Chicken Fajitas - Lunch & light meals
If you love easy recipe that are also healthy and required minimum preparation , this oven baked chicken fajitas recipe is for you .The chicken breasts are roasted with lots of fresh veggies , and served with your favorite toppings.
There's something charming about a big skillet of sizzling chicken fajitas next to bowls of crisp cool lettuce , guacamole , pico de gallo and creamy sour cream .It's hand on , marinate the chicken for at least 30 minutes . This way , the chicken breasts become a little more tender and flavorful .
Ingredients
Serves 4
3 tbsp olive oil , plus extra
for drizzling
3 tbsp maple syrup or honey
2 garlic cloves ,crushed
2 tbsp dried oregano
1-2 tbsp dried red pepper flakes
4 skinless , boneless chicken breasts
2 red peppers , deseeded and cut
into 2-5 cm / 1 inch strips
8 flour tortillas , warmed
salt and pepper
Guacamole , to serve
Method
1 . Place the oil ,maple syrup , garlic, oregano, pepper flakes , salt and pepper in a large shallow plate or bowl and mix together .
2 . Slice the chicken across the grain into slice 2.5 cm /1 inch thick .Toss in the marinade until well coated .Cover and chill in the refrigerator for 2-3 hours , turning occasionally .
3 . Heat a griddle pan until hot . Lift the chicken slices from the marinade with a slotted spoon , lay on the griddle pan and cook over medium- high heat for 3-4 minutes on each side , or until cooked through . Remove the chicken to a warmed serving plate and keep warm .
4 . Add the peppers , skin slide down, to the griddle pan and cook for 2 minutes on each side . Transfer to the serving plate .
5 . Serving with the guacamole in the warmed tortillas .
There's something charming about a big skillet of sizzling chicken fajitas next to bowls of crisp cool lettuce , guacamole , pico de gallo and creamy sour cream .It's hand on , marinate the chicken for at least 30 minutes . This way , the chicken breasts become a little more tender and flavorful .
Ingredients
Serves 4
3 tbsp olive oil , plus extra
for drizzling
3 tbsp maple syrup or honey
2 garlic cloves ,crushed
2 tbsp dried oregano
1-2 tbsp dried red pepper flakes
4 skinless , boneless chicken breasts
2 red peppers , deseeded and cut
into 2-5 cm / 1 inch strips
8 flour tortillas , warmed
salt and pepper
Guacamole , to serve
Method
1 . Place the oil ,maple syrup , garlic, oregano, pepper flakes , salt and pepper in a large shallow plate or bowl and mix together .
2 . Slice the chicken across the grain into slice 2.5 cm /1 inch thick .Toss in the marinade until well coated .Cover and chill in the refrigerator for 2-3 hours , turning occasionally .
3 . Heat a griddle pan until hot . Lift the chicken slices from the marinade with a slotted spoon , lay on the griddle pan and cook over medium- high heat for 3-4 minutes on each side , or until cooked through . Remove the chicken to a warmed serving plate and keep warm .
4 . Add the peppers , skin slide down, to the griddle pan and cook for 2 minutes on each side . Transfer to the serving plate .
5 . Serving with the guacamole in the warmed tortillas .
