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making chicken fajitas tonight...have a good recipe?
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This chicken fajita recipe is quick to make, it's healthy for you, low in fat and it's easy to make. Enjoy!
Sizzling Chicken Fajita Recipe
serves 4 to 6 people
Ingredients:
* 1 - 1 1/2 lbs. boneless, skinless chicken thighs or breasts
* 2 medium yellow onions sliced into 1/4 inch strips
* 1 large red bell pepper sliced into 1/4 inch strips
* 2 medium zucchini, sliced into strips
Marinade
* 1/2 cup olive oil
* 1 tsp. liquid smoke
* 2 tbs apple cider vinegar
* 1 tsp. honey
* 1/4 cup water
* 1 tbs. fresh lime juice
* 1/4 tsp. Worcestershire sauce
* 3 cloves garlic, minced
* 1/2 tsp. oregano leaves
* 1 tsp. soy sauce
Toppings
* a bowl of sour cream
* guacamole
* salsa
* 2 cups shredded mild cheddar cheese
* lime wedges, optional
* fajita size flour tortillas
Combine the ingredients for the marinade and place 2/3 in a glass bowl or Ziploc bag and the other 1/3 marinade in another glass bowl or Ziploc bag.
Rinse chicken in cold water and slice into 1/4 inch strips. I happen to like chicken thighs so I use them in this recipe. If you are concerned about fat intake use chicken breast.
Remove any remaining fat. Add chicken to the bowl with 2/3 of the marinade.
Slice the vegetables and place them in the bowl with 1/3 of the marinade. Refrigerate both dishes for 2 hours or more.
Grate your cheese and then cover and place in the refrigerator.
Do not prepare the guacamole recipe more than 2 hours before you are ready to serve it. Guacamole needs to be freshly prepared to be at its' best.
Sizzling Chicken Fajita Recipe
serves 4 to 6 people
Ingredients:
* 1 - 1 1/2 lbs. boneless, skinless chicken thighs or breasts
* 2 medium yellow onions sliced into 1/4 inch strips
* 1 large red bell pepper sliced into 1/4 inch strips
* 2 medium zucchini, sliced into strips
Marinade
* 1/2 cup olive oil
* 1 tsp. liquid smoke
* 2 tbs apple cider vinegar
* 1 tsp. honey
* 1/4 cup water
* 1 tbs. fresh lime juice
* 1/4 tsp. Worcestershire sauce
* 3 cloves garlic, minced
* 1/2 tsp. oregano leaves
* 1 tsp. soy sauce
Toppings
* a bowl of sour cream
* guacamole
* salsa
* 2 cups shredded mild cheddar cheese
* lime wedges, optional
* fajita size flour tortillas
Combine the ingredients for the marinade and place 2/3 in a glass bowl or Ziploc bag and the other 1/3 marinade in another glass bowl or Ziploc bag.
Rinse chicken in cold water and slice into 1/4 inch strips. I happen to like chicken thighs so I use them in this recipe. If you are concerned about fat intake use chicken breast.
Remove any remaining fat. Add chicken to the bowl with 2/3 of the marinade.
Slice the vegetables and place them in the bowl with 1/3 of the marinade. Refrigerate both dishes for 2 hours or more.
Grate your cheese and then cover and place in the refrigerator.
Do not prepare the guacamole recipe more than 2 hours before you are ready to serve it. Guacamole needs to be freshly prepared to be at its' best.
I found this recipe at Epicurios.com:
Quick Chicken Fajitas
3 tablespoons vegetable oil
1 large onion, sliced
1 red or yellow bell pepper, thinly sliced
1/4 teaspoon ground cumin
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano, crumbled
1/4 teaspoon dried thyme, crumbled
1/2 cup canned chicken broth
4 boneless chicken breast halves, skinned, cut into strips
Warm flour tortillas
1 tomato, chopped
1 avocado, peeled, chopped
1 cup purchased salsa
Preparation:
Heat oil in heavy large skillet over medium-high heat. Add onion and bell pepper and sauté until almost tender, about 10 minutes. Add cumin, paprika, cayenne, garlic powder, oregano and thyme and continue cooking 1 minute. Mix in broth and bring to boil. Add chicken and stir until cooked through, about 5 minutes. Spoon chicken mixture into tortillas. Top with tomato and avocado. Roll up. Serve, passing salsa separately.
Quick Chicken Fajitas
3 tablespoons vegetable oil
1 large onion, sliced
1 red or yellow bell pepper, thinly sliced
1/4 teaspoon ground cumin
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano, crumbled
1/4 teaspoon dried thyme, crumbled
1/2 cup canned chicken broth
4 boneless chicken breast halves, skinned, cut into strips
Warm flour tortillas
1 tomato, chopped
1 avocado, peeled, chopped
1 cup purchased salsa
Preparation:
Heat oil in heavy large skillet over medium-high heat. Add onion and bell pepper and sauté until almost tender, about 10 minutes. Add cumin, paprika, cayenne, garlic powder, oregano and thyme and continue cooking 1 minute. Mix in broth and bring to boil. Add chicken and stir until cooked through, about 5 minutes. Spoon chicken mixture into tortillas. Top with tomato and avocado. Roll up. Serve, passing salsa separately.
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