Mexican Chicken Fajitas Recipes

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CHICKEN FAJITA RECIPE



Chicken Fajita Recipe image

Chicken fajitas rubbed with our favorite fajita seasoning, a blend of guajillo peppers, arból peppers, coriander seeds, paprika, sugar, garlic powder, onion powder, cumin, black pepper, and Mexican oregano.

Provided by Andrés Carnalla

Categories     Chicken

Number Of Ingredients 12

2 lbs. boneless chicken breast
3 tbsp. fajita seasoning
1 white onion (large)
1 green bell pepper
1 yellow bell pepper
1 orange bell pepper
1 red bell pepper
1 tsp. salt (+ to taste)
12 flour tortillas (corn tortillas if you prefer)
1 cup Mexican cream
2 cups salsa (choose your favorite, red or green)
6 limes (Key limes)

Steps:

  • Butterfly the chicken breasts then slice into 1/2 inch strips.
  • Season chicken well with fajita seasoning and 1 tsp. of salt.
  • Set chicken aside while cutting the onion and bell peppers.
  • Slice the onion into very thin strips.
  • Remove the stems and seeds from the bell peppers then slice into 1/4" wide strips.
  • Heat a heavy bottom pan to medium hot then add the seasoned chicken. Cook for about 3 minutes.
  • Turn the chicken and cook for another 3 minutes.
  • Add all of the bell peppers and mix well.
  • Cook for 5 to 7 minutes more turning regularly until the chicken is fully cooked and the peppers are cooked but still have just a bit of a crunch to them.
  • Warm the tortillas while the fajitas are cooking.
  • Place 2 or 3 warm tortillas on each plate. Fill each tortilla with a portion of the fajitas then top with Mexican cream, a good salsa, and a squirt of lime juice if you'd like.

Nutrition Facts : Calories 497 kcal, Carbohydrate 52 g, Protein 41 g, Fat 15 g, SaturatedFat 2 g, Cholesterol 118 mg, Sodium 1683 mg, Fiber 6 g, Sugar 11 g, ServingSize 1 serving

CHICKEN FAJITAS



Chicken Fajitas image

Marinating chicken and peppers and onions in a highly flavored marinade and then grilling gives it all the flavor without fat. A spiced creamy yogurt sauce and avocado sauce wrapped in a corn tortilla with fresh cilantro keeps the fajitas healthy and fresh tasting.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 17

1 cup packed cilantro leaves, plus extra for serving
1/4 cup lime juice, about 2 limes
1/4 cup low-sodium chicken broth
3 scallions, cut into 1-inch pieces
2 cloves garlic
1 jalapeno, seeded if desired
1 tablespoon honey
Kosher salt
1 1/2-pounds boneless skinless chicken breasts
1 red onion, sliced into 1/2-inch thick rounds
2 orange and/or yellow bell peppers, quartered, seeds removed
1 ripe avocado, halved, seeded and peeled
1 1/2 teaspoons olive oil
1/8 teaspoon ground cumin
1/8 teaspoon ground coriander
1/4 cup fat-free Greek Yogurt
12 corn tortillas

Steps:

  • 1. Put the cilantro, lime juice, broth, scallions, garlic, jalapeno, honey, and salt in a blender, puree until smooth. Reserve 2 tablespoons; do not wash out the blender.
  • Put chicken breasts in a medium bowl and the peppers and onions in another. Divide the remaining cilantro puree evenly between the chicken and the peppers and onions. Toss well to coat the chicken and vegetables and let stand, at room temperature, for 30 minutes.
  • 2. Add the avocado, 1/2 cup water, and the reserved 2 tablespoons cilantro sauce to the blender. Puree until smooth and season with salt. Set aside.
  • 3. Heat the oil in a small skillet set over medium heat until hot. Add the cumin and coriander and continue to cook until fragrant, about 30 seconds to 1 minute. Pour the spices over the yogurt and set aside for the flavors to blend. Stir before serving.
  • 4. Preheat a grill for medium-high/direct heat cooking. Oil the grill grates. Grill the chicken and vegetables, turning, until the vegetables are tender and the chicken reaches an internal temperature of 160 degrees F, about 5 to 8 minutes for the vegetables and 12 to 15 minutes for the chicken. Let chicken rest 5 minutes. Place the tortillas on the grill until just warmed through, about 30 seconds.
  • 5. To assemble the fajitas: slice the onions and peppers into thin strips and then slice the chicken. Place some peppers, onions, chicken and cilantro in a tortilla topped with the spiced yogurt and the avocado sauce.

