Rush Hour Chicken Fajitas Recipes

RUSH HOUR CHICKEN FAJITAS

Steps:

• 1. Cut bell peppers lengthwise into 1/4-in. strips and thinly slice onions lengthwise. Slice garlic using Garlic Slicer. Place vegetables in Deep Covered Baker. Combine chicken and rub in Classic Batter Bowl; turn to coat. Place chicken over vegetables. 2. Microwave, covered, on HIGH 12-15 minutes or until internal temperature reaches 165ºF in thickest part of chicken and juices run clear. Scoop Salad Chopper under chicken, avoiding vegetables if possible, and cut chicken into small pieces. Stir chicken into vegetables. 3. Place tortillas into Large Micro-Cooker®; microwave, covered, on HIGH about 30 seconds or until warm. To serve fajitas, spoon chicken and vegetable mixture onto centers of tortillas. Serve immediately with cheese, sour cream and salsa. Yield: 6 servings of 2 fajitas Nutrients per serving: Calories 490, Total Fat 18 g, Saturated Fat 9 g, Cholesterol 105 mg, Carbohydrate 39 g, Protein 38 g, Sodium 980 mg, Fiber 2 g U.S. Diabetic exchanges per serving: 2 starch, 1 vegetable, 4 medium-fat meat (2 carb) Cook's Tips: If desired, 1 pkg (1-1.25 oz) taco seasoning mix can be substituted for the Chipotle Rub. To cook on the stovetop, prepare peppers, onions and garlic as directed. Slice chicken into 1/2-in. strips. Heat 1 tbsp vegetable oil in (12-in.) Skillet 1-3 minutes or until shimmering. Add chicken; cook 4-6 minutes or until cooked through. Add 1/4 cup water, vegetables and rub. Cover; simmer 3-4 minutes or until vegetables are crisp-tender.

BUSY-DAY CHICKEN FAJITAS

Steps:

• Place chicken in a 4-qt. slow cooker; add black beans, pepper and onion. In a small bowl, mix picante sauce, garlic powder and cumin; pour over top. Cook, covered, on low until chicken is tender, 4-5 hours., Remove chicken and cool slightly. Shred meat with 2 forks and return to slow cooker; heat through. Serve with tortillas, cheese and toppings of your choice.

HOMEMADE CHICKEN FAJITAS

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.