![]() To make sheet pan fajitas, arrange the marinated chicken, peppers and onions in a single layer on a baking sheet and bake in a 425° F oven for about 20 minutes, or until the chicken is cooked through. Fajita Marinade cup olive oil cup fresh lime juice, from 2 limes 2 tablespoons low sodium soy sauce 1 tablespoon Worcestershire sauce 1. Love using your slow cooker? Make Crockpot Chicken Fajitas. Other Cooking Options: Prefer grilled fajitas? Try this Grilled Chicken Fajitas recipe.Store the meat and veggies in separate airtight containers in the fridge. Add bell peppers and onion cook 5 minutes or until vegetables are softened and chicken is done, stirring occasionally. You can also slice the chicken, bell peppers and onions ahead of time. Combine chili powder, cumin, 1/4 teaspoon salt and black pepper in a bowl. If the olive oil solidifies in the fridge, just let it rest at room temperature for a few minutes. The marinade can be made up to 3 days ahead of time and stored in the refrigerator. Make it Ahead: You can prep some of the components ahead of time to make this recipe come together even faster.Discard Used Marinade: For food safety, discard the used marinade after removing the chicken from it.Since it’s cut into thin strips it doesn’t need a long marinating time and too long can cause the meat to break down and have an unpleasant texture. Watch the Time: Don’t marinate the chicken for much longer than an hour.I like to serve guacamole or sliced avocado, salsa or pico de gallo, sour cream and chopped fresh cilantro, plus lime wedges for an extra squeeze of fresh lime juice. Toppings: This is the fun part! Everyone can top their fajitas the way they like them.Use corn tortillas or flour tortillas depending on your preference. Tortillas: Small tortillas are traditionally used to wrap fajitas.Olive Oil: For sautéing the chicken, peppers and onions.Bell Peppers: I used one red bell pepper and one yellow bell pepper for color variation.You can substitute yellow onion if you prefer. I like to use red onion for its sweet-sharp flavor. Red Onion: Slice it thinly it will soften and caramelize in the hot pan.If you prefer dark meat, you can use chicken thighs. You’ll cut the chicken into strips before adding it to the marinade. Chicken Breast: Boneless skinless chicken breasts are lean and make excellent fajitas.I like to add red pepper flakes as well for additional spice. Fajita Marinade: For the fajita seasoning we’re using a delicious marinade made with olive oil, lime juice, soy sauce, Worcestershire sauce, brown sugar, cumin, fresh garlic, a jalapeño pepper, salt and pepper.Here’s what you’ll need to make this easy dinner recipe:
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