Nutrition Facts : Calories 347, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 66 milligrams, Sodium 157 milligrams, Carbohydrate 37 grams, Fiber 5 grams, Protein 31 grams

CHICKEN FAJITAS



Chicken Fajitas image

Provided by Nigella Lawson : Food Network

Time 1h10m

Yield 4 to 8 servings

Number Of Ingredients 20

2 skinless chicken breast fillets, preferably organic
1 teaspoon dried Mexican oregano, or regular oregano
1 teaspoon ground cumin
1 teaspoon kosher salt or 1/2 teaspoon table salt
1/2 teaspoon sugar
1 tablespoon garlic flavored oil, plus 2 teaspoons
2 tablespoons lime juice
2 tablespoons peanut oil or regular olive oil
2 onions, peeled, halved and cut into thin half-moons
8 soft flour tortillas
1 red bell pepper, cored and seeded, cut into strips
1 orange bell pepper, cored and seeded, cut into strips
1 yellow bell pepper, cored and seeded, cut into strips
1 cup grated Cheddar or Monterey Jack cheese
1/2 cup sour cream or creme fraiche
1 (7-ounce) can corn niblets, drained (or 2/3 cup drained canned corn)
1 large avocado (or 2 small), finely diced and dressed with 1/2 teaspoon kosher salt and 2 teaspoons lime juice
1/4 to 1/2 head iceberg lettuce, shredded
1/3 cup chopped fresh cilantro leaves
Hot chili sauce, to serve, optional

Steps:

  • Over a shallow bowl, cut the chicken with a pair of scissors into thin, lengthways, 1/4 to 1/2-inch strips. Halve the long strips across to give 2 shorter strips (to echo the size of the bell pepper strips). Don't get too hung up on precision, though; you're just trying to cut the chicken into uniform shapes.
  • Add the oregano, cumin, salt, sugar, 1 tablespoon garlic flavored oil, and the lime juice to the chicken. Stir to combine and let marinate while you get on with the onions and bell peppers. Preheat the oven to 225 degrees F if you wish to warm your tortillas.
  • Warm the peanut or olive oil in a large frying pan or wok and fry the onion slices over medium heat, stirring occasionally, for 5 minutes.
  • Spread the tortillas out on a cookie sheet and put it in the oven to warm.
  • Add the bell pepper strips to the pan with the onion and cook for 10 minutes. When both the onions and peppers are tender, remove them to a bowl.
  • Warm the remaining 2 teaspoons garlic flavored oil in the pan over medium heat and add the chicken with its marinade. Cook, stirring frequently, for 5 minutes. Check that the chicken is piping hot and cooked through, then add the onions and bell peppers. Stir together, then transfer them to a serving dish.
  • Take the warmed tortillas out of the oven and put them on the table alongside the chicken mixture and all the other accoutrements. Wrap what you fancy in the tortillas and eat straightaway.
  • Make Ahead Note:
  • The onion and bell peppers can be cut 1 day in advance. Cover tightly with plastic wrap and refrigerate. The chicken can be cut 1 day in advance and tossed with the oregano, cumin and garlic flavored oil. Cover tightly with plastic wrap and refrigerate. Add the lime juice and salt just before cooking.

