Chicken and Beef Fajitas Dinner With Extras
Forget the takeaway this weekend, whip up these like shooting fish in a barrel and delicious chicken fajitas instead! Marinated chicken seared to perfection and served with smoky charred peppers and onions.
A fantastically easy Friday nighttime (or whatsoever other night) dinner idea - these chicken fajitas brand everyone happy!
It amazes me to watch the kids happily scoff onions, peppers and lots of salad leaves - fifty-fifty though it can be a boxing to get them to eat them in other dishes!!
Serve these tortillas fabricated upward and line them all up on a board, or only throw all the fillings on i huge platter then that everyone can dig in and assist themselves.
And whilst the fajita-spiced chicken and veggies are the main upshot, you don't want to skimp on the extras also.
Fajita topping ideas:
- Sliced avocado (clasp a little lemon or lime juice on to help foreclose them from browning)
- Salsa
- Sour cream
- Grated/shredded cheese
- Salad leaves
- Sliced jalapenos
- Roughly chopped coriander (cilantro)
- Bootleg Guacamole
Information technology's a bully idea to brand extra and salve some for a fajita salad bowl the next day. A drizzle of sour cream and a few salad leaves and you'fifty have a tiffin to make your colleagues jealous!
How to make it
-
We're using shop-bought fajita seasoning and a little oil to season the chicken chest strips. That all gets mixed together first. Then oestrus the griddle over a high estrus.
- Then we warm the tortillas through on the hot griddle - just for a infinitesimal or and then, and then those lovely griddle lines appear. Y'all can keep them warm, wrapped in some foil.
- That smoking hot griddle is then brushed with oil and we add sliced onion and pepper strips. That smell of griddled veggies information technology so proficient! They're cooked until softened and just starting to char in a few places. You tin can place them on a tray and cover to go on warm (or place in a low oven).
- And then add together the chicken to the griddle. This takes 5-7 minutes until yous reach that perfect slightly-charred-ness. Y'all'll need to turn over in one case or twice during cooking using some tongs. Also, now's a good time to open a window or plough on your extractor. There will be a lot of smoke!
- Once the craven is done, add to the tray with the veggies and serve with the warm tortillas plus lots of toppings (see my list above)
A cast fe griddle like this 1 (<-- affiliate link) is really useful for this recipe - use it for grilling the flatbreads, craven, peppers and onions to give a slightly smoky-charred flavor. If you haven't got one, and then a frying pan will notwithstanding do the chore nicely.
If Chris and the kids have had a long day at the office or at school, I know this dinner is guaranteed to perk everyone up over again. The kids won't touch the avocado of form (what is it with kids and avocado!! I don't call up I've ever seen a kid eat one), simply everything else is fair game, and the whole tray is demolished in no fourth dimension.
How to make your own fajita seasoning:
I use store-bought fajita seasoning for this but if yous like y'all tin make your ain using:
- ane tsp mild chilli powder
- ¼ tsp cayenne pepper
- 1 tsp paprika
- i tsp cumin
- 1 tsp oregano
- ½ tsp garlic salt
- ½ tsp regular salt
- ¼ tsp black pepper
Swaps/additions:
- Steak - melt in the same way every bit the craven. You can too melt information technology alongside the chicken if you desire to serve up both.
- Boiled rice or savoury rice makes a smashing add-on - or you lot tin can swap information technology out for the tortillas to make a fajita bowl - like this Cajun Chicken and Rice Bowl
- Add strips of courgette (zucchini) - uncomplicated peel strips using a vegetable peeler, brush with oil and place on the griddle for 30-lx seconds (no need to turn)
- Crumbly cheese such a Cotija or Lancashire
- Mushrooms! I love griddled mushrooms! Brush thick slices with oil and sprinkle with salt and pepper, so griddle until golden brown
The Chicken Fajita Video
Fri Dark Fajita Platter
Forget the takeaway this weekend, whip upwardly this easy-but-delicious chicken fajita sharing platter instead!
Prep Time 10 mins
Cook Fourth dimension 20 mins
Total Time 30 mins
Class Dinner
Cuisine Mexican
Servings 4 people
Calories 614 kcal
- 8 small flour tortillas/flatbreads - (use gluten gratis tortillas or GF pittas if necessary)
- 3 chicken breasts - sliced into strips
- 3 tbsp vegetable oil
- two tbsp fajita seasoning
- 1 red bell pepper
- 1 dark-green bell pepper
- i xanthous bell pepper
- 1 onion
To Serve:
- 1 avocado - sliced (castor with a little lemon/lime juice to prevent browning)
- ane bunch fresh coriander/cilantro - roughly chopped
- ½ cup (120ml) sour cream
- 1 cup (250g) salsa
- ½ loving cup (50g) grated cheddar cheese
- ane-2 Jalapenos - sliced
- i-2 limes - sliced or cut into wedges
-
Preheat the oven to it's lowest temperate and identify a large baking tray in at that place to warm. Then cut the peppers and onion into slices.
-
Identify the craven on a plate, pour on 2 tbsp of the oil and sprinkle on the fajita seasoning. Mix together until thoroughly combined.
-
Oestrus a cast-fe griddle plate to a high heat, when hot, identify the tortillas on the griddle - turning one time until you have griddle lines on the tortillas. Information technology should only accept a minute or two, simply yous'll probably need to practice this in two or 3 batches. Place on a plate and cover with some foil to keep warm.
-
Castor the griddle with the remaining i tbsp of oil. Place the sliced peppers and onions on the griddle and fry until slightly charred and softened (well-nigh viii-x minutes), turning once or twice during cooking. Remove and place on the warmed baking tray (take the tray out of the oven now so it's non too hot to serve).
-
Place the chicken on the hot griddle and cook until charred and no longer pink in the center (about 5-6 minutes). Turn over once during cooking.
-
Place the craven on the tray along with the warmed tortillas, avocado slices and coriander/cilantro. Serve with the sour cream, salsa, shredded cheese, jalapenos and lime wedges.
Tin I make it ahead?
For fajitas, it tastes the best when eaten right away, but you can save leftovers for an astonishing salad the side by side day. Cool the craven and veggies, so embrace and refrigerate for upward to 2 days. Mix with salad leaves, tomatoes and some freshly sliced avocado.
Tin I brand it gluten free?
Yes! Utilize gluten free tortillas (or swap out for rice and make a fajita bowl instead) and bank check your fajita blend and salsa are gluten complimentary.
If you're using ready shredded/grated cheese, check that too, as sometimes flour is added to prevent the cheese sticking together.
Nutritional info is per serving.
Calories: 614 kcal Carbohydrates: 49 chiliad Protein: 30 chiliad Fat: 34 g Saturated Fat: 17 g Cholesterol: 82 mg Sodium: 1045 mg Potassium: 1180 mg Cobweb: 8 g Sugar: ix g Vitamin A: 3610 IU Vitamin C: 126.6 mg Calcium: 235 mg Iron: 4.1 mg
Keywords friday nighttime, platter, sharing food
This post was first published in April 2016. Updated in Jan 2020 with new photos, tips and video.
Tools used(fyi these are affiliate links – which means if yous buy the product I get a small commission (at no extra cost to yous). If you do purchase, then give thanks you! That'south what helps me to go on Kitchen Sanctuary running x)
Some of the links in this mail service may be chapter links – which means if you buy the product I become a small committee (at no actress cost to yous). If you do buy, and so cheers! That'south what helps us to go on Kitchen Sanctuary running. The nutritional information provided is approximate and tin vary depending on several factors. For more than information please see our Terms & Conditions.
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