Chicken Fajita Recipes

Chicken fajitas are a delicious yet healthy way to enjoy fajitas. You get tons of lean and healthy protein plus loads of flavor with just a little kick. Here’s a couple chicken fajita recipes.

This is a great little chicken fajita recipe cooked with onions, sweet peppers, green onions.

Ingredients:

·         2 tablespoons vegetable oil

·         3 boneless chicken breast halves sliced into strips

·         1 medium onion chopped roughly

·         2 cloves garlic

·         4 mild green or red chili peppers, seeded and sliced

·         1 sweet red bell pepper, seeded and cut in strips

·         1 green bell pepper, seeded/cut in strips

·         1 zucchini, trimmed, cut in strips

·         8 flour tortilla, warmed

·         1/2 cup sour cream

·         guacamole

·         1 bunch green onions, trimmed, sliced

Method of preparation:

Heat the oil in a heavy skillet and cook the chicken strips over medium heat, stirring continuously until cooked. Take it off the heat.

Add the onion, garlic and chili peppers to the remaining oil in the pan and sauté over high heat for 2 minutes. Add the bell peppers and zucchini mushrooms and cook for 4 more minutes. The vegetables should be getting a darker color around the edges at this time.

Put the chicken back in to the pan and heat until hot. Serve with warm tortillas, sour cream, guacamole, sliced green onions and chopped tomatoes. It serves about 4 people.

Mexican chicken fajita recipe. It serves one hungry person.

Ingredients:

For the fajita marinade:

·  Dash of olive oil

·  Dash of barbeque sauce

·  Pinch of chilli powder

·  1 garlic clove crushed

·  Pinch of coriander

·  Pinch of cumin

·  Pinch of paprika

·  Salt and pepper to taste

For the fajita filling:

·  1 chicken breast piece without the skin sliced thinly

·  1/2 small red onion sliced

·  2 cloves of crushed garlic

·  1/3 red pepper sliced

·  1/3 sliced green pepper

·  1/2 tomato cubed

·  1/2 small chilli chopped

·  1 spring onion sliced

·  Pinch of coriander

·  Pinch of cumin

·  Pinch of paprika

·  Pinch of chilli powder

·  Dash of sweet chilli sauce

Extras:

·  3 small, good-quality flour tortilla wraps

·  Shredded iceberg lettuce

·  Tomato salsa

·  Sour cream

·  Guacamole

·  Grated mild cheese

Preparation:

1.       Place the chicken in a sandwich bag with all the marinade ingredients and shake vigorously. This should coat the chicken pieces sufficiently. Refrigerate for at least one hour.

2.       Heat some olive oil in a frying pan until it is hot. Reduce the heat and add the marinated chicken. Stir-fry until lightly cooked on all sides. Add the rest of the filling ingredients and reduce the heat to its lowest and let it cook slowly. Once the vegetables have softened, add a splash of water and cover. Leave until the water has reduced to create a thick sauce. The chicken should be cooked well by now.

3.       Warm the tortillas to help them crisp up either on a pan or in the microwave oven.

4.       Put the tomato salsa on each of the tortillas and then add lettuce and some cheese. Then comes the chicken mixture. Top that all off with some sour cream and guacamole. This can be served with a light beer.