Easy Fajita Chicken Bake Recipe (2024)

FAQs

Do you cut chicken fajita meat before cooking? ›

Slicing will save you cook time.

When it comes to skillet fajitas, you want to cook everything hot and fast. You can avoid overcooking and drying out the chicken by slicing the peppers, onions, and chicken into 1/4-inch strips.

Fajita seasoning and taco seasoning are very similar, but they are not the same. Taco seasoning typically has more oregano and chili powder than fajita seasoning. With that being said, however, you can use fajita seasoning and taco seasoning interchangeably in recipes, it may just warrant a slightly different flavor.

Fajitas use one of the healthiest available cooking methods: grilling. They also come with grilled vegetables such as bell peppers and onions, which are valuable sources of antioxidants. Go for shrimp or white-meat chicken, instead of steak, to avoid the saturated fat content of red meat.

Yes, you can cut up chicken breast before cooking it. It will not necessarily make it less juicy if it is cooked properly. However, cutting the chicken breast into smaller pieces will increase the surface area, which means that it will cook faster than a whole chicken breast.

McCormick Culinary Fajita Marinade & Seasoning Mix's uniform texture is perfect for marinating protein and infusing signature flavor before grilling, broiling or roasting.

Cumin: Earthy flavoring that blends well with paprika. Garlic Powder: You can never have enough garlic. Onion Powder: Bring in some onion flavoring to enhance this flavoring. Dried Oregano: Texture is key with oregano and fun to add in this homemade seasoning.

One broiler/fryer chicken (2 to 3 pounds), cut up, yields 3-5 servings; one roaster (3 to 6 pounds), 4-8 servings. One whole chicken breast or two chicken breast halves (about 12 ounces total), two servings; 1 pound of chicken thighs or drumsticks, 2 servings.

What can you replace peppers with in fajitas? ›

Although bell peppers is certainly the classic pepper to use for veggie fajitas, any color vegetables will do. Try Anaheim or poblano peppers. They are both spicier, yet mild peppers to try for a spin on these fajita vegetables. Zucchini, portobello mushrooms, or even sweet potatoes would also be great!

Skirt steak is the traditional cut used for fajitas. It used to be inexpensive, but now it's not so cheap; oftentimes flank steak costs less. Either will be a good choice.

Make chicken or shrimp fajitas.

Fajitas don't come with cheese, so the dish is fairly low in cholesterol. Add onions, green peppers, lettuce, and tomatoes as cholesterol-friendly toppings. Make sure to put them on corn tortillas instead of flour tortillas.

The quality vegetables added to the Chicken Fajitas provide a super boost in anti-oxidants and vitamins that improve eyesight and digestion. Peppers have tremendous cancer reducing properties along with several key vitamins the body needs daily for proper health!

If you're short on time and need to marinate your chicken quickly, you can poke holes in the chicken or slice it thinly to help the marinade penetrate in as little time as possible.

Sear until a crust has developed, 2 to 3 minutes per side. Remove to a cutting board. Without cleaning the skillet, add the remaining tablespoon canola oil, followed by the peppers and onions, and cook until slightly softened, 5 to 6 minutes. Meanwhile, slice each steak in half with the grain.