STEAK (OR CHICKEN) FAJITAS
These are so quick and tasty. You can use strips of boneless chicken breast instead of the beef. Feel free to double the marinade. The flavor is so great for such a short marination time. You can can do them up ahead of time and have the meat sit longer if you wish.
Provided by Rhonda J
Categories Meat
Time 20m
Yield 8 fajitas, 8 serving(s)
Number Of Ingredients 16
Steps:
- Slice steak into thin strips.
- In bowl, mix together 1 tablespoons olive oil, lime juice, garlic, chili powder, cumin, hot pepper flakes, black pepper & salt.
- Add beef strips and stir to coat, set aside.
- Wrap tortillas in foil and place in 350° oven for 5-10 minutes or until heated through.
- Cut onions in half lengthwise and slice into strips, cut your peppers into strips.
- In large non stick skillet over medium high heat, heat remaining tablespoons of olive oil.
- Add onions & peppers stirring for 3-4 minutes, until softened; transfer to a bowl and set aside.
- Add beef to skillet, cook, stirring for 3-4 minutes or until they lose their red color.
- Return onions and peppers to skillet; stir for about one minute.
- To serve, spoon a portion of the beef mixture down the centre of each tortilla, top with your desired toppings , fold bottom of tortilla up over filling, fold the sides in, overlapping.
Nutrition Facts : Calories 137.2, Fat 5.8, SaturatedFat 1.1, Sodium 340.7, Carbohydrate 18.4, Fiber 1.7, Sugar 2, Protein 2.9
FAST CHICKEN FAJITAS
Travel south of the border in less than a half hour with this at-home Mexican supper.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 25m
Number Of Ingredients 11
Steps:
- Heat broiler, with rack set 4 inches from heat. Arrange chicken on a rimmed baking sheet lined with aluminum foil; rub with 1 tablespoon oil. Sprinkle with chili powder, and season with salt and pepper. Broil, without turning, until chicken is opaque throughout, 5 to 7 minutes. Remove from oven; set aside.
- On another rimmed baking sheet lined with foil, toss peppers, onion, garlic, and remaining tablespoon oil; season with salt and pepper. Broil, tossing occasionally, until vegetables are crisp-tender and slightly charred, 6 to 8 minutes.
- Meanwhile, thinly slice chicken crosswise. Stack and wrap tortillas in a damp paper towel; microwave on high until warm, about 1 minute. Transfer chicken and pepper mixture to a platter, and serve with tortillas, cilantro, sour cream, and lime wedges.
Nutrition Facts : Calories 536 g, Fat 18 g, Fiber 4 g, Protein 48 g
CHICKEN FAJITAS
This quick fajita recipe is a feast of flavours and colours - get stuck in!
Provided by Jamie Oliver
Categories Chicken Recipes Jamie's Ministry of Food Chicken Chicken breast Sandwiches & wraps
Time 25m
Yield 2
Number Of Ingredients 22
Steps:
- Put a griddle pan on a high heat.
- Halve, deseed and slice the pepper into thin strips, then peel, halve, and finely slice the onion. Slice the chicken lengthways into long strips, roughly the same size as the pepper strips.
- Put the peppers, onion, and chicken into a bowl with the paprika and cumin. Squeeze over the juice of half a lime, drizzle over 1 tablespoon of oil, season with a good pinch of black pepper and mix well. Put aside to marinate for 5 minutes or so while you make your salsa.
- For the salsa, finely chop the chilli, roughly chop the tomatoes and the coriander (stalks and all), then place in a clean bowl with a pinch of sea salt and black pepper. Squeeze over the juice of 1 lime, and stir in the coriander.
- Using tongs, place the pepper, onion, and chicken onto the griddle and cook for 6 to 8 minutes, or until the chicken is golden and cooked through. As the pan will be really hot, keep turning the pieces of chicken and vegetables over so they don't burn - you just want them to lightly chargrill to give you a lovely flavour.
- To make the guacamole, squeeze the cherry tomatoes onto a board, then finely chop with ½ -1 red chilli and a handful of coriander leaves, including the top part of the stalks.
- Halve and destone the avocado, then squeeze it over a board so the flesh comes out of the skin. Discard the skin. Squeeze over the lime juice and chop everything together until fine. Taste and adjust the flavours, if needed.
- Warm the tortillas in a microwave or warm, dry frying pan, then divide between serving plates. Squeeze the remaining lime juice over the sizzling pan.