FLAVORFUL CHICKEN FAJITAS



Flavorful Chicken Fajitas image

This chicken fajitas recipe is definitely on my weeknight dinner rotation. The marinated chicken in these popular wraps is mouthwatering. The fajitas go together in a snap and always get raves! -Julie Sterchi, Campbellsville, Kentucky

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 16

4 tablespoons canola oil, divided
2 tablespoons lemon juice
1-1/2 teaspoons seasoned salt
1-1/2 teaspoons dried oregano
1-1/2 teaspoons ground cumin
1 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon crushed red pepper flakes, optional
1-1/2 pounds boneless skinless chicken breasts, cut into thin strips
1/2 medium sweet red pepper, julienned
1/2 medium green pepper, julienned
4 green onions, thinly sliced
1/2 cup chopped onion
6 flour tortillas (8 inches), warmed
Optional: Shredded cheddar cheese, taco sauce, salsa, guacamole, sliced red onions and sour cream

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.

Nutrition Facts : Calories 369 calories, Fat 15g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 689mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 1g fiber), Protein 28g protein. Diabetic Exchanges

CHICKEN FAJITAS



Chicken Fajitas image

The ingredient that makes this marinade both spicy and sweet is adobo sauce from canned chiles in adobo, a useful sauce that I had not thought to use in marinades until I was introduced to the idea by the cookbook author and television host Pati Jinich. The sauce has enough heat, so I don't use the canned chipotles, though you could add one if you wanted. I hold back a couple of tablespoons of the marinade and use it to finish the vegetables and deglaze the pan.

Provided by Martha Rose Shulman

Categories     tacos, main course

Time 1h45m

Yield 4 servings

Number Of Ingredients 19

Finely grated zest of 1 lime (about 2 teaspoons)
1/4 cup fresh lime juice
Salt and black pepper
2 teaspoons cumin seeds, lightly toasted and ground
2 tablespoons adobo sauce from canned chipotles in adobo
1 chipotle chile in adobo, seeded and minced (optional)
1/4 cup plus 2 tablespoons extra-virgin olive oil
4 large garlic cloves, minced or put through a press
1 1/2 pounds boneless, skinless chicken breast
1 large red or yellow onion, halved and sliced
2 red bell peppers (or 1 red and 1 orange or yellow), seeded and sliced about 1/4 inch thick
1 green bell pepper, seeded and sliced about 1/4 inch thick
1 jalapeño or 2 serrano chiles, minced
1/4 cup chopped cilantro
4 large flour or 8 corn tortillas
1 tablespoon grapeseed or canola oil (or use olive oil)
1 romaine heart, sliced crosswise
Salsa fresca, for serving (see recipe)
Queso fresco, for sprinkling

Steps:

  • In a small bowl, combine lime zest and juice, 1/2 teaspoon salt, 1 teaspoon ground cumin, the adobo sauce and optional minced chipotle, 1/4 cup olive oil and half the garlic. Mix well. Set aside 2 tablespoons of the marinade.
  • Season chicken with salt and pepper and place in a resealable bag. Pour in the marinade and seal bag. Move chicken around to coat well, place bag in a bowl and refrigerate for 30 minutes (or up to 12 hours). Flip the bag over from time to time to redistribute marinade.
  • Heat a large, heavy skillet over medium-high heat and add 2 tablespoons olive oil. When oil is hot, add onions and cook, stirring, until they soften and begin to color, 3 to 4 minutes. Stir in bell peppers and chile and cook, stirring, until peppers begin to soften, 3 to 4 minutes.
  • Turn heat to medium, add remaining garlic and cumin and salt to taste, and cook, stirring often, until peppers are nicely seared, softened and beginning to caramelize, 5 to 8 minutes.
  • Pour in reserved 2 tablespoons marinade and scrape bottom of pan with a wooden spoon to deglaze. Add half the cilantro, and stir together. Taste and adjust seasoning. Remove from heat but keep warm.
  • Wrap tortillas in foil and warm in a low oven, or wrap in a towel and warm in a steamer or in the microwave.
  • Heat grapeseed or canola oil over medium-high heat in a large, heavy skillet. Remove chicken breasts from marinade, reserving marinade, and pat dry with paper towels. Add to pan, rounded side down, and sear for 3 to 4 minutes, until lightly charred. Flip breasts over, pour in marinade, cover pan and reduce heat to medium. Cook 12 to 15 minutes, flipping over from time to time, until a thermometer registers 160 to 165 degrees when inserted into thickest part. Transfer to a cutting board and cover with foil. Let sit 5 to 10 minutes, then cut across the grain into 1/2- to 3/4-inch thick strips.
  • Arrange lettuce on a platter, then place chicken next to lettuce. Tip juices from cutting board over chicken and sprinkle with cilantro. Serve vegetables on the same platter or separately. Serve with warm tortillas, salsa and crumbled queso fresco.

