- Meat and poultry
- Popular chicken
- Easy chicken
Follow these simple steps to create the best Fajitas possible. Secondly, season your meat/fish/veg with Discovery's new Fajita Seasoning Paste. Sure to give a kick start to your meal!
6 people made this
- 1 large onion, sliced
- 1 green pepper, sliced
- 1 red or yellow pepper, sliced
- 3 tablespoons oil
- 450g chicken breast
- 1 sachet Discovery Fajita Seasoning Paste
- 1 pack Discovery Soft Flour Tortillas
- 1 pot Discovery Squeezy Hot Salsa
MethodPrep:10min ›Cook:10min ›Ready in:20min
- Coat onion and peppers in 1 tbsp oil. Heat a heavy based frying pan until very hot and fry onion and peppers for approximately 5 minutes until starting to brown.
- Coat chicken in remaining oil and Discovery Fajita Seasoning Paste.
- Reheat the pan until very hot and add chicken. Fry for about 5 minutes until well browned and the meat is cooked. Add onion and peppers and quickly fry until heated through.
- Warm tortillas in the microwave for 45 seconds or in a medium oven, wrapped in foil for 10 minutes.
- Spoon into the centre of the warmed tortillas, top with Salsa and soured cream, roll up and enjoy
If you have any leftover turkey - put it to good use! Go to www.theperfectfajita.com for inspiration!
Reviews & ratingsAverage global rating:(1)
Reviews in English (1)
I'm sure it also states this on the box you got all of the ingredients out of .....-02 Feb 2012
Put the chicken breasts into a shallow dish, sprinkle with half the seasoning and toss together. Heat the oil in a large non-stick frying pan, add the chicken and cook for 5min or until golden brown and tender.
Add the pepper and cook for 2min. Pour in all the sauce, bring to the boil and simmer for 5min or until thoroughly heated. Add a splash of boiling water if the sauce becomes too thick.
Stir in the spring onions and cook for 2min.
Meanwhile, warm the tortillas in a microwave on High for 45sec, or wrap in foil and warm at 180°C (160°C fan oven) mark 4 for 10min.
Transfer the chicken to a serving dish, or take the frying pan to the table, along with the tortillas, salsa, guacamole and soured cream. Let everyone grab a tortilla, spoon in some chicken, roll up the tortilla, top with salsa, guacamole and soured cream and indulge!
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Sheet Pan Chicken Fajitas
A great discovery in life is the realization that so many popular restaurant dishes are easy, and often times cheaper, to make at home. The thrill of ordering chicken fajitas in a restaurant is the grand entrance it makes, sizzling on a hot cast iron skillet.
RELATED: this recipe pairs well with a frosty Pina Colada
Making them at home starts with the sheet pan. I lined it with aluminum foil and popped it in the oven while it was preheating so when the sliced peppers, onions, and chicken are placed on it, they emit that satisfying sizzle sound.
The preheated pan also helps speed up the cooking process, which means dinner is ready to go after only 20 minutes in the oven.
I’m sharing a simple fajita seasoning made up of spices you most likely have on hand already, but feel free to substitute your favorite pre-made fajita seasoning to make things even easier.
When the chicken and peppers are ready, place the hot pan in the center of the table with tongs and let everyone build their fajitas family-style. It’ll make your kitchen feel like a beloved neighborhood Mexican restaurant.
If You’re Short on Time: One-Hour-or-Less Chicken Marinades
via A Bitchin’ Kitchen
You’re certainly welcome to make this entire recipe (the same friend who recommended those amazing 160-calorie apple-cinnamon muffins swears by this recipe), but I’m looking just at the chicken portion. I ran the numbers for the marinade with four chicken breasts, and you’re looking at just 215 calories per breast—which is awesome. I’m told that marinating chicken in yogurt ensures utmost juiciness.
via Discovery Fit & Health
If your kitchen’s anything like mine, you probably have all of the ingredients (there are only three!) on hand at any given time. Which means this is the perfect marinade for nights when you’re like, Oh crap, I have nothing planned for dinner. Done and done.
