Garlic Lime Chicken Fajitas Recipes

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GARLIC ONION CHICKEN FAJITAS WITH LIME



Garlic Onion Chicken Fajitas with Lime image

The aroma of the lime is so good, and when you cook it it fills the kitchen and people come-a-running. I accompany this with southwest-style rice.

Provided by Melissa mieske

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 55m

Yield 8

Number Of Ingredients 13

¼ cup orange juice
¼ cup lime juice
2 tablespoons olive oil
1 teaspoon dried minced garlic
1 teaspoon dried minced onion
¾ teaspoon dried oregano
½ teaspoon dried cilantro leaves
½ teaspoon salt
½ teaspoon coarsely ground black pepper
1 ½ pounds boneless chicken breasts, cut into thin strips
1 green bell pepper, cut into thin strips
1 onion, thinly sliced
8 (8 inch) flour tortillas

Steps:

  • Whisk orange juice, lime juice, olive oil, garlic, dried onion, oregano, cilantro, salt, and black pepper together in a bowl until marinade is smooth. Measure out 1/4 cup of the marinade and set aside. Pour remaining marinade into a resealable plastic bag, place chicken in the bag, squeeze out excess air, and seal the bag. Marinate chicken in the refrigerator for at least 30 minutes.
  • Remove chicken from marinade and shake off excess; discard remaining marinade.
  • Cook and stir chicken in a large skillet over medium-high heat until lightly browned and cooked through, 3 to 7 minutes. Transfer chicken to a plate. Cook and stir pepper and onion in the same skillet with reserved 1/4 cup of marinade until vegetables are tender and liquid is reduced, about 5 minutes. Return chicken to skillet; cook and stir until heated through, 2 to 3 minutes.
  • Spoon chicken mixture into tortillas.

Nutrition Facts : Calories 308.5 calories, Carbohydrate 31.7 g, Cholesterol 49.4 mg, Fat 8.7 g, Fiber 2.4 g, Protein 24.6 g, SaturatedFat 1.8 g, Sodium 545.8 mg, Sugar 2.8 g

CHICKEN FAJITAS WITH LIME, GARLIC AND BELL PEPPERS



Chicken Fajitas With Lime, Garlic and Bell Peppers image

WW friendly. A family favorite especially when atoning for excesses. This is so tasty, yet so healthy, even when each adult eats two large burritos. I adapted this from a recipe on a plastic produce bag at a Mars Supermarket.

Provided by KateL

Categories     One Dish Meal

Time 1h

Yield 8 burritos, 2-4 serving(s)

Number Of Ingredients 13

1 lb boneless skinless chicken breast, cut in 1-1/2-inch x 1/2-inch strips
1/4 cup lime juice (1-2 limes)
3 garlic cloves, minced
1 tablespoon olive oil
1 cup red bell pepper, sliced
1 cup green bell pepper, sliced
3 garlic cloves, minced
1/2 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon ground red pepper, up to 1/2 teaspoon
4 large flour tortillas, warmed
8 teaspoons low-fat sour cream (optional)
salsa (optional)

Steps:

  • MARINATE CHICKEN FOR 30 MINUTES.
  • Mix lime juice and minced garlic in 2-quart Ziploc bag.
  • Add chicken strips to marinade bag. Marinate for 30 minutes in refrigerator, turning periodically to distribute marinade.
  • STIRFRY.
  • Heat olive oil in heavy frying pan over medium-high heat.
  • Pour in chicken and marinade sauce. Stirfry for 5-7 minutes.
  • Remove chicken to plate and keep warm.
  • Drain excess liquid from skillet, if necessary.
  • Add bell pepper strips and remaining garlic to frying pan and stirfry for 5 minutes or until peppers are tender.
  • Sprinkle bell pepper and garlic with cumin, salt and ground red pepper.
  • Add chicken back to frying pan and stirfry 1-2 minutes.
  • ASSEMBLE BURRITOS.
  • Spread 1 teaspoon sour cream (optional) on one side of each tortilla. Spoon stirfry mixture evenly over sour cream.
  • Fold bottom of tortilla and roll up sides.
  • Serve with salsa, if desired.
  • Serves 2 hearty appetites, or 4 dainty portions.

GARLIC LIME CHICKEN FAJITAS



Garlic Lime Chicken Fajitas image

Create an anytime fiesta with delicious south-of-the-border spices and herbs, chicken and fresh vegetables.

Provided by McCormick

Categories     Entrees,

Yield 6

Number Of Ingredients 11

1 tsp McCormick® Cumin, Ground
1 tsp McCormick® Garlic, Minced
1 tsp McCormick® Oregano Leaves
3 tbsps lime juice
2 tbsps olive oil
1/2 tsp salt
1/4 tsp McCormick® Black Pepper, Ground
1 pound boneless skinless chicken breasts cut into thin strips
1 small green bell pepper cut into thin strips
1 small onion thinly sliced
6 flour tortillas 8-inch

Steps:

  • Mix juice, oil, salt and all of the spices in small bowl. Place chicken in large resealable plastic bag or glass dish. Add marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor.
  • Heat large skillet on medium-high heat. Add chicken and marinade; cook and stir 5 minutes. Add bell pepper and onion; cook and stir 2 to 3 minutes or until vegetables are tender-crisp and chicken is cooked through.
  • Spoon chicken mixture into warm tortillas. Serve with assorted toppings, if desired.