Nutrition Facts : @context http, Calories 535, UnsaturatedFat 23 grams, Carbohydrate 26 grams, Fat 30 grams, Fiber 6 grams, Protein 42 grams, SaturatedFat 4 grams, Sodium 1011 milligrams, Sugar 6 grams, TransFat 0 grams

EASY CHICKEN FAJITAS



Easy chicken fajitas image

Need a simple, vibrant midweek meal the family will love? Put together these easy chicken fajitas and people can create their own masterpieces at the table

Provided by Member recipe by Steven Morris

Categories     Dinner, Main course, Supper

Time 25m

Number Of Ingredients 14

2 large chicken breasts, finely sliced
1 red onion, finely sliced
1 red pepper, sliced
1 red chilli, finely sliced (optional)
1 heaped tbsp smoked paprika
1 tbsp ground coriander
pinch of ground cumin
2 medium garlic cloves, crushed
4 tbsp olive oil
1 lime, juiced
4-5 drops Tabasco
6 medium tortillas
bag mixed salad
230g tub fresh salsa

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.

Nutrition Facts : Calories 723 calories, Fat 26 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 12 grams sugar, Fiber 11 grams fiber, Protein 39 grams protein, Sodium 2.48 milligram of sodium

AUTHENTIC MEXICAN CHICKEN FAJITAS {FAJITAS DE POLLO}



Authentic Mexican Chicken Fajitas {Fajitas De Pollo} image

These authentic Mexican chicken fajitas (fajitas de pollo) are so easy, healthy, and loaded with flavour! Infused in a homemade fajita seasoning and quickly fried in a skillet, these traditional chicken fajitas are a delicious one pan restaurant-style dish that the whole family will love. Ready to serve in less than 30 minutes!{Gluten-free & dairy-free}

Provided by Elysia

Categories     Main Course

Time 26m

Number Of Ingredients 16

1 1/2 pounds boneless skinless chicken breasts ((about 3 large chicken breasts))
1 medium onion (thinly sliced)
Juice of one lime
3 large bell peppers (red, yellow and green, sliced)
3 tablespoons olive oil (divided)
1 1/2 teaspoons chili powder
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon onion powder
1/2 teaspoon cumin
1/2 teapoon dried oregano
1/2 teaspoon each salt and black pepper
8-10 small tortillas (corn or flour)
sour cream or Greek yogurt
fresh cilantro
other desired toppings

Steps:

  • In a large bowl, combine sliced chicken breast, one tablespoon olive oil, juice of half a lime and the fajita seasoning spices. Toss the chicken until it's evenly coated in the oil and spices. If you have the time, allow the chicken to marinate for at least 30 minutes.
  • When ready to cook, heat one tablespoon of olive oil over medium high in a large non-stick heavy bottomed or cast iron skillet. Add half of the chicken strips and cook until just cooked, about 3-5 minutes.
  • Remove from the pan and set aside. Repeat with remaining chicken. Set chicken aside in a bowl or on a plate.
  • Add the remaining tablespoon of oil to the pan. Add sliced onion and cook for 2 minutes. Add in sliced peppers and cook an additional 2-4 minutes or until they start to soften.
  • Add chicken back to the pan and toss to combine.
  • Squeeze additional lime juice over the mixture.
  • Serve warm over tortillas with desired toppings.