- At the table, carefully help yourselves to the chicken and vegetables straight from the hot grill pan. Just be sure to put it down on top of something that won't burn, like a chopping board.
- Serve with bowls of natural yoghurt and guacamole, alongside the Cheddar, a grater, and the lovely fresh salsa.
Nutrition Facts : Calories 711 calories, Fat 31.8 g fat, SaturatedFat 10.7 g saturated fat, Protein 49.5 g protein, Carbohydrate 60.7 g carbohydrate, Sugar 22.7 g sugar, Sodium 2.4 g salt, Fiber 8.1 g fibre
QUICK AND EASY BAKED CHICKEN FAJITAS
I've been making chicken fajitas on the stove with packaged taco seasoning for years but always had so much clean up afterwards. This was not only better tasting, but also easier to clean up and way more satisfying! Serve with warm tortillas, sour cream, and shredded cheese. Taco sauce optional.
Provided by Nancy Ball
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Drizzle 2 tablespoons olive oil over the bottom of a 10x14 glass dish. Add chicken strips.
- Combine remaining 2 tablespoons olive oil, garlic granules, chili powder, oregano, and cumin in a small bowl. Rub mixture over the chicken. Add tomatoes, onion, green bell pepper, red bell pepper, and green chiles. Mix thoroughly. Sprinkle with seasoned salt.
- Bake in the preheated oven, uncovered, until chicken is no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 430.3 calories, Carbohydrate 12.1 g, Cholesterol 129 mg, Fat 19.3 g, Fiber 3.3 g, Protein 49.3 g, SaturatedFat 3.5 g, Sodium 561.8 mg, Sugar 6.5 g
QUICK CHICKEN FAJITAS
In a rush? These quick chicken fajitas come together quickly in the microwave.
Yield 6 servings of 2 Fajitas
Number Of Ingredients 8
Steps:
- Place the chicken in the Rockcrok® Everyday Pan. Add the seasoning and squeeze the lime over the chicken. Stir to coat with the Small Mix 'N Scraper®.Use the Coated Utility Knife to cut the tops off of the bell peppers and remove the seeds. Cut each bell pepper into four segments. Use the Quick Slice to slice the bell peppers into strips, then place the strips into the pan.Cut the onion in half and lay flat side down on the cutting mat. Thinly slice the onion with the knife and place the slices in the pan. Press the garlic on top of the veggies with the Garlic Press.Microwave, covered, on HIGH for 12-15 minutes, or until the internal temperature reaches 165°F (74°C) in thickest part of the chicken and the juices run clear. Note: If the microwave doesn't have a rotating table, then rotate the Rockcrok® a quarter turn every 3 minutes to help the chicken cook evenly.Transfer the chicken to a cutting mat and slice it into thin strips. Return the chicken to the pan and combine it with the vegetables. Wrap the tortillas with a damp paper towel and microwave on HIGH for 30 seconds, or until they're warm. To serve, spoon the chicken and vegetable mixture into the centers of the tortillas and top as desired.
Nutrition Facts : U.S. nutrients per serving (2 fajitas) Calories 330, Total Fat 8 g, Saturated Fat 1.5 g, Cholesterol 85 mg, Sodium 730 mg, Carbohydrate 33 g, Fiber 1 g, Sugars 6 g, Protein 30 g
EASY CHICKEN FAJITAS
Need a simple, vibrant midweek meal the family will love? Put together these easy chicken fajitas and people can create their own masterpieces at the table
Provided by Member recipe by Steven Morris
Categories Dinner, Main course, Supper
Time 25m
Number Of Ingredients 14
Steps:
- Heat oven to 200C/180C fan/gas 6 and wrap 6 medium tortillas in foil.
- Mix 1 heaped tbsp smoked paprika, 1 tbsp ground coriander, a pinch of ground cumin, 2 crushed garlic cloves, 4 tbsp olive oil, the juice of 1 lime and 4-5 drops Tabasco together in a bowl with a big pinch each of salt and pepper.
- Stir 2 finely sliced chicken breasts, 1 finely sliced red onion, 1 sliced red pepper and 1 finely sliced red chilli, if using, into the marinade.
- Heat a griddle pan until smoking hot and add the chicken and marinade to the pan.
- Keep everything moving over a high heat for about 5 mins using tongs until you get a nice charred effect. If your griddle pan is small you may need to do this in two batches.
