Spicy Chicken Fajitas
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 123.2
- Total Fat: 4.8 g
- Cholesterol: 8.3 mg
- Sodium: 321.3 mg
- Total Carbs: 16.0 g
- Dietary Fiber: 3.1 g
- Protein: 5.3 g
View full nutritional breakdown of Spicy Chicken Fajitas calories by ingredient
Introduction
Homemade fajitas spice mixture Homemade fajitas spice mixtureNumber of Servings: 8
Ingredients
-
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 garlic powder
1 teaspoon kosher salt
1 teaspoon ground black pepper
2 tablesppons olive oil
1.5 pounds boneless, skinless chicken breast
2 bell peppers (stems and core removed)
1 large onion, sliced
8 corn tortillas
Tips
Using Rice:
Top 1/2 cup of white or brown rice with the mixture. Add a side of 1/2 cup of black beans mixed with peppers and onions and approximately 1/4 teaspoon of the fajitas spice seasoning.
Directions
Mix dry spices together in a small bowl or container and set aside.
Cut chicken into strips (I usually cut mine between 1/2 and 3/4 of an inch wide).
Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the chicken to the pan, and season with approximately 2/3 of the fajitas spice mix. Mix together and allow to cook and brown for approximately 6-10 minutes.
In a second skillet, heat the remaining olive oil over medium heat. Add peppers (the recipe calls for bell peppers, but I traditionally will add an Anaheim chili, jalapeno chili or both depending on your family's heat tolerance) and onions. I prefer to control the heat through these additions rather than additional spices). Add in the remaining fajita spices to the peppers and onions mixture and cook until softened or approximately 8 minutes sirring occasionally.
While the meat and vegetables are cooking, wrap your tortillas in aluminum foil (I add a piece of parchment paper before wrapping to keep the tortillas from coming into contract with the foil, but that's completely optional) and place in a pre-heated 250 degree oven.
Fill warmed tortillas with a mix of chicken, peppers and onion and top with lettuce, tomato, salsa and guacamole -- your favorite toppings.
Serving Size: Makes 8 services
Cut chicken into strips (I usually cut mine between 1/2 and 3/4 of an inch wide).
Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the chicken to the pan, and season with approximately 2/3 of the fajitas spice mix. Mix together and allow to cook and brown for approximately 6-10 minutes.
In a second skillet, heat the remaining olive oil over medium heat. Add peppers (the recipe calls for bell peppers, but I traditionally will add an Anaheim chili, jalapeno chili or both depending on your family's heat tolerance) and onions. I prefer to control the heat through these additions rather than additional spices). Add in the remaining fajita spices to the peppers and onions mixture and cook until softened or approximately 8 minutes sirring occasionally.
While the meat and vegetables are cooking, wrap your tortillas in aluminum foil (I add a piece of parchment paper before wrapping to keep the tortillas from coming into contract with the foil, but that's completely optional) and place in a pre-heated 250 degree oven.
Fill warmed tortillas with a mix of chicken, peppers and onion and top with lettuce, tomato, salsa and guacamole -- your favorite toppings.
Serving Size: Makes 8 services