Easy Chicken Fajitas Receipes

Homemade Frozen Chicken Fingers with Red Pepper-Basil
Dipping Sauce

For Chicken Fingers:
Chicken Tenders- 2 pounds
Egg Whites- of 2 large eggs
Corn flakes – 2 cups
Whole wheat Melba toast – 2 ounces
Parmesan, finely grated – 1/3 cup
Parsley, finely chopped- 1 tbsp
Sweet Paprika- ½ tsp
Salt to taste
For Red Pepper –Basil Dipping Sauce:
2% Greek Yogurt- ½ cup
Fresh Basil, chopped- 2 tbsps
Roasted Red Pepper, chopped- 2 tbsps
White Wine Vinegar- ½ tsp
Garlic clove, grated- 1
Salt to taste
1. Take a large re-sealable bag and add the corn flakes, the Melba toast, parmesan,
paprika, half a teaspoon of salt and parsley to it. Crush the contents into a coarse meal
using a rolling pin or the bottom of a skillet. Transfer the rushed contents into a shallow
2. Take a shallow dish and add the egg whites and 2 tablespoons of water to it. Whisk it
3. Dip the chicken tenders in the whisked egg whites. Shake off the pieces to remove the
excess liquid. Coat the pieces with crushed mixture thoroughly and bake immediately or
refrigerate it for an hour before baking.
4. If you want to cook it at a later point, arrange the coated chicken tenders in a baking
sheets and freeze it for 1 or 2 hours till it turns hard. Then transfer it into a re-sealable bag
and freeze it for maximum 1 month.
5. To bake the coated chicken tenders, preheat the oven to 425 degree F. Place the baking
sheet on a baking rack and liberally spray it with cooking spray. Use the cooking spray
over the fresh or frozen coated chicken tenders. Arrange them on the baking rack and
bake them for 15-20 minutes, flipping them halfway, until the outer coating turns golden
and gets a crispy texture.
6. To prepare the sauce, mix all the ingredients well in a bowl. Add one tablespoon water
to it and mix well. Wrap it and refrigerate until it is ready to be served.

Sheet Pan Chicken Fajitas

Chicken breast, boneless and skinless- 1
½ pounds
Flour tortillas, fajita sized, warmed- 8
Extra virgin olive oil- 2 tbsps
Large yellow onion, halved, thinly
sliced- 1
Baby bell peppers, halved, stemmed,
seeded- 1 pound
Chili powder- 1 tbsp
Lime juice- of one lime
Lime wedges-3 or 4
Guacamole- for garnishing
Hot sauce-for garnishing
Sour cream- for garnishing
Monterey Jack Cheese, shredded- for
1. Preheat the broiler with settings at high. The rimmed baking sheet should then be lined
with foil.
2. In a small bowl, mix two teaspoons of salt, one teaspoon of pepper and one tablespoon
of chili powder. Lay out the onions and peppers on the lined baking sheet. Season this
half of the chili powder mixture and drizzle it with one tablespoon of oil. Broil this for
about 10 minutes till they turn soft and start to char.
3. In the meanwhile cut the chicken into thick slices of about a quarter of an inch. Toss
them in a large bowl with one tablespoon oil and the remaining chili powder mixture.
4. Scatter the chicken on top of the vegetables which have just started getting charred.
Return the baking sheet to the broiler for approximately five minutes till the chicken gets
properly cooked and starts turning brown. Drizzle lime juice on top of the cooked dish.
Serve this with the tortillas, lime wedges, sour cream, hot sauce, guacamole and
Monterey Jack Cheese.

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