Note: You can use this one for beef, too. I’d sub olive or canola oil for the vegetable oil.
All the taste of the bar food you love for a fraction of the calories and fat. Plus, it’s homemade, so that means you control the portions and ingredients.
This one’s got heat and zing—which means it’s positively perfect to me.
You can use either fish sauce or soy sauce for this Thai-inspired marinade. Fifteen minutes is all you need to let the flavors sink in.
Heat 2 tbsp of the oil in your largest pan, then fry the onions, peppers, chopped chilli and coriander stalks with half the garlic for 10 mins until soft. Stir in 2 tsp ground coriander and 2 tsp cumin seeds, then fry for 1 min more. Meanwhile, in another frying pan, fry the chicken in the remaining oil, in batches, until browned – add it to the pan of veg as it is done.
Stir the beans, sweetcorn, coriander leaves and 150ml of the passata into the veg and chicken. In a bowl, mix the rest of the passata with the other crushed garlic clove, the remaining spices and the sugar, then set aside.
To assemble, lay the tortillas onto a board and divide the chicken mixture between them, folding over the ends and rolling up to seal. Divide the passata sauce into the dishes you are using, then top with the enchiladas. Dot over the soured cream, sprinkle with grated cheese and scatter with the sliced chilli.
Cool and freeze (see freezing tips, below) or, if eating straight away, heat oven to 200C/180C fan/gas 6, then bake for 30 mins, scattering with more coriander leaves to serve, if you like.
1/2 cup rice raw
1 package dry onion soup mix
4 pounds chicken, cut-up (skin removed if desired)
1 can (6 ounce size) sliced mushrooms
1 can (10.75 ounce size) cream of chicken soup
10 ounces milk
Preheat the oven to 350 degrees F.
Place the uncooked rice in the bottom of a 9x13 baking dish. Evenly sprinkle half of the onion soup mix over the rice.
Place the chicken pieces on top of the rice. Evenly distribute the mushrooms around the chicken.
In a bowl or large measuring cup, whisk together the cream of chicken soup and milk until blended. Pour evenly over the chicken. Sprinkle the remaining onion soup mix over everything.
Cover the pan with aluminum foil. Place in the oven and bake at 350 degrees F for 1 1/2 hours or until the chicken is cooked through.
Ingredients You Need
You’ll need a handful of spices, pantry ingredients, and fresh veggies to make these fajitas happen! Here’s everything you’ll need: black beans, tortillas, bell peppers, red onion, oil, paprika, chili powder, onion powder, garlic powder, cayenne pepper, avocado, and limes.
- 2 teaspoons olive oil
- 2 cloves garlic, minced
- 2 green bell peppers, sliced
- 2 yellow bell peppers, sliced
- ½ onion, sliced
- 1 cup mushrooms, sliced
- 3 green onions, chopped
- lemon pepper to taste
In a large frying pan over a medium heat, saute olive oil and garlic. Let the garlic saute for 2 minutes, stir in the green and yellow bell peppers. Let the peppers saute for 2 minutes, stir in the onions. After two minutes add the mushrooms and green onions to the frying pan. Season the vegetables with lemon pepper to taste and stir well. Cover the frying pan and cook until all of the vegetables are tender.
A few tips for making this recipe a success
1. Coat the chicken pieces lightly - they don't need a thick layer of panko on them, and focus on the tops. The bottoms won't be crispy anyway.
2. Divide the crushed pork rinds into at least two portions. The more chicken pieces you dip in the coating, the soggier it becomes. Dividing into two portions ensures you can dip the chicken into dry, crispy pork panko.
3. I like to use paprika in this recipe, not just for its flavor, but also because it adds gorgeous color to the chicken.
4. Pork rinds are very salty, so I don't add salt. If you wish, you could add 1 teaspoon of kosher salt to the pork rinds mixture.