Best Marinated Fajita Chicken Recipes

MARINATED FAJITA CHICKEN

Marinated Fajita Chicken image

I requested this recipe after I had these fajitas at a graduation party. This marinade makes some of the most delicious chicken I've ever tasted, so it's still awesome if you forgo making fajitas and just use it to marinate your chicken breasts.

Provided by Lauren

Categories World Cuisine Recipes Latin American Mexican

Time 8h45m

Yield 4

Number Of Ingredients 8

Ingredients

1 cup lime juice
4 ½ teaspoons olive oil
2 cloves garlic, crushed
½ teaspoon ground cumin
½ teaspoon chili powder
¼ teaspoon salt
¼ teaspoon red pepper flakes
5 skinless, boneless chicken breast halves

Steps:

Whisk together the lime juice, olive oil, garlic, ground cumin, chili powder, salt, and red pepper flakes in a bowl; pour into a large resealable plastic bag.
Put the chicken breasts into the bag, coat with the marinade, squeeze out excess air, and seal the bag.
Marinate in the refrigerator for 8 hours to overnight.
Preheat the oven to 375 degrees F (190 degrees C).
Remove the chicken from the marinade and shake off excess. Discard remaining marinade. Arrange chicken breasts in a baking dish.
Bake chicken breasts in preheated oven until no longer pink in the center and the juices run clear, about 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Shred chicken breasts with two forks to desired texture.

Nutrition Facts : Calories 242.3 calories, Carbohydrate 6.1 g, Cholesterol 71.3 mg, Fat 12.6 g, Fiber 0.5 g, Protein 26.5 g, SaturatedFat 2.7 g, Sodium 209.7 mg, Sugar 1.1 g

MARINATED CHICKEN FAJITA SALAD

Marinated Chicken Fajita Salad image

Living in the Southwest, I've learned to create all sorts of Mexican dishes. This nicely spiced salad is one of my favorites. It's a winner with my luncheon guests. They appreciate the change of pace from typical cold chicken salad.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 15

Ingredients

6 tablespoons vegetable oil, divided
1/2 cup lime juice
2 tablespoons minced fresh parsley
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
1-1/4 pounds boneless skinless chicken breasts, cut into 1-inch pieces
1 cup sliced green onions
1 medium sweet red pepper, julienned
1 can (4 ounces) chopped green chilies, drained
1 cup chopped pecans, toasted
Shredded lettuce
2 medium tomatoes, cut into wedges
1 medium ripe avocado, peeled and sliced
Tortillas, warmed, optional

Steps:

In a bowl, combine 4 tablespoons oil, lime juice, parsley, garlic, cumin and oregano. Pour half into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 1 hour or overnight. Cover and refrigerate remaining marinade., Drain and discard marinade from chicken. In a large skillet, saute onions in remaining oil for 2 minutes. Add chicken; stir-fry for 2-3 minutes or until chicken just begins to brown. Add the red pepper, chilies and reserved marinade; stir-fry for 2 minutes. Stir in pecans., Place lettuce on individual plates; top with chicken mixture, tomatoes and avocado. Serve with tortillas if desired.

Nutrition Facts :