Best Rush Hour Chicken Fajitas Recipes

EASY CHICKEN FAJITAS

Easy chicken fajitas image

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

Time 25m

Number Of Ingredients 14

Ingredients

2 large chicken breasts, finely sliced
1 red onion, finely sliced
1 red pepper, sliced
1 red chilli, finely sliced (optional)
1 heaped tbsp smoked paprika
1 tbsp ground coriander
pinch of ground cumin
2 medium garlic cloves, crushed
4 tbsp olive oil
1 lime, juiced
4-5 drops Tabasco
6 medium tortillas
bag mixed salad
230g tub fresh salsa

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

SHEET-PAN CHICKEN FAJITAS

Sheet-Pan Chicken Fajitas image

You might think fajitas are too fussy for a weeknight, but this easy, foolproof version roasts on a sheet pan and can be ready in an hour. Because the ingredients are thinly sliced, everything cooks in a flash - and with little attention required. Smoked paprika, chipotle chiles and a quick stop under the broiler provide the smoky flavor that would traditionally come from the grill. This recipe is very adaptable: Chicken is called for here, but you could also use shrimp or skirt steak. For a vegetarian version, substitute fresh corn kernels, mushrooms, poblano peppers or zucchini for the meat. Cut the vegetables into sizes you'd want in a taco, coat them in the lime-chipotle marinade, roast until cooked, then broil until charred.

Provided by Ali Slagle

Categories dinner, easy, for two, lunch, weekday, main course

Time 40m

Yield 4 servings

Number Of Ingredients 10

Ingredients

6 tablespoons olive oil
1 lime, zested and juiced (about 2 teaspoons zest and 2 tablespoons juice)
1 to 2 chipotle chiles in adobo, to taste, coarsely chopped
2 teaspoons ground cumin or crushed cumin seeds
1 teaspoon smoked paprika
Kosher salt and black pepper
1 1/2 pounds boneless, skinless chicken breasts or thighs, cut into 1/2-inch-thick slices
3 bell peppers, any color or a combination
1 large red onion
8 flour tortillas, plus more as needed

Steps:

Heat the oven to 425 degrees. In a medium bowl, stir together 4 tablespoons oil, the lime zest and juice, chipotle chiles, cumin and paprika with 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Add the chicken, toss to coat and set aside to marinate while you prepare the vegetables.
Cut bell peppers in half lengthwise, remove stem and seeds and cut into 1/4-inch slices. Peel and halve the onion and cut it into 1/4-inch slices. On a sheet pan, toss the bell peppers and onion with the remaining 2 tablespoons oil, 1/2 teaspoon salt and 1/4 teaspoon pepper.
Gently shaking off excess marinade as you go, transfer the chicken to a second sheet pan. Roast the chicken and vegetables until the chicken is cooked through and the peppers are soft, 15 to 20 minutes.
Once the chicken is out of the oven, move an oven rack close to the broiler. Turn on the broiler and transfer the sheet pan of vegetables to the rack. Broil until charred to your liking, 2 to 5 minutes.
While the vegetables are broiling, place the tortillas directly on a free oven rack until warm, about 1 minute, flipping once halfway through. Wrap the tortillas in a kitchen towel or foil to keep them warm.
Serve chicken and vegetables with tortillas and desired toppings.

Nutrition Facts : @context http, Calories 737, UnsaturatedFat 25 grams, Carbohydrate 62 grams, Fat 33 grams, Fiber 6 grams, Protein 48 grams, SaturatedFat 5 grams, Sodium 1133 milligrams, Sugar 9 grams, TransFat 0 grams