- To check the chicken is cooked, find the thickest part and tear in half - if any part is still raw cook until done.
- Put the tortillas in the oven to heat up and serve with the cooked chicken, a bag of mixed salad and one 230g tub of fresh salsa.
Nutrition Facts : Calories 723 calories, Fat 26 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 12 grams sugar, Fiber 11 grams fiber, Protein 39 grams protein, Sodium 2.48 milligram of sodium
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
SHREDDED CHICKEN FAJITAS
Using the Instant Pot to make shredded chicken saves so much time but keeps it moist. Top the fajitas with charred bell peppers and onions and you have an amazing combination!
Provided by Erin
Categories Dinner Main Course
Time 20m
Number Of Ingredients 13
Steps:
- Add chicken (fresh or frozen) to Instant Pot. Add salsa and seasoning.If you are using a chunky salsa, add ½ cup of water to the pot. If the salsa is a cantina style and is more liquidy, you won't need to add water.Be sure your salsa and seasoning is compliant if you are on a Whole30!
- Seal lid and pressure cook on high for 10 minutes.
- Quick release the pressure and shred chicken with 2 forks.
- While the chicken cooks, start cooking the peppers and onions. Heat a cast iron skillet or large pan on medium and add oil.
- Slice peppers removing seeds and membrane and add to hot pan. Add onion slices.
- Add fajita seasoning, cook until tender and slightly charred.
- Heat corn or tortillas in skillet until warm. *(Whole30 option) As an alternative, you can serve these fajitas over romaine lettuce to make a fajita salad!
- Add shredded chicken, then peppers and onions.
- Top with any toppings you desire: sliced avocado, salsa, sour cream, fresh cilantro, and a fresh squeezed lime wedge.*Here I used the Pioneer Woman's recipe for pico de gallo as an additional topping (link in post), one of our faves!Enjoy!
EASY CHICKEN FAJITAS
These Easy Chicken Fajitas are the perfect weeknight meal because they're on the table in about 20 minutes start to finish!
Provided by Holly Nilsson
Categories Dinner
Time 30m
Number Of Ingredients 11
Steps:
- Cut onion into slivers & slice peppers.
- In a separate bowl, combine 1 tablespoon olive oil, juice of ½ lime, chili powder, paprika, onion powder, pepper, cumin and salt. Cut chicken into strips and toss with the spice mixture.
- Preheat 1 tablespoon olive oil over medium high. Add ½ of the chicken and cook until just cooked, about 3-5 minutes. Remove from pan and set aside. Repeat with remaining chicken.
- Set chicken aside and add 1 tablespoon oil to the pan. Drain onions well (if soaking per note below) and cook 2 minutes. Add in sliced peppers and cook an additional 2 minutes or just until hot. Add chicken back to the pan and stir to combine.
- Squeeze additional lime overtop and serve over tortillas.
Nutrition Facts : Calories 334 kcal, Carbohydrate 10 g, Protein 37 g, Fat 15 g, SaturatedFat 2 g, Cholesterol 108 mg, Sodium 210 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
EASY CHICKEN FAJITAS
Delicious and easy chicken fajitas. Serve with preferred toppings such as black beans, cheese, guacamole, sour cream, rice, salsa, etc.
Provided by Suzie Clymer
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Heat 1 tablespoon oil in a skillet over medium heat; stir in onion and bell pepper. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Remove vegetables to a plate.
- Add chicken to the skillet, adding more oil if needed. Saute until chicken is no longer pink and the juices run clear, about 5 minutes. Add water and taco seasoning; stir until seasoning dissolves. Simmer until sauce begins to thicken and stick to chicken, and chicken is fully cooked, 3 to 5 minutes.
- Serve chicken and vegetables on tortillas.
Nutrition Facts : Calories 339.7 calories, Carbohydrate 43 g, Cholesterol 32.3 mg, Fat 9.9 g, Fiber 3.5 g, Protein 18 g, SaturatedFat 2.2 g, Sodium 767 mg, Sugar 5.6 g
CHICKEN FAJITAS RECIPE
This chicken fajita recipe is easy and delcious! I cut 100's of calories and increased the veggies to help boost metabolism, cut costs, and feed more people. Learn how to make chicken fajitas below.
