Try this Grilled Chicken Fajitas recipe, or contribute your own.
Suggest a better descriptionChicken Fajita Mix
Chicken, Oil And Seasoning Unmixed Chicken, Oil And Seasoning Mixed Peppers And Onions Peppers And Onions Prepped Chicken Fajita Mix Chicken Fajita Mix Marinating In a small bowl add your salt, pepper, onion powder, garlic powder, chili powder, and cumin and mix well. Set this aside for now.
Wash and dry your chicken. Slice into strips about 1 to 1 1/2 inches long, 1/2 wide and about 1/4 to 1/2 inch thick.
Transfer your sliced chicken to a large wide bowl.
Add the oil and seasonings to your bowl of chicken, mix well and set it next to your cutting board for now.
Next, slice your red pepper, green pepper and onion into strips approximately the same size as your chicken strips.
Slide these into your bowl.
Now just give the whole thing a good stir to thoroughly mix.
It is very important that you slice the chicken thin so it will be cooked all the way through at the same time the veggies are done.
You can either place a piece of plastic wrap directly on top of the chicken fajita mix, pressing down on it to squeeze all of the air out or place into Zip lock bags and squeeze all of the air out, your choice.
Marinate the chicken fajita mix for at least 2 hours or as long as overnight refrigerated.
Either way place your mix on a counter and bring it to room temperature before cooking.
30 minutes should bring it to room temperature.
Slice the avocados in half, remove the seed and spoon the “meat” into a medium to large shallow bowl. Mash with a fork or potato masher until smooth. Add your small diced onion, chopped cilantro, lemon or lime juice and seasonings. Give it a good stir and it’s ready.
You’ll need 12 to 16 flour tortillas.
Get the ones with a 6 to 8 inch diameter.
Take 2 or 3, roll them up, place on a piece of foil, about a 1 foot square.
Then roll them up in the foil. They’re ready for the oven.
Hint for serving: When you sit down to eat, unroll and pull one out.
Then roll the remaining tortillas back up to keep them warm :-)
Now it’s time to put it all together!
Cooking Chicken Fajitas And Tortillas
Heat your oven to 350 degrees.
Heat a large skillet to medium high to high heat.
Add about a tablespoon of oil (per batch) to your hot skillet and swirl it around to coat the bottom.
Chicken Fajitas Cooking 1 Chicken Fajitas Cooking 2 Add just enough of the chicken fajita mixture to cover the bottom. Flip and stir the mixture often to ensure the chicken gets thoroughly cooked. It’ll take about 9-13 minutes per batch.
Note: Use a wood spatula to break a piece of chicken in half to check if done.
You can transfer cooked batches to a bowl and tightly cover with foil. This will keep it nice and warm for about 20 minutes (each new cooked batch added to the bowl will keep it hot)
Continue cooking in batches until done.
Place your “foil rolled” tortillas in the preheated oven to warm for 12 to 14 minutes. You should put them in when you start your last batch of chicken so everything is done at the same time.
Plating Your Chicken Fajitas
Place a big spoonful of your guacamole onto one side of the plate. Add some shredded lettuce next to it.
Spoon a nice portion of your chicken fajita mix onto the plate. Put a “roll” of warm tortillas on the side and serve.
You could also add sour cream, cheese, pico de gallo, hot sauce, salsa, olives, jalapenos or whatever else you like on your chicken fajitas! It’s up to you so “make um the way you like um”!
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Serving Size: 1 Serving (2483g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2998 | ||
Calories from Fat: 1795 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 199.4g | 266 % | |
Saturated Fat 37.1g | 186 % | |
Monounsaturated Fat 108.8g | ||
Polyunsanturated Fat 41.1g | ||
Cholesterol 580.6mg | 179 % | |
Sodium 682.9mg | 24 % | |
Potassium 5742.5mg | 151 % | |
Total Carbohydrate 103.9g | 31 % | |
Dietary Fiber 45g | 180 % | |
Sugars, other 58.9g | ||
Protein 208.9g | 298 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2998
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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