Chicken Fajita Monkey Bread
This savory Chicken Fajita Monkey Bread includes a combination of biscuits, juicy chicken, onions, peppers and cheese. It makes for a fantastic gameday snack!
Servings: 16 servings
Calories: 287kcal
Ingredients
For the Chicken
- ⅓ cup lime juice
- ⅓ cup water
- 2 Tbsp vegetable oil
- 1 Tbsp white vinegar
- 1 Tbsp soy sauce
- 1 tsp garlic minced
- ½ tsp liquid smoke
- 1 tsp salt
- ½ tsp chili powder
- ½ tsp cayenne pepper
- ¼ tsp black pepper
- ¼ tsp onion powder
- 2 boneless skinless chicken breasts cut into 1” pieces
For the Veggies
- 2 Tbsp olive oil
- 3 bell peppers sliced into ½” strips
- 1 large white onion sliced into ½” strips
- 1 Tbsp soy sauce
- 1 tsp lime juice
- ¼ tsp black pepper
- ¼ tsp salt
- ¼ water
For the Monkey Bread
- 2 16-oz. cans jumbo refrigerated buttermilk biscuits
- 2 cups shredded Pepper Jack cheese I used Cabot Pepper Jack, can substitute with mozzarella cheese
- ½ cup chopped green onions
- ¼ cup olive oil
- salsa for dipping
Instructions
For the Chicken
- Using a medium bowl, add all of the marinade ingredients except for chicken; whisk together until fully combined. Place the chopped chicken in a glass baking dish, pour marinade over chicken, cover and refrigerate for 4-6 hours or overnight.
- Drain and discard excess marinade.
- Place chicken in a large skillet over medium-high heat. Cook, stirring occasionally, for 10-12 minutes, or until chicken is fully cooked. Remove chicken and set aside.
For the Veggies
- Meanwhile, using a separate skillet, add olive oil and sliced bell peppers. Placed over medium heat and sauté for 6-7 minutes, stirring occasionally.
- Add the onions; continue sautéing, stirring occasionally, for 15-20 more minutes or until onions and peppers are soft.
- Using a small bowl, whisk together the soy sauce, lime juice, pepper, salt and water.
- Reduce heat to low and add the soy sauce mixture. Stir well and let simmer for 1-2 minutes, or until most of the liquid has evaporated.
For the Monkey Bread
- Preheat oven to 350°F.
- Open biscuit cans and cut each biscuit into 4 quarters.
- Using a large bowl, add dough pieces along with cooked chicken and sauteed veggies.
- Add cheeses, green onions and olive oil; toss until well combined.
- Spray a Bundt pan or tube pan generously with nonstick cooking spray. Transfer biscuit mixture into prepared pan.
- Bake for 30 minutes. (The top should be golden brown at this point.) Tent the pan with foil (to prevent burning) and continue baking for 25-30 more minutes.
- Let cool in pan for at least 10 minutes before serving.
- Serve warm with salsa for dipping.
Nutrition
Calories: 287kcal | Carbohydrates: 17g | Protein: 16g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 45mg | Sodium: 721mg | Potassium: 341mg | Fiber: 1g | Sugar: 3g | Vitamin A: 902IU | Vitamin C: 32mg | Calcium: 130mg | Iron: 1mg
