I love how fragrant these chicken Fajitas are. Fast citrus marinade, the chicken becomes incredibly delicious and juicy. Get your favorite Fajita Toppings are ready because they are good.
Is there anything better than the big curtain of sizzling Chicken Fajitas? Well, these chicken Fajitas are some of what I did, thanks to our garlic citrus marinade. If you are in a hurry, this marinade is just a 30 minute game, but you can always go longer.
This Garlic Citrus Chicken Fajitas is the Favorite of My Family (Although we also love our Ultimate Fajitas beef with chicken and shrimp!). They are easy, delicious and perfectly painted Homemade Tortilla: and with all our favorite Fajita Toppings (hello, Gala peak aeration of guacamole!)
The main components
- Chicken. We developed this recipe for chicken breast, but you can definitely replace useless, useless chicken thighs if you prefer. They will get even more tender and juicy. Pork chops will also be quite wonderful.
- Marinade. Here is the star of the show. To prepare our marinade, you combine freshly squeezed orange and lime juice with minced garlic, chili powder, cumin, dressing and pepper. I marinate my chicken for at least 30 seconds but you want to go up to 6 hours if you want.
- Fajita veggies: I love chicken with this recipe, but when it comes to Fajitas, my favorite part is always a vegetable. I keep it classic and I use sliced onion and sliced pepper pepper. You will keep a little marinade by the chicken and you will collapse with vegetables to smell completely fragile garlic. Add more vegetables, try mushrooms, zucchini and yellow squash.
- Tortiles. Use your preferred store to buy tortilla or try homemade. I love these Soft flour tortillas For Fajitas, but you can also use corn. Here is ours Corn tortilla recipeA number
Our favorite chicken Fajitas
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Preparation
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Fresh, bright citrus marinade makes this chicken Fajitas so good. Because we use thin chicken breasts, we like to taste with orange juice, lime juice, seasoned marinade. It’s easy to throw and makes such a difference with this chicken with Fajitas scent and juices. Marinate for at least 30 minutes or rise up to 6 hours (longer can be good, but Marinady acid can change the chicken tissue).
6 maintenance
You will need
1 ½ pound (680 g) useless without skin chicken breasts
1/3 cup (80 ml) freshly squeezed orange juice
1/4 cup (60 ml) freshly squeezed lime juice
2 teaspoons of chili powder, try Homemade chili powder
1 teaspoon ground cum
2 teaspoons Worcestershire sauce
2 garlic cloves, minced
1/4 cup chopped cilantro
2 tablespoons avocado oil
2 onions, half and sliced
3 bell pepper, seed and sliced 1/4 inch thick
1 jalapeño, minced
Salt and freshly ground black pepper
12 flour or corn tortillas, warmed, try Homemade flour tortillas
Fajita Toppings Like Gala peakTo be in style guacamolesour cream, crumpled or fried cheese and fried carrots
Directions:
1Make marinade. Rapture 1/3 cup of orange juice in a middle bowl, 1/4 cup of lime juice, 2 teaspoons Chilli powder, 1 teaspoons cumin, 2 teaspoons of clamping cloves and 1/4 cup chopped cilantro. Season 1/4 teaspoon of salt and 1/4 teaspoons with ground pepper, then Book 2 tablespoons marinade and pour the rest in a revised bag ready for the chicken marinats.
2Marinate chicken. Place the chicken in a carpet. Move the chicken to go up well. Place the bag in a bowl and freeze for at least 30 minutes (or up to 6 hours). Cover the bag from time to time to walk around marinade.
BookletPrepare vegetables. Heat a large, heavy curtain on medium high heat and add 1 tablespoon oil. When the oil is hot, add onions and cook, stirring until they alleviate and start brown, 3 to 4 minutes. Mix in pepper and jalapeño and cook, mix until the pepper is softened, 3 to 4 minutes.
ThreeThe season with salt and pepper, then pour 2 tablespoons of marinade reserved. Use a wooden spoon to scratch any bit in the bottom and vegetables. Remove the vegetables from frying pan and keep hot, covered with foil while you make the chicken.
5Cook chicken. Heat the veil used for vegetables on medium high heat and add the remaining one tablespoon oil. Remove the chicken from the marinade and place it in a frying pan. Cook until good brown on one side, about 5 minutes. Flip and continue to cook, sometimes turning up to both sides of the brown, and the inner thermometer reaches 165 degrees F; 10 to 15 minutes. If your chicken is thick, cover a few minutes with a lid lid to make the middle.
6 years oldTransfer chicken on the cutting board and gently cover with aluminum foil. Let’s sit for 3 to 5 minutes, then cut 1/2 inch thick strips.
HaServe. Place the vegetables to the curtain and, if necessary, heat. Nestle the chicken above, then serve hot tortilla and your favorite Fajita Toppings.
Adam and Junny tips
- Harm tortilla. Wrap them in foil and heat in a low oven or wrap with a towel in a microwave.
- The food facts below are evaluated. We have not included tortillas or tops in the calculations.
Nutrition by service
The amount of serving
1/6 of the compatriots
Compound
Scintend
240
Compound
Total fat
8.2 g
Compound
Saturated fat
1.3 g
Compound
Cholesterol
82.7 mg
Compound
Sodium
199.1 mg
Compound
Carbohydrate
13.7 g
Compound
Dietary fiber
3.3 g
Compound
General sugar
7.5 g
Compound
Protein
27.3 g
We are Adam and Joan, the couple to make delicious, reliable recipes since 2009. Our goal. To inspire you to insert the kitchen and confidently cook fresh and fragrant food.More about us
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