Chicken Fajita
Chicken Fajita might be just the Mexican recipe you are searching for. This recipe makes 4 servings with 714 calories, 56g of protein, and 37g of fat each. For $3.74 per serving, this recipe covers 42% of your daily requirements of vitamins and minerals. This recipe is liked by 797 foodies and cooks. It is brought to you by Add A Pinch. It works well as a rather pricey main course. If you have avocado, onion, tortillas, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 25 minutes. It is a good option if you're following a gluten free diet. Overall, this recipe earns an outstanding spoonacular score of 98%. Users who liked this recipe also liked Chicken Fajita Pizza, Chicken Fajita Quesadillas, and Chicken Fajita Burgers.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 15 minutes
Ingredients:
sliced avocado or guacamole
½ teaspoon fresh black pepper
pinch cayenne pepper
½ teaspoon chili powder
2 cloves garlic, minced
1 teaspoon ground cumin
½ teaspoon Kosher salt
1 tablespoon lemon juice
3 tablespoons olive oil
1 medium onion, peeled and sliced into thin strips
1 red pepper, deseeded and sliced into thin strips
salsa
2 pounds skinless, boneless chicken breasts, sliced into thin strips
sour cream
6-8 tortillas, warmed
1 green or yellow pepper, deseeded and sliced into thin strips
Equipment:
frying pan
Cooking instruction summary:
Place the chicken into a sealable bag. Place the peppers and onion into a separate sealable bag. Add the olive oil, lemon juice, chili powder, ground cumin, cayenne pepper, salt, pepper, and garlic to a jar with a screw top or tight fitting lid. Shake until well combined. Pour over chicken, over vegetables and reserve the remainder in the jar for using when cooking the chicken fajitas. Seal the bags tightly and refrigerate for one hour to overnight.When ready to cook, heat a large skillet over medium-high heat. Pour vegetable bag into the skillet and cook until just tender crisp, about 5 minutes. Remove the vegetables from the skillet to a plate and add chicken strips to the same skillet. When the chicken is cooked throughout, add vegetables back to the skillet along with the reserved marinade.Serve with tortilla and optional garnishes.
Step by step:
1. Place the chicken into a sealable bag.
2. Place the peppers and onion into a separate sealable bag.
3. Add the olive oil, lemon juice, chili powder, ground cumin, cayenne pepper, salt, pepper, and garlic to a jar with a screw top or tight fitting lid. Shake until well combined.
4. Pour over chicken, over vegetables and reserve the remainder in the jar for using when cooking the chicken fajitas. Seal the bags tightly and refrigerate for one hour to overnight.When ready to cook, heat a large skillet over medium-high heat.
5. Pour vegetable bag into the skillet and cook until just tender crisp, about 5 minutes.
6. Remove the vegetables from the skillet to a plate and add chicken strips to the same skillet. When the chicken is cooked throughout, add vegetables back to the skillet along with the reserved marinade.
7. Serve with tortilla and optional garnishes.
Nutrition Information:
covered percent of daily need
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