CHICKEN FAJITAS
These smoky chicken fajitas will rival those from your favorite Tex-Mex restaurant.
Provided by Jennifer Segal
Categories Dinner
Time 35m
Yield 4-6
Number Of Ingredients 20
Steps:
- (Skip this step if using chicken tenderloins.) One at a time, place the chicken breasts in a sealable plastic bag and, using a meat mallet, pound to an even ½-inch thickness.
- Open a 1 gallon zip-lock bag and place in a medium bowl. Add the oil, garlic, lime zest, cumin, oregano, ancho chili powder, smoked paprika and salt into the bag. Mash the outside of the bag with your hands to blend the marinade together. Add the tenderloins or pounded chicken breasts and seal shut, releasing any air in the bag. Using your hands, massage the marinade into meat until evenly coated. Place the bag back in the bowl and place in the refrigerator (the bowl protects against leakage); let the chicken marinate at least 8 hours or up to 24 hours.
- Clean the grill and preheat to high.
- While the grill heats, cook the peppers. Heat the oil in a large skillet (preferably not non-stick) over medium-high heat. Add the sliced onions, peppers, salt, and sugar; cook, stirring occasionally, until the vegetables start to brown and a brown film forms around edges of the bottom of the pan, 8 to 10 minutes. Add ¼ cup of water to the pan; scrape the bottom of the pan with a wooden spoon to release any browned bits. Continue cooking for 3 to 4 minutes, until the water is evaporated and the pan starts to brown again; add ¼ cup more water and cook a few minutes more, until the vegetables are tender-crisp. Season to taste with more salt and sugar if necessary. Set aside.
- Oil the grates on the grill. Grill the chicken, covered, for 2 to 3 minutes per side. Do not overcook. Let the chicken cool slightly, then transfer to a cutting board and cut into ½-inch strips.
- Arrange the chicken and peppers on a serving platter. To warm the tortillas: stack 4-6 tortillas on a plate and cover them with a damp paper towel, then microwave for 30 seconds to 1 minute. Repeat with the remaining tortillas. Serve with the chicken, peppers and optional accompaniments.
- Note: The onion and pepper mixture can be made ahead of time and reheated in the microwave.
Nutrition Facts : ServingSize 1 fajita (not including optional accompaniments), Calories 243, Fat 11g, Carbohydrate 20g, Protein 15g, SaturatedFat 1g, Sugar 3g, Fiber 2g, Sodium 567mg, Cholesterol 36mg
FLAVORFUL CHICKEN FAJITAS
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
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
YUMMY CHICKEN FAJITAS
Fresh lime juice help you bring a taste of Mexico to your dinner table. These colorful fajitas have fresh flavors that appeal to everyone.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- In a large resealable plastic bag, combine the vinegar, lime juice, 1 tablespoon oil, Worcestershire sauce, onion, garlic, salt if desired, oregano and cumin; add chicken. Seal bag and turn to coat; refrigerate at least 4 hours., Drain and discard marinade from chicken. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Lightly brush vegetables with remaining canola oil. Grill vegetables and chicken, covered, over medium heat or broil 4 in. from the grill for 12-15 minutes or until a thermometer reaches 170°, Meanwhile, warm tortillas according to package directions. Quickly slice chicken and peppers into strips and separate onion slices into rings. Spoon chicken and vegetables down the center of tortillas; fold in sides. Serve with salsa, guacamole, sour cream and/or cheese if desired.
Nutrition Facts : Calories 282 calories, Fat 8g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 301mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 1g fiber), Protein 20g protein.
YUMMY GRILLED CHICKEN FAJITAS
Make and share this Yummy Grilled Chicken Fajitas recipe from Food.com.
Provided by Sommer_K
Categories Chicken
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Grease and Preheat charcoal grill.
- Place chicken breasts directly on grill.
- Wrap sliced bell pepper and onion in a foil packet and place on grill.
- In a small sauce pan, combine balsamic vinegar, molasses and butter and simmer 3-5 minutes on low.
- About 10 minutes before the chicken and veggies are done, baste with the vinegar sauce and let the sauce caramelize.
- Remove from grill and slice chicken into steps (waiting to do this after the chicken is cooked will keep it from getting dry from the grill).
- Serve on tortillas with your favorite fajita toppings.
Nutrition Facts : Calories 230.6, Fat 11.3, SaturatedFat 4.5, Cholesterol 59.1, Sodium 97, Carbohydrate 14.2, Fiber 0.9, Sugar 9.5, Protein 18
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