Nutrition Facts : Calories 222 kcal, Carbohydrate 17 g, Protein 20 g, Fat 8 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 54 mg, Sodium 265 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 6 g, ServingSize 1 serving

MEXICAN CHICKEN FAJITAS



Mexican Chicken Fajitas image

When we're in the mood for Mexican food, I'll reach for this recipe. Much of the meal can be prepared in advance, so I can avoid the last-minute rush at dinnertime.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 8 servings.

Number Of Ingredients 15

1/4 cup vegetable oil
3 tablespoon red wine vinegar
1-1/2 teaspoons sugar
1-1/2 teaspoons chili powder
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 pounds boneless skinless chicken breasts, cut into thin strips
8 flour tortillas (10 inches), warmed
2 cups shredded lettuce
2 cups shredded cheddar or Monterey Jack cheese
1 large tomato, diced
3/4 cup sour cream
Taco sauce

Steps:

  • In a glass bowl or resealable plastic bag, mix first eight ingredients. Add chicken; toss to coat. Cover or close bag and refrigerate for 4 hours. Drain, discarding marinade. , Saute chicken in a large skillet over medium heat for 6-7 minutes or until juices run clear. Spoon about 1/2 cup chicken down the center of each tortilla. , Top with lettuce, cheese, tomato, sour cream and taco sauce. Fold in sides of tortilla and serve immediately.

Nutrition Facts :

CHICKEN FAJITAS



Chicken Fajitas image

Make and share this Chicken Fajitas recipe from Food.com.

Provided by Cullinaryjudge

Categories     Chicken

Time 30m

Yield 8-10 Fajitas

Number Of Ingredients 13

1 tablespoon oil
4 boneless skinless chicken breasts, sliced into long thin strips
1 Spanish onion, sliced in rings
1 green pepper, seeded and cut in strips
1 red pepper, seeded and cut in strips
1 dash salt
1 dash pepper
1 tablespoon lemon juice, fresh or bottled
8 -10 flour tortillas (7 inch)
1 cup grated medium cheddar or 1 cup sharp cheddar cheese
sour cream
salsa
guacamole

Steps:

  • Heat oil in frying pan.
  • Add chicken.
  • Stir-fry until cooked.
  • Turn into bowl.
  • To same frying pan, add onion, green and red peppers and more oil if needed.
  • Saute until browned.
  • Spread on warm platter.
  • Return chicken to pan to heat.
  • Sprinkle with salt and pepper.
  • Drizzle with lemon juice.
  • Heat quickly.
  • Place over onion mixture.
  • To prepare for eating, lay 1 tortilla on plate.
  • Place some onion/pepper mixture down centre, then a few chicken strips on top.
  • Garnish with cheese, sour cream, or salsa or guacamole.
  • Roll.
  • Fold up and hold one end while you bite from the other end.

Nutrition Facts : Calories 243.6, Fat 9.5, SaturatedFat 4, Cholesterol 49, Sodium 337.4, Carbohydrate 18.7, Fiber 1.7, Sugar 2.3, Protein 20

HOMEMADE CHICKEN FAJITAS



Homemade Chicken Fajitas image

Making homemade fajita seasoning is a lot easier than you might think, and you probably already have the ingredients in your spice cabinet. Simply combine a mixture of chili powder, cumin, paprika, cayenne pepper, garlic powder, salt, and black pepper, and voila, you're ready to make fajitas. Brighten up this dish with a mixture of red, orange, yellow, and green peppers. Top with your favorite garnishes. We use sour cream, pico de gallo, and guacamole.

