Pepper And Peach Fajita Chicken Recipes

EASY CHICKEN AND BELL PEPPER FAJITAS

Steps:

• Mix garlic powder, chili powder, paprika, and basil in a large bowl. Add chicken strips; stir to coat with garlic powder mixture.
• Heat oil in a large skillet over medium heat. Add chicken, onion, green bell pepper, and red bell pepper; cook and stir until chicken is no longer pink and vegetables are tender, 7 to 10 minutes.

TEX-MEX CHICKEN FAJITAS WITH PEPPERS AND ONIONS

Steps:

• For the Tex-Mex chili rub: Mix together the paprika, brown sugar, chili powder, cumin, chipotle chile powder, garlic powder and 1 teaspoon salt in a small bowl. Toss the chicken in a container with the olive oil and lime juice, then rub with the spice mixture. Refrigerate, covered, for at least 30 minutes and up to 2 hours before cooking.
• For the peppers and onions: Heat a cast-iron pan over medium-high heat until hot. Toss the peppers and onions in a bowl with the olive oil, lime juice and 1 teaspoon salt. Add the pepper-onion mixture to the hot pan and cook, stirring occasionally, until the vegetables are tender and the edges are charred, 8 to 10 minutes. Set aside.
• Prepare a grill for medium-high heat and brush the grill grates with oil.
• Grill the chicken breasts until marked and cooked through, 5 to 6 minutes per side. Transfer to a cutting board and thinly slice.
• Serve with the warm tortillas and toppings.

PEPPER AND PEACH FAJITA CHICKEN

Steps:

• Sprinkle fajita seasoning over the strips of uncooked chicken and mix well.
• In a large skillet, heat 2 tbs of the oil oil over medium-high heat and then add the seasoned chicken and cook 10-12 minutes or until chicken is no longer pink (170F), turning over often while cooking. Transfer chicken to a serving plate and keep warm.
• Add remaining 1 tbs oil to skillet and add sweet pepper strips and onion slices and cook and stir about 3 minutes or until crisp-tender.
• Gently stir in the peach slices and cook and stir for another 2-3 minutes or until heated through.
• Warm fajita wraps.
• Place chicken in wraps and top with some of the peach mixture. Roll up and enjoy!

FAJITA PARCHMENT-BAKED CHICKEN RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• Fold the parchment paper in half, then open up.
• Thinly slice the peppers and onion and lay them on one half of the parchment paper.
• Drizzle on oil and sprinkle on salt & pepper.
• Lay the chicken on the peppers. Season with taco seasoning, salt and pepper, and spoon on salsa. Top with cheese.
• Fold the parchment paper over the chicken, and cinch the paper together by folding it over itself along the edges.
• Bake for 25-30 minutes or until internal temperature of chicken reaches 165˚F (75˚C).
• Enjoy!

CHICKEN FAJITA STIR-FRY WITH PEPPERS

Steps:

• Cut chicken breasts into bite sized pieces; place in sealable plastic bag.
• Whisk fajita seasoning into the chicken broth; pour over chicken in plastic bag; shake well and seal tightly , place in fridge to marinate for 30 minutes or more.
• Veggie spray non stick wok or large frypan; heat to medium hot; pour chicken with marinade into wok, stir fry and cook down to about 1/4 cup of mainade. about 10 minutes.
• Add sweet peppers and red onion to wok, add salt and pepper, stir fry until almost all of the marinade is gone, (or until the consistancey you prefer), about 10 minutes; we like our veggies tender crisp).
• Serve hot and enjoy!

CHICKEN PEPPER FAJITAS

Steps:

• In a small bowl, combine the first six ingredients; set aside 2 tablespoons. Pour remaining marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 30 minutes, turning occasionally., Drain and discard marinade. In a large skillet coated with cooking spray, saute onion and peppers until crisp-tender; remove and set aside. Add chicken and reserved marinade to skillet; cook for 3-5 minutes or until no longer pink. Return vegetables to pan; heat through. Serve on tortillas.

FAJITA HASSELBACK CHICKEN RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Slice into the chicken several times, about ¼ inch (½ cm) apart, but only cut about 85% of the way through, leaving the bottom intact.
• Cook the onions and peppers over a medium heat until softened, then stir in the fajita mix.
• Stir in the salsa and sprinkle the cheese over.
• Mix together until the cheese has melted.
• Allow to cool to the touch, and then fill each segment of the chicken breast with about 1 teaspoon of the mixture.
• Bake in the centre of the oven for 18-22 minutes until the chicken is cooked through and the juices run clear.
• Enjoy!

FAJITA CHICKEN-STUFFED PEPPER APPETIZER

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix water, egg, and fajita seasoning in a bowl until well blended; set aside.
• Cut tops off of peppers and remove the seeds. Set each pepper in the cup of a nonstick muffin tin.
• Mix chicken, rice, and red onion into the water mixture. Stuff peppers evenly.
• Bake in the preheated oven for 20 minutes. Top with Mexican cheese and green onions and continue to bake until rice is tender and cheese has melted, about 20 minutes more.

CHICKEN AND PEPPER FAJITAS

Steps:

• In a medium bowl or resealable plastic bag, combine garlic, lime juice, cumin, 2 teaspoons salt, and 1/2 teaspoon ground pepper; add chicken, and turn to coat.
• Heat 2 tablespoons oil in a large skillet over medium heat. Add chicken breasts; cook until opaque throughout, 6 to 8 minutes per side. Transfer chicken to a plate; wipe skillet with a paper towel.
• Heat remaining tablespoon oil in skillet. Add peppers and onion; season with salt and pepper. Cook, tossing frequently, until vegetables are crisp-tender, 5 to 7 minutes.
• Thinly slice chicken; serve with cooked vegetables and desired accompaniments, letting guests assemble their own fajitas.

PINEAPPLE CHICKEN FAJITAS

Steps:

• In a large nonstick skillet, cook chicken in oil for 4-5 minutes. Add peppers and onion; cook and stir 4-5 minutes longer. , In a small bowl, combine seasoning mix and water; stir in the honey, parsley, garlic powder and salt. Stir into skillet. Add pineapple. Cook and stir for 1-2 minutes or until chicken is no longer pink and vegetables are tender. , Place chicken mixture on one side of each tortilla; fold tortillas over filling.