Provided by Lose Weight By Eating
Categories dinner
Time 1h45m
Number Of Ingredients 10
Steps:
- In a bowl combine the cayenne, chili powder, oregano, garlic powder and salt. Mix well then move 1/2 of the mixture to a large gallon Ziploc bag, and the other 1/2 to a small sandwich sized bag (or smaller).
- Add the chicken strips to the large bag of spices and shake and squish until all the chicken is covered in spices, then drop in the small bag of spices in (make sure it is closed) and place in the fridge for the minimum of 3 hours but 24 is even better. If you are going to freeze the chicken for later now is the time to do so.
- In your largest skillet heat the olive oil on medium-high and drop in the chicken, brown on both sides about 5 minutes total then add in the bell pepper, onion, jalapeno and the bag of spices.
- Mix together and cook until the onions and bell pepper are soft about 10-15 minutes.
Nutrition Facts : Calories 81 kcal, Carbohydrate 9.9 g, Protein 6.6 g, Fat 2 g, SaturatedFat 0.2 g, Cholesterol 16 mg, Sodium 16 mg, ServingSize 1 cup, Fiber 2.1 g, Sugar 5.5 g
QUICK-AND-EASY CHICKEN FAJITAS
These saucy fajitas are so easy to make and tucked into a charred tortilla for enjoying. The chili lime seasoning adds so much so try not to skip it! If you don't have it, substitute with a teaspoon of fresh lime juice and 1/2 teaspoon chili powder. More easy weekday meals made delicious with Knorr: 30 Minute Dinners + How To Freeze Them For Later 3 Delicious Weeknight Dinners Using Knorr Shakshuka Sauce! READ MORE
Provided by Recipe By Sara and Yossi Goldstein
Categories Mains
Yield 3
Number Of Ingredients 12
Steps:
- Heat olive oil up in a skillet over medium-low heat. Cook the chicken strips until browned on all sides.
- Remove the chicken from the pan and add in the peppers and onion. Add more oil as needed. Cook the vegetables for five minutes, until soft.
- Add in the spices and mix well. Add back in the cooked chicken and Knorr Shakshuka sauce.
- Cook, stirring often, for an additional five minutes.
- Serve in a charred tortilla with the toppings of your choice.
QUICK CHICKEN FAJITAS
Provided by Anastasia St. Amand
Categories Chicken Pepper Sauté Dinner Lunch Summer Bon Appétit California Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 15
Steps:
- Heat oil in heavy large skillet over medium-high heat. Add onion and bell pepper and sauté until almost tender, about 10 minutes. Add cumin, paprika, cayenne, garlic powder, oregano and thyme and continue cooking 1 minute. Mix in broth and bring to boil. Add chicken and stir until cooked through, about 5 minutes. Spoon chicken mixture into tortillas. Top with tomato and avocado. Roll up. Serve, passing salsa separately.
More about "fast chicken fajitas recipes"
QUICK CHICKEN FAJITAS RECIPE | MYRECIPES
From myrecipes.com
5/5 (4)Total Time 18 minsServings 4Calories 413 per serving
- Working with 1 tortilla at a time, heat tortillas over medium-high heat in a large, dry skillet for about 20 seconds on each side or until lightly charred. Wrap tortillas in foil; keep warm.
- Combine chili powder, cumin, 1/4 teaspoon salt, and black pepper in a bowl. Add chicken; toss to coat. Heat pan over medium-high heat. Add oil; swirl. Add chicken; cook 3 minutes. Add bell peppers and onion; cook 5 minutes or until vegetables are softened and chicken is done, stirring occasionally.
- Place avocados in a bowl; coarsely mash with a fork. Add remaining 1/4 teaspoon salt and lime juice, stirring to combine. Divide chicken mixture among tortillas; top evenly with avocado mixture. Top evenly with sour cream and cilantro, if desired. Serve with lime wedges.
20 MINUTE CHICKEN FAJITAS (ONE SKILLET!) - DINNER, THEN ...
From dinnerthendessert.com
5/5 (10)Total Time 30 minsCategory Main CourseCalories 275 per serving
- Add the chili powder, kosher salt, paprika, cayenne pepper, cumin and chicken in a small bowl and mix well.
- Add the chicken to the skillet and cook until crisp on the outside and cooked through on the inside (about 3-4 minutes on each side) then remove from the pan.
- Add the rest of the canola oil and the onions, bell peppers and garlic to the pan and cook for 4-5 minutes.
