CHICKEN PINEAPPLE FAJITAS
Pineapple brings a sweet and sassy flavor to this chicken fajita dish, we love it, have it a lot in the summer.
Provided by SHERRYLYNN2
Categories World Cuisine Recipes Latin American Mexican
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Wrap the tortillas in aluminum foil and heat in the oven.
- Combine the chicken, bell pepper, jerk seasoning, and pepper in a large bowl, set aside. Heat a large skillet over medium-high heat, and coat with cooking spray. Add the pineapple and cook until brown, about 4 to 6 minutes. Remove the pineapple from the pan and set aside.
- Return the skillet to the stove and heat the vegetable oil. Add the chicken and peppers; cook and stir until the chicken is no longer pink, about 6 minutes. Stir in the cooked pineapple. Serve in the warmed tortillas and garnish with cilantro and a squeeze of lime.
Nutrition Facts : Calories 410.3 calories, Carbohydrate 46.3 g, Cholesterol 65.9 mg, Fat 10 g, Fiber 3.8 g, Protein 32.2 g, SaturatedFat 2.1 g, Sodium 709.3 mg, Sugar 11.7 g
SHEET PAN CHICKEN FAJITAS
These protein-packed fajitas cleverly use a foil-lined baking sheet and broiler to make a quick and healthy weeknight meal with easy clean up.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the broiler to high. Line a rimmed baking sheet with foil.
- Combine the chili powder, 2 teaspoons salt and 1 teaspoon pepper in a small bowl. Put the peppers and onions on the prepared baking sheet, drizzle with 1 tablespoon of the oil and season with half the chili powder mixture. Broil until softened and starting to char, about 10 minutes.
- Meanwhile, cut the chicken into 1/4-inch-thick slices and toss in a large bowl with the remaining chile powder mixture and 1 tablespoon oil.
- After the peppers are softened and starting to char, about 10 minutes, scatter the chicken on top of the peppers and onions and return the baking sheet to the broiler until the chicken is cooked through and starting to brown, about 5 minutes more. Drizzle with the lime juice.
- Serve with the warmed tortillas, Monterey Jack cheese, guacamole, hot sauce, salsa, sour cream and lime wedges.
Nutrition Facts : Calories 470, Fat 17 grams, SaturatedFat 3 grams, Cholesterol 125 milligrams, Sodium 1100 milligrams, Carbohydrate 34 grams, Fiber 4 grams, Protein 44 grams, Sugar 6 grams
SHEET PAN CHICKEN FAJITAS
Quick and easy way to prepare homemade, flavorful fajitas for a crowd!
Provided by themoodyfoodie
Categories Meat and Poultry Recipes Chicken Baked and Roasted Breasts
Time 1h20m
Yield 8
Number Of Ingredients 14
Steps:
- Combine vegetable oil, chili powder, oregano, garlic, onion, cumin, salt, pepper, and cayenne pepper in a large resealable plastic bag. Add chicken tenders, bell peppers, and onion; shake to mix.
- Marinate chicken mixture in the refrigerator, 30 minutes to 2 hours.
- Preheat oven to 400 degrees F (200 degrees C). Line a rimmed sheet pan with aluminum foil.
- Spread chicken mixture onto prepared pan.
- Roast in the preheated oven, stirring halfway through, until chicken is no longer pink and bell peppers soften, 15 to 20 minutes.
- Sprinkle cilantro and pour lime juice over chicken mixture; toss to distribute.
Nutrition Facts : Calories 199.9 calories, Carbohydrate 5.7 g, Cholesterol 48.5 mg, Fat 11.4 g, Fiber 1.7 g, Protein 18.6 g, SaturatedFat 2.1 g, Sodium 197.8 mg, Sugar 2.5 g
SHEET-PAN CHICKEN FAJITAS
Boneless, skinless chicken breast plus yellow and green bell peppers sizzle together on a sheet pan while tortillas warm in the same oven. Topped with sour cream, salsa, and ripe avocado, this one-pan dinner is sure to become a regular weeknight fix. Fajita Friday, anyone?
Provided by Shira Bocar
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 40m
Number Of Ingredients 9
Steps:
- Preheat broiler, with racks in upper and lower thirds. Stack tortillas and wrap in parchment-lined foil; place on lower rack. On a rimmed baking sheet, toss vegetables with 2 tablespoons oil; season with salt and sprinkle with 1 1/2 teaspoons chili powder. Arrange in a single layer and broil on upper rack, flipping once, until just charred and softened, about 8 minutes.
- Drizzle chicken with remaining 2 tablespoons oil, season with salt, and sprinkle with remaining 1 1/2 teaspoons chili powder. Push vegetables to edges of sheet; arrange chicken in a single layer in center. Broil, flipping once, until chicken is cooked through and vegetables are tender, about 8 minutes. Remove tortillas and sheet from oven; let stand 5 minutes. Transfer chicken to a cutting board; slice into strips. Return to sheet; squeeze lime halves over vegetables and chicken. Serve with tortillas and accompaniments.
SHEET-PAN PINEAPPLE CHICKEN FAJITAS
For our fajitas, I combine chicken and pineapple for a different flavor. These fajitas are more on the sweet side, but my family loves them! -Nancy Heishman, Las Vegas, Nevada
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 425°. In a large bowl, mix first 5 ingredients; stir in chicken. Add onion, peppers, pineapple, honey and lime juice; toss to combine. Spread evenly in 2 greased 15x10x1-in. baking pans., Roast 10 minutes, rotating pans halfway through cooking. Remove pans from oven; preheat broiler., Broil chicken mixture, 1 pan at a time, 3-4 in. from heat until vegetables are lightly browned and chicken is no longer pink, 3-5 minutes. Serve in tortillas, with toppings and lime wedges as desired.
Nutrition Facts : Calories 359 calories, Fat 8g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 372mg sodium, Carbohydrate 45g carbohydrate (19g sugars, Fiber 6g fiber), Protein 31g protein. Diabetic Exchanges
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