Chevys Chicken Fajitas Recipes

SHEET PAN CHICKEN FAJITAS

Steps:

• Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray. In a small bowl, combine chili powder, cumin, oregano, paprika, 1 1/4 teaspoons salt and 1 1/4 teaspoons pepper. Place chicken, bell peppers, onion and garlic in a single layer onto the prepared baking sheet. Stir in olive oil and chili powder mixture; gently toss to combine. Place into oven and bake for 25 minutes, or until the chicken is completely cooked through and the vegetables are crisp-tender. Stir in cilantro and lime juice. Serve immediately with tortillas.

LOADED CHICKEN FAJITA NACHOS RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• Add the chicken breast to a bowl and season with salt, chili powder, garlic powder, and cumin.
• In a large skillet, heat 2 tablespoons vegetable oil and cook chicken until slightly charred and no longer pink. Cook chicken in batches to avoid overcrowding the pan. Remove cooked chicken from the skillet, and transfer into a bowl.
• Heat another tablespoon of oil, add the onions and cook for a couple minutes until onions are slightly translucent.
• Add the garlic and peppers and cook slightly, then remove from heat. Transfer garlic and peppers to the chicken bowl, then top with lime juice.
• Lay down half the tortilla chips on the skillet, followed by half the fajita mixture, and top with pepper Jack and cheddar cheese. Repeat with the remaining ingredients.
• Bake until the cheese has melted, about 15 minutes.
• Add your choice of topping (optional).
• Nutrition Calories: 1799 Fat: 106 grams Carbs: 165 grams Fiber: 18 grams Sugars: 20 grams Protein: 59 grams
• Enjoy!

CHEVY'S CHICKEN FAJITAS

Steps:

• Place all marinade ingredients except bay leaf in a food processor or blender and pulse until smooth.
• Add bay leaf and reserve.
• Mix spice rub ingredients.
• Wash chicken breasts and pat dry with paper towels.
• Transfer 2 TBS of the spice rub to a small bowl. Rub the breasts on both sides with the spice rub. Save remaining spice rub in an airtight container.
• Put the coated breasts in a plastic bag and pour in the reserved marinade. Marinate overnight in the refrigerator.
• Prepare an outdoor grill or grill pan. Spray the grill or pan with cooking spray.
• Grill the breasts until cooked through.
• Serve with sauteed green, red, and yellow peppers and white onions seasoned before cooking with one TBS of the spice rub.