careful not to overcrowd the pot. Cook for 3 minutes, or until golden brown, then flip and repeat on the other side. Remove the chicken from the pot and set aside.
- Add the onion and bell peppers to the pot. Cook for 2-3 minutes, or until starting to soften.
- Add the rice and chicken stock. Season with the remaining teaspoon of cumin, the pepper, and remaining 2 teaspoons of salt. Bring to a boil, then return the chicken thighs to the pot.
- Cover with a lid and transfer to the oven until the rice is tender, about 45 minutes.
- Garnish with a squeeze of lime juice and cilantro.
- Enjoy!
Nutrition Facts : Calories 790 calories, Carbohydrate 80 grams, Fat 37 grams, Fiber 4 grams, Protein 34 grams, Sugar 16 grams
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