Provided by Mark A. Sheeler

Categories     World Cuisine Recipes     Latin American     Mexican

Time 5h35m

Yield 4

Number Of Ingredients 12

1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon ground paprika
1 teaspoon salt
1 teaspoon ground black pepper
¼ teaspoon cayenne pepper
¼ teaspoon garlic powder
1 ½ pounds skinless, boneless chicken breast, cut into strips
4 tablespoons olive oil, or more as needed
2 bell peppers, sliced
1 onion, thinly sliced
8 (6 inch) flour tortillas

Steps:

  • Whisk chili powder, paprika, salt, pepper, cayenne pepper, and garlic powder for fajita seasoning together in a small bowl.
  • Trim chicken of any excess fat and place in a large, lidded bowl. Add 2 tablespoons olive oil and sprinkle with about 3/4 of the fajita seasoning. Toss, adding more oil if necessary, until coated. Poke chicken with a knife to allow penetration of seasoning and oil. Place the lid on the bowl and shake until chicken is thoroughly coated. Marinate in the refrigerator, shaking every couple of hours, for 4 to 6 hours.
  • Remove the marinating bowl from the refrigerator and let sit on the counter until chicken is room temperature, about 1 hour.
  • Preheat an outdoor grill for medium heat and lightly oil the grate. Preheat the oven to 350 degrees F (175 degrees C). Make 2 stacks of 4 tortillas, and wrap each one in aluminum foil.
  • Heat remaining 2 tablespoons olive oil in a large skillet over medium heat. Add peppers and onion. Stir in remaining fajita seasoning and cook, stirring occasionally, until vegetables are soft, 8 to 10 minutes.
  • While vegetables are cooking, place tortillas in the oven to warm. At the same time, grill chicken, turning halfway through, until no longer pink in the center and the juices run clear, 2 to 3 minutes per side.
  • To assemble fajitas, fill warmed tortillas with chicken, peppers, and onions.

Nutrition Facts : Calories 560.4 calories, Carbohydrate 43.9 g, Cholesterol 96.9 mg, Fat 23.3 g, Fiber 5.3 g, Protein 42.4 g, SaturatedFat 4.4 g, Sodium 1099.1 mg, Sugar 6.3 g

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2021-02-23 Restaurant Style Chicken Fajitas pack a ton of flavor, but are so easy to make. Sizzling skillet chicken, peppers and onions, and a delicious combination of spices give these chicken fajitas a punch of flavor. This chicken recipe is a family-favorite, and is so versatile in how it can be served; I love eating this chicken on top of salads, in a bowl with rice, or on …
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HAIRY BIKERS' CHICKEN FAJITAS | MEXICAN RECIPES | GOODTO
2019-10-20 Add the chilli powder and cook for 1 min. Transfer the chicken onto a plate and in the same pan cook the onion and red pepper until softened. Add the green beans, tomatoes and the chicken, cover and simmer for 15 mins. Stir in the coriander and roll in warm tortillas. Serve with sour cream and guacamole.
From goodto.com


FLAVORFUL MEXICAN CHICKEN FAJITAS - EASY RECIPE CHEF
Instructions. Add the fajitas seasoning ingredients to a small mixing bowl and stir together. Generously sprinkle the fajita seasoning on both sides of the chicken and use your fingers press it into the chicken. Heat the oil in a large skillet over medium heat. Sear the chicken breasts for about 7-8 minutes on each side.
From easyrecipechef.com


CHICKEN FAJITAS | THE BEST EASY MEXICAN RECIPE - YOUTUBE
Chicken fajitas are an easy and flavorful weeknight meal. A classic Mexican recipe, juicy chicken is seasoned, seared and cooked to perfection, then tossed w...
From youtube.com


CHICKEN FAJITA RECIPE - PETITE GOURMETS
2021-08-17 Cut the chicken into strips and add to an oiled baking sheet along with the cut bell peppers and onions. Toss with oil and spice mix and bake for about 25 minutes at 425°F before adding cilantro and lime juice to these sheet pan chicken fajitas. This chicken fajita recipe is versatile, so feel free to try variations with beef, pork, and other ...
From petitegourmets.com