CHICKEN FAJITAS (EASY & FLAVORFUL) | DOWNSHIFTOLOGY
From downshiftology.com
5/5 (182)Calories 140 per servingCategory Main Course
- Generously sprinkle the fajita seasoning on both sides of the chicken and use your fingers to press it into the chicken.
- Heat the oil in a large skillet over medium heat. Sear the chicken breasts for about 7-8 minutes on each side.
EASY CHICKEN FAJITAS RECIPE | FOOD & WINE
From foodandwine.com
5/5 Category Meat + Poultry
- In a resealable plastic bag, combine the chile powder with the salt, cumin, onion powder, garlic powder, cornstarch, water and 2 tablespoons of the oil. Add the chicken, bell pepper and onion, seal and knead gently to coat. Refrigerate for 15 minutes.
- Heat the remaining 1 tablespoon of oil in a large nonstick skillet until shimmering. Empty the contents of the bag into the skillet and cook over high heat, stirring occasionally, until the vegetables are crisp-tender and the chicken is cooked through, about 6 minutes. Remove from the heat and stir in the lime juice.
- Transfer the chicken and vegetables to a large bowl and serve with the warmed tortillas, lettuce, cheese, salsa, sour cream and lime wedges.
HOW TO MAKE CHICKEN FAJITAS (EASY FAJITA RECIPE ...
From wholesomeyum.com
4.7/5 (6)Calories 195 per servingCategory Main Course
- Heat 2 tablespoons (29 ml) of oil in a large cast iron skillet over medium-high heat, until shimmering. Add the chicken breasts and saute for 5-7 minutes per side, until golden brown and cooked through (I recommend a meat thermometer to check that it reaches 165 degrees F (74 degrees C)). Remove chicken to a plate and cover with foil to keep warm.
- Add the bell peppers and onions to the pan. (There should be enough oil in the pan as is, but can add more if needed.) Saute for 4-5 minutes, stirring occasionally but not constantly, until soft and browned. Season with salt and pepper.
- When the peppers and onions are almost done, slice the chicken breasts against the grain. Once the vegetables are done, add the chicken to the skillet, and if desired, squeeze lime juice over the fajitas.
THE BEST EASY CHICKEN FAJITAS - FOODIECRUSH.COM
From foodiecrush.com
5/5 (10)Category Main CourseCuisine MexicanCalories 426 per serving
- Mix the fajita seasoning in a small bowl with the cornstarch. Add 1/4 cup of the oil and the juice of 1 lime and whisk to combine. Thin the mixture with water if it's too pasty. Set aside.
- Slice the chicken breast into 1/4" thick slices and place in a shallow bowl or zippered freezer bag if making ahead for meal prep. Add 2/3 of the fajita seasoning marinade and toss to coat the chicken well. Set aside.
- While the chicken marinades, slice the bell peppers and onion and place in a shallow bowl or zippered freezer bag if making ahead for meal prep. Add the remaining 1/3 of the marinade and toss the vegetables until well coated. Set aside.
- Heat 1 tablespoon of the oil in a large cast iron skillet or heavy bottomed pan over medium-high heat and add the vegetables. Cook until the onion softens and the peppers take on color, stirring occasionally, for 4-5 minutes. Transfer to the shallow bowl.
EASY CHICKEN FAJITAS RECIPE - THE DINNER BITE
From thedinnerbite.com
Ratings 1Category Main CourseCuisine American, British, MexicanTotal Time 25 mins
- Cut the chicken breast into thin strips about 1 inch across the smaller width of the chicken and add to a bowl.
- Add the fajita seasoning, salt, black pepper, 1 tbsp vegetable oil, lime juice and mix to combine.
- Place a skillet on medium heat, add half of the remaining olive oil and cook heat until hot, add the sliced bell peppers and onions and stir fry until the onion is soft and the pepper crisp-tender. Finish it off with a pinch of salt and cumin and stir to combine. Take it off the heat and transfer the peppers to a bowl.
ONE-SHEET BAKED CHICKEN FAJITAS | SLIMFAST
From slimfast.com
Servings 4Total Time 1 hr 20 minsEstimated Reading Time 1 min
FAST CHICKEN FAJITAS | MRFOOD.COM
From mrfood.com
5/5 (3)Estimated Reading Time 1 minCategory Chicken
EASY CHICKEN FAJITAS RECIPE – CHICKEN FAJITAS RECIPE ...
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Servings 4Calories 339 per serving
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