CHICKEN FAJITAS FOR TWO
This is the best fajita recipe I've ever tried. It sounds complicated, but it really isn't. The servings are hearty, but this dish is so good that my husband and I never have a problem finishing it! -Kathleen Smith, Pittsburgh, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 14
Steps:
- Arrange chicken in a shallow dish. Combine 1/4 cup lime juice, 3 teaspoons soy sauce, 2 teaspoons canola oil, garlic, salt, chili powder, cayenne, pepper and, if desired, liquid smoke; pour over chicken. Cover and refrigerate at least 2 hours., Drain chicken, discarding marinade. On a greased grill rack, grill chicken, covered, over medium heat or broil 4 in. from heat until a thermometer reads 165°, 4-6 minutes on each side., In a large nonstick skillet, heat remaining 2 teaspoons oil over medium-high heat. Add onion and red pepper; cook and stir until tender, 5-7 minutes. Stir in remaining 1/2 teaspoon lime juice and remaining 1 teaspoon soy sauce., Cut chicken into thin slices; add to vegetables. Serve with tortillas and, if desired, salsa, sour cream and chopped cilantro.
Nutrition Facts : Calories 383 calories, Fat 12g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 1471mg sodium, Carbohydrate 39g carbohydrate (4g sugars, Fiber 3g fiber), Protein 29g protein.
WEEKNIGHT CHICKEN FAJITAS FOR TWO
My family loves fajitas and asks for them at least once a week. This quick and easy version gets as close to the version our local taqueria serves.-Tanya Cook, West Salem, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 2 servings.
Number Of Ingredients 16
Steps:
- Combine the seasonings; set aside 1 tablespoon. Add 2 tablespoons oil, marinade for chicken, juices and Liquid Smoke if desired to remaining mixture; pour into a large resealable plastic bag. Add the chicken; seal bag and turn to coat. Refrigerate for 2 hours, turning occasionally., Drain and discard marinade. In a large skillet, saute chicken in 1 tablespoon oil until no longer pink. Remove and keep warm., In the same skillet, saute the onion, red pepper and reserved seasonings in remaining oil until crisp-tender. Return chicken to the pan; heat through. Spoon chicken and vegetables onto tortillas; fold in sides. Serve with toppings as desired.
Nutrition Facts :
WEEKNIGHT CHICKEN FAJITA RECIPE
Try our Weeknight Chicken Fajita Recipe. Chicken, veggies and a kick of chili powder combine in this simple, yet spectacular, chicken fajita recipe..
Provided by My Food and Family
Categories 1 Bag, 5 Dinners
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 5 min. or until done, stirring occasionally.
- Stir in dressing, vegetables and chili powder; cook 5 min. or until vegetables are crisp-tender, stirring occasionally.
- Spoon chicken mixture down centers of tortillas; top with cheese. Roll up.
Nutrition Facts : Calories 490, Fat 20 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 95 mg, Sodium 850 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 36 g
WEEKNIGHT FAJITAS
Chicken breasts, bell peppers and onions are briefly marinated in Italian dressing, stir-fried and wrapped in warm tortillas for a quick-and-easy main dish.
Provided by My Food and Family
Categories Recipes
Time 35m
Yield Makes 4 servings.
Number Of Ingredients 8
Steps:
- Pour dressing over chicken, peppers, onions, garlic and oregano in large bowl; toss lightly. Let stand 10 min. Drain chicken mixture; discard dressing.
- Add chicken mixture to large skillet; cook and stir 10 min. or until chicken is done. Stir in tomatoes.
- Top tortillas with chicken mixture; roll up.
Nutrition Facts : Calories 380, Fat 11 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 65 mg, Sodium 690 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 30 g
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