LIME CHICKEN FAJITAS



Lime Chicken Fajitas image

This is one of the best fajita recipes I've ever tasted. The hint of lime gives these a really great fresh taste. Best served on fresh tortillas.

Provided by The Homemaking Help

Categories     Chicken Breast

Time 25m

Yield 8 serving(s)

Number Of Ingredients 9

4 chicken breasts, boneless, skinless cut into thin strips
2 tablespoons olive oil
1/4 cup lime juice
2 garlic cloves, crushed
1 teaspoon ground cumin
1/4 teaspoon coriander
1/2 green pepper, sliced
1/2 onion, sliced
1 tablespoon olive oil

Steps:

  • Combine lime, garlic, cumin and coriander. Pour over chicken strips and toss. Heat 1 Tbsp olive oil in large pan. Add green pepper and onion. Cook about 5 minutes until soft, and remove from pan. Heat 2 Tbsp olive oil in pan, and add chicken strips. Stir occasionally, and let cook through about 10 minutes. Add green pepper and onion and combine well. Place mixture on tortillas and top with cheese and avocado.

Nutrition Facts : Calories 177.7, Fat 11.9, SaturatedFat 2.6, Cholesterol 46.4, Sodium 47, Carbohydrate 2, Fiber 0.3, Sugar 0.6, Protein 15.4

CINNAMON AND LIME CHICKEN FAJITAS



Cinnamon and Lime Chicken Fajitas image

Spicy, addictive, easy to make - you can't stop eating these! The potato puts it over the top! Well worth the time. Serve with salsa, cheese, cilantro, and sour cream. Great with beans and rice!

Provided by LYSSYLOO

Categories     World Cuisine Recipes     Latin American     Mexican

Time 55m

Yield 6

Number Of Ingredients 10

4 boneless, skinless chicken breast halves
1 tablespoon ground cinnamon
salt and pepper to taste
2 large baking potatoes, peeled and cubed
¼ cup canola oil
1 large yellow onion, chopped
1 large clove garlic, peeled and minced
1 tablespoon chopped jalapeno peppers
1 lime, juiced
12 (6 inch) corn tortillas, warmed

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place potatoes in a shallow baking dish. Drizzle with about 1/2 the oil, and season with salt. Bake 30 to 40 minutes in the preheated oven, until tender.
  • Meanwhile, season chicken with cinnamon, salt, and pepper. Arrange in a separate baking dish, and bake 30 minutes in the preheated oven, until no longer pink and juices run clear. Cool and shred.
  • Heat remaining oil in a skillet over medium heat, and saute onion and garlic until tender. Mix in shredded chicken, jalapeno, and lime juice. Cook until heated through.
  • Serve the chicken and potatoes in warmed tortillas.

Nutrition Facts : Calories 395.3 calories, Carbohydrate 49.5 g, Cholesterol 44.8 mg, Fat 12.9 g, Fiber 7.4 g, Protein 22.3 g, SaturatedFat 1.5 g, Sodium 1234 mg, Sugar 2.7 g

CHILI-LIME CHICKEN FAJITAS



Chili-Lime Chicken Fajitas image

I like to use my cast-iron skillet for this lime chicken fajitas recipe because it gives the dark sear that flavors the fajitas. If you don't have cast iron, a different pan will work just fine. We go pretty simple with our fajita toppings: lime wedges, cheese and a little sour cream, but you can add anything that you wish. -Ashley Lecker, Green Bay, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings

Number Of Ingredients 16

4 tablespoons canola oil, divided
3 tablespoons lime juice, divided
1-1/2 teaspoons grated lime zest
1 teaspoon chili powder
3/4 teaspoon garlic powder, divided
1/2 teaspoon onion powder
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon pepper
2 pounds boneless skinless chicken breasts, cut into thin strips
1/2 teaspoon salt
1 large sweet red pepper and large green pepper, thinly sliced
1 medium onion, thinly sliced
16 corn tortillas (6 inches)
Lime wedges
Optional: sour cream, chopped cilantro

Steps:

  • In a bowl or shallow dish, combine 2 tablespoons oil, 2 tablespoons lime juice, zest, chili powder, 1/2 teaspoon garlic powder, onion powder, cumin, cayenne pepper and pepper. Add chicken and turn to coat. Refrigerate at least 2 hours. , Season chicken with salt. In a 12-in. cast-iron or other heavy skillet, heat 1 tablespoon remaining oil over medium-high heat. Add chicken in batches; cook and stir until no longer pink, 6-8 minutes; remove from pan., In same skillet, heat remaining oil over medium-high heat. Add peppers, onions, remaining lime juice and remaining garlic powder; cook and stir until tender, 4-5 minutes. Return chicken to pan; heat through. Serve with tortillas and lime wedges. If desired, top with sour cream and cilantro.

Nutrition Facts : Calories 309 calories, Fat 11g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 236mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 4g fiber), Protein 26g protein.

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