Busy Moms Chicken Fajitas Recipes

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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

TANGY CHICKEN FAJITAS RECIPE



Tangy Chicken Fajitas Recipe image

Marinated chicken fajitas that are full of flavor and so easy to make.

Provided by Elyse

Yield 6-8

Number Of Ingredients 11

3 boneless, skinless chicken breasts (cubed)
1 onion (thinly sliced)
1 green bell pepper (thinly sliced)
1/4 cup white distilled vinegar
1/2 cup lime juice
2 (0.7 ounce) pkg. dry Italian-style salad dressing mix
2 Tablespoons olive oil
12 flour tortillas
Sour cream - optional topping
Cilantro - optional topping
Salsa - optional topping

Steps:

  • Place cubed chicken, sliced onion and sliced green pepper in a gallon-sized resealable bag.
  • In a mixing bowl, whisk together vinegar, lime juice and salad dressing mix.
  • Pour over chicken and vegetables and seal bag.
  • Refrigerate for at least 3 hours.
  • After chicken and vegetables have marinated, heat olive oil in a skillet over medium heat and saute until vegetables are soft and chicken is cooked through. Serve chicken and vegetables in tortillas and top with sour cream, cilantro and salsa.

Nutrition Facts : Servingsize 1 serving, Calories 726 kcal, Fat 39 g, SaturatedFat 8 g, Cholesterol 0 mg, Sodium 752 mg, Carbohydrate 84 g, Sugar 2 g, Protein 11 mg

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