CHICKEN FAJITAS - DELICIOUS MEETS HEALTHY
2022-04-27 Get a delicious Mexican dinner on the table in less than 30 minutes with this easy chicken fajitas recipe. Made from scratch with a homemade fajita seasoning, the chicken and bell peppers are loaded into tortillas with your favorite toppings for one tasty bite. Prep Time 10 minutes. Cook Time 20 minutes. Total Time 30 minutes. Servings 4 servings.
From deliciousmeetshealthy.com


EASY CHICKEN FAJITAS RECIPE WITH AUTHENTIC MEXICAN FLAVOR
2022-03-16 In a medium bowl, combine the chili powder, paprika, cumin, garlic, salt, and sugar; mixing well. Set aside 1 tablespoon of the seasoning mix. Add the chicken breast strips to the remaining seasoning mix in the bowl. Toss the chicken strips to coat with the seasoning. Meanwhile, core and seed the bell peppers.
From mavencookery.com


CHICKEN FAJITAS (EASY & FLAVORFUL) | DOWNSHIFTOLOGY
2020-02-20 Chicken fajitas are an easy and flavorful weeknight meal. A classic Mexican recipe, juicy chicken is seasoned, seared and cooked to perfection, then tossed with sauteed bell peppers and onions. A squeeze of fresh lime adds a punch of flavor and the chicken fajitas are served with warm tortillas and toppings. You can’t beat this healthy family ...
From downshiftology.com


AUTHENTIC MEXICAN CHICKEN FAJITAS (20-MINUTE RECIPE!)
2022-01-12 Preheat oven to 425 degrees F. In a medium bowl, mix the adobo, lime juice, 1 tablespoon olive oil, honey, cumin, paprika and salt until well combined. Toss chicken slices in the marinade until evenly coated. Marinate up to 1 day if …
From giveitsomethyme.com


UNCLE JULIO'S FAJITA RECIPE EASY AND QUICK! - JUST MEXICAN FOOD
2021-12-26 Equipment. Step By Step Instructions. Step 1: marinade the chicken. Step 2: cut the vegetables. Step 3: heat the oil and vegetables. Step 4: cook the chicken. Step 4: start the optional side dishes. Tips And Tricks On How To Make Uncle Julio’s Fajita Recipe. Preparation And Cooking Time.
From justmexicanfood.com


MEXICAN CHICKEN RECIPES, BEST AUTHENTIC MEXICAN CHICKEN
For the most delicious citrusy, smoky marinade mix garlic, cumin, paprika, Gran Luchito Smoky Chipotle Fajita and Taco Mix, lime and orange juice and marinate for 1 hour or longer. Pollo Asado is the irresistible, Mexican take on Nando’s Peri Peri chicken you have to try! Or try mixing Gran Luchito Chipotle Paste with lime juice and oregano ...
From gran.luchito.com


HOMEMADE CHICKEN FAJITAS {TEX-MEX STYLE} · EASY FAMILY RECIPES
2021-06-30 Heat the remaining 1 tbsp oil over high heat in a large skillet. Once hot, carefully place the peppers and onions in the skillet, cooking for 3-4 minutes, stirring occasionally. Remove the peppers and set aside. Then place the chicken in a single layer in the hot skillet. Let cook (without stirring) for 2-3 minutes.
From easyfamilyrecipes.com


CHICKEN FAJITAS WITH MEXICAN RICE - FAMILY MEAL RECIPE
Step 1. Preheat oven to 350°F. Advertisement. Step 2. In a non-reactive container, marinate chicken in Goya Mojo. Step 3. In a skillet on medium, heat 2 tbsp. oil and cook onion and mushrooms until onions are golden. Stir in peppers and cook 1 minute. Shake on adobo, remove from skillet and keep warm.
From myrecipes.com


30 EASY MEXICAN CHICKEN RECIPES - INSANELY GOOD
2022-06-09 11. Mexican Mole Sauce Recipe. Mole is a traditional Mexican sauce that’s kind of hard to describe. It’s wonderfully rich and smoky with hints of sweet, warm spices. Some recipes contain chocolate, but not all. Either way, it’s cooked low and slow, so the ingredients have time to marry. 12. Chicken Quesadillas.
From insanelygoodrecipes.com


