Best Chicken Fajitas With Summer Squash Recipes

SWEET AND SPICY CHICKEN FAJITAS WITH SQUASH AND ZUCCHINI

Sweet and Spicy Chicken Fajitas with Squash and Zucchini image

A sweet and spicy marinade boosts the flavor of grilled chicken. Squash and zucchini are cooked with scallions and tomatoes to accompany the chicken to fill flour tortillas.

Provided by Food Network Kitchen

Categories main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 20

Ingredients

1/3 cup olive oil
1/4 cup torn cilantro
1/4 cup honey
3 tablespoons fresh lime juice
1 teaspoon thyme leaves
6 cloves garlic, smashed
2 jalapenos, seeded
Kosher salt and freshly ground black pepper
1 1/2 pounds boneless skinless chicken breasts
2 tablespoons olive oil
1 medium zucchini, cut into 1/4-inch half-moons
Kosher salt.
1 medium yellow squash, cut into 1/4-inch half-moons
1 bunch scallions, cut into 1-inch lengths
1 large tomato, chopped
1 red jalapeno, seeded and thinly sliced
1/2 cup roughly chopped cilantro
Neutral oil, for oiling the grill grates
Warm tortillas, for serving
Suggested toppings: guacamole, sliced pickled jalapenos, lime wedges, tomatillo salsa, chopped scallions, shredded Cheddar

Steps:

For the sweet and spicy marinade: Put the olive oil, cilantro, honey, lime juice, thyme, garlic, jalapenos, 1 teaspoon salt and 1 teaspoon pepper in a food processor and pulse to puree. Transfer the mixture to a nonreactive container, add the chicken and toss to combine. Cover and refrigerate for at least 30 minutes and up to 2 hours before cooking
For the squash and zucchini: Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the zucchini and a pinch of salt and cook until the zucchini is light brown and tender, about 3 minutes. Transfer to a plate. Repeat with the remaining 1 tablespoon olive oil, yellow squash and a pinch of salt, then transfer the cooked squash to the plate. Add the scallions to the skillet and cook, stirring once or twice, until lightly charred. Add the tomato, jalapeno and the cooked zucchini and squash and stir to combine. Add the cilantro and season with salt. Set aside.
Prepare a grill for medium-high heat and brush the grill grates with oil.
Grill the chicken breasts until marked and cooked through, 5 to 6 minutes per side. Transfer to a cutting board and thinly slice.
Serve with the warm tortillas and toppings.

CHICKEN AND VEGGIE FAJITAS

Chicken and Veggie Fajitas image

Chicken breast and veggies (yellow squash, zucchini, broccoli) cooked fajita-style. Adjust the veggies to your liking or try adding other vegetables (eggplant, tomatoes, etc). Use a fajita seasoning that you apply and let sit for at least 30 minutes (choose any brand). Don't use any fajita sauce mix that is stirred in while cooking. You will need a grill pan or large skillet (use cast iron if available), 1 gallon zip-top bag, a medium bowl or plastic container with a lid, and a large mixing bowl. I use both a grill, for cooking the chicken, and a grill pan, to cook the vegetables. You could cook the entire recipe on a grill using a grill tray or foil to prevent the veggies from falling through the grates. For a vegetarian meal, omit the chicken. For a lighter fare, use corn tortillas instead of flour.

Provided by texasbanzai

Categories One Dish Meal

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1 3/4 lbs chicken breasts, boneless, skinnless (about 3 breasts)
1 cup broccoli floret
1 purple onion, sliced
1 green bell pepper, large, sliced
1/2 red bell pepper, large, sliced
1 lb yellow squash, sliced
1 lb zucchini, sliced
4 tablespoons vegetable oil
1/4 cup cilantro, chopped
4 teaspoons lime juice
chicken fajita seasoning mix

Steps:

If using a fajita spice blend (not in a pack with directions), liberally season chicken breast with fajita seasoning and place in a 1 gallon zip-top bag. Add 2 tsp lime juice, 1-2 tbsp cilantro, and vegetable oil to bag. Close bag and evenly spread/shake mixtures over chicken breast. Let set in refrigertor for at least 30 minutes.
If using a seasoning packet, follow the directions on the label to the mix the seasoning. Place the chicken breast into a 1 gallon zip-top bag and pour 3/4 of the spice mixture into the bag, reserving 1/4 of the sauce. Add 1-2 tbsp cilantro and 1-2 tsp lime juice. Close the bag and spread the mixture to evenly coat the chicken. Let set in refrigertor for at least 30 minutes.
Cut the broccoli florest off the stalks and place into the bowl with the squash.
Clean and dry the squash and zucchini. Cut the squash and zucchini on the bias (at an angle) into slices about 1/4 inch thick and place into a container or bowl with a lid.
If using a spice blend, mix 1-2 tbsp fajita spices, 2 tbsp oil, 2 tbsp cilantro, and 2 tsp lime juice and a small bowl and pour over vegetables. If using a seasoning mix, pour remaining 1/4 over vegetables along with 2 tbsp cilantro and 1-2 tsp lime juice. Place lid firmly on bowl/container and shake to evenly coat vegetables, about 30 seconds. Set aside.
Turn grill onto medium high or place grill pan onto stovetop and turn heat onto medium high.
Slice onions and bell peppers. Cut ends off onion and cut in half, from end to end. Slice onion into 1/4 inch slices. Cut open bell peppers and clean out seeds and ribs. Cut into 1/4 inch slices.
Remove lid from container and place vegetables into hot pan, without crowding, and cook for 5-8 minutes, turning half way through to brown both sides. The broccoli will cook faster than the other vegetables, so turn it first and remove if it begins to burn. If all vegetables will not fit into pan split into 2 batches. Once cooked remove and place into a bowl. Cover will foil to keep warm.
Take chicken from bag and place into hot pan. Cook chicken 7-9 minutes until chicken begins to turn color on the top side. Turn over and add bell peppers and onions. Cook another 5-8 minutes until thoroughly cooked through. The juice should run clear and the temperature of the chicken should be 160 degrees.
Remove chicken from pan and place on a cutting board. Turn the bell peppers over in the pan and add the sliced onion to the pan. Cook for another 5-8 minutes until unions and bell pepper have become tender.
While bell pepper and onions are cooking, cut the chicken across the grain (from side to side) into slices about 1/4" thick.
Return the chicken and vegetables to the pan, stir to combine, reduce heat to medium low, and cook until everything is hot.
Serve, in the pan, with tortillas, grated cheese, sour cream, picante sauce, and pico de gallo.