THE BEST EASY CHICKEN FAJITAS - FOODIECRUSH.COM
2022-05-05 Mix the fajita seasoning in a small bowl with the cornstarch. Add 1/4 cup of the oil and the juice of 1 lime and whisk to combine. Thin the mixture with water if it's too pasty. Set aside. Slice the chicken breast into 1/4" thick slices and place in a shallow bowl or zippered freezer bag if making ahead for meal prep.
From foodiecrush.com


AUTHENTIC RECIPE FOR CHICKEN FAJITAS - DARN GOOD RECIPES
Grill temp can be about 375-450°F. If less, it may take longer to cook. When the chicken is done (165°F), set it aside for about 10 minutes before carving. While the meat is set aside, you can now cook the marinated vegetables. Cook the vegetables for about 5-ish minutes on direct heat at a medium high temperature.
From darngoodrecipes.com


EASY MEXICAN CHICKEN FAJITAS RECIPE - HOW TO MAKE CHICKEN FAJITAS
2018-05-06 Add thin onion slices and bell peppers and toss until the veggies turn soft. Add a pinch of salt to the veggies, toss and remove from pan. Slightly warm the tortillas. Place good 2 to 3 tablespoon of chicken and vegetable mix to the center of the tortillas. Spoon over some sour cream and guacamole.
From currytrail.in


CHICKEN FAJITAS - COOKING CLASSY
Cover and let marinate in refrigerator at least 1 hour and up to 6 hours. Preheat a 12-inch cast iron pan over medium-high heat. Add 1 Tbsp olive oil then remove chicken from marinade, 1 piece at a time, slide chicken up between pointer and middle finger to remove marinade letting it drip back into bowl.
From cookingclassy.com


FAJITA CHICKEN MARINADE (FOR THE BEST EVER FAJITAS!) - RECIPES
2022-02-03 Instructions. In a small bowl add the olive oil, lime juice, cilantro, cumin, paprika, garlic powder, onion powder, chili powder, salt, and pepper. Mix well. Place the marinade and chicken into a ziploc plastic storage bag, then seal securely while squeezing out any air. Massage the marinade into the chicken through the bag by squishing the ...
From bakeitwithlove.com


FAJITAS RECIPES | BBC GOOD FOOD
Fajitas recipes. 29 Recipes. Try our best fajitas recipes for a family meal full of Mexican-inspired spices, including chicken, beef and fish versions, …
From bbcgoodfood.com


BEST CHICKEN FAJITA MARINADE RECIPE - HOW TO MAKE CHICKEN FAJITA …
2022-05-15 Repeat with remaining 3 breasts. Add the chicken to marinade and toss to coat. Refrigerate for at least 30 minutes, or up to 4 hours. Preheat grill to medium high for 5 minutes and clean and ...
From delish.com


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Top Asked Questions

How to cook Fajita Chicken?
Generously sprinkle the fajita seasoning on both sides of the chicken and use your fingers to press it into the chicken. Heat the oil in a large skillet over medium heat. Sear the chicken breasts for about 7-8 minutes on each side. While your chicken is cooking, cut the bell peppers and onion into thin slices.
What is the best way to make fajitas?
In a large bowl, combine sliced chicken breast, one tablespoon of olive oil, juice of half a lime and the fajita seasoning spices. Toss the chicken until it’s evenly coated in the marinade. If you have the time, allow the chicken to marinate for at least 30 minutes.
What are the ingredients in chicken fajitas?
In the typical chicken fajitas recipe you find in Mexican restaurants around the world, you’ll find a lot of fatty cheeses and usually quite a bit of sour cream.
What do you serve with chicken fajitas?
Mexican Chicken Fajita Recipe has the tender chicken strips with all the Mexican flavors topped with sour cream and guacamole and is one of the delicious wraps that will make you want more. Serve the fajitas along with tostadas and custard as your dessert.

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