Listen to the sound of the sizzle while making low FODMAP chicken fajitas! The marinated chicken strips and caramelized peppers smell amazing while cooking. The spice mix combined with garlic infused olive oil creates a flavorful, tender chicken. It is just like the fajitas in a Mexican restaurant without FODMAPs.
I love using the Blackstone griddle in the summertime for easy meals like fried rice and quesadilla burgers. Making chicken fajitas is no different. I meal prep the chicken and the spice mix in advance. It is an excellent option for the freezer prep too. Just defrost before cooking on the Blackstone.
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Why You'll Love This Recipe
- Uses a Low FODMAP Fajita Spice Mix.
- Tastes Just Like A Restaurant
- Gluten Free, Dairy Free, and Low FODMAP
Featured Ingredients
- Chicken Breasts - Cut into strips, the boneless, skinless chicken breasts work great.
- Avocado Oil - A high heat oil that will not burn while cooking the chicken.
- Garlic Infused Olive Oil - Adds a garlic flavor to the marinade.
- Fajita Spice Mix: Ancho Chili Powder, Ground Cumin, Dried Oregano, Smoked Paprika and Kosher Salt
- Lime Juice - Fresh lime juice is best.
- Multi-Colored Bell Peppers - Strips of bell peppers, sauteed until caramelized.
See the recipe card for the exact measurements and complete instructions.
Selected ingredients are based on guidance on current serving sizes measured by the Monash University Food App and FODMAP Friendly App at the time of publishing. As always, follow your gut and modify as needed.
Step-By-Step Instructions
Step 1: Place the chicken marinade ingredients: avocado oil, garlic infused olive oil, ancho chili powder, ground cumin, dried oregano, smoked paprika, and kosher salt in a zip-top bag or an airtight container. Mix until combined.
Slice the chicken breasts into thin, equal strips and place them in a marinade container. Coat the pieces thoroughly and let them marinate for up to 24 hours.
Step 2: Wash the peppers, cut them into thin slices, and place them in a different zip-top bag or an airtight container. Another option is to slice them just before cooking the chicken.
Step 3: Preheat the Blackstone griddle or a cast iron pan on the stovetop to medium-high heat. Pour out the chicken, along with all the marinade. Cook the chicken until 165 degrees F. Once cooked, remove from the heat and cover with tinfoil to keep warm.
Step 4: In a separate pan or on the Blackstone griddle, sauté the bell peppers over medium heat with one tablespoon of avocado oil. Cook until caramelized and tender. Remove from heat and cover with aluminum foil to keep warm.
Heat the tortillas either on the stovetop, microwave, or Blackstone griddle. Wrap in tinfoil or a tortilla warmer. This is the one we have, and we love it!
Assemble the chicken fajitas with all your favorite toppings. Use a corn tortilla, a grain free tortilla, gluten free tortilla, or a flour tortilla if you can tolerate wheat.
Tips
Meal prep the chicken with the marinade in advance and freeze. Defrost the night before. The chicken will marinate while it defrosts. This is a great trick for enjoying fajitas while camping!
Prep the peppers in advance, too. Keep them in a zip-top bag or airtight container until ready to use. Sliced peppers will keep in the refrigerator for 3-4 days.
Double the recipe and freeze the marinated chicken for a meal later in the month. Place the chicken and the marinade in a zip-top bag. Squeeze out as much air as you can. Lay flat in the freezer for faster defrosting. Defrost before cooking. Two chicken fajita nights are better than one!
Ingredient Swaps
- Chicken Option - Use boneless, skinless chicken thighs instead of chicken breasts.
Variations
Low FODMAP Veggie Fajitas: Use the marinade ingredients to coat a mixture of vegetables, such as peppers, zucchini, and oyster mushrooms. Use what you love and tolerate.
Toppings
- Classic Options: Diced Tomatoes, Diced Avocados, Shredded Cheese, Fresh Cilantro, Green Onion Tops
- Salsa Options: Low FODMAP Salsa, Fresh Corn Salsa, Pico de Gallo, Low FODMAP Salsa Verde, Green Taco Sauce
- Creamy Options: Low FODMAP Guac, Lime Crema Sauce, Lactose Free Sour Cream
Storing and Reheating
Store: Keep leftover chicken and peppers in an airtight container in the refrigerator for up to four days.
Reheat: Microwave leftovers for 1-2 minutes or until warm. Another option would be to place leftovers in a skillet on the stovetop and heat until warm.
Freeze: Leftover chicken freezes great, but the peppers not so much. Store the cooked, cooled chicken in a freezer-friendly container for up to four months. Defrost before reheating.
Low FODMAP Notes
Low FODMAP information is based on the Monash University Food App and FODMAP Friendly App testing results. I highly recommend using these apps for guidance on ingredients and serving sizes and working with a Low FODMAP dietitian.
- Chicken Breasts - Unseasoned chicken breasts do not have any detectable FODMAPs.
- Avocado Oil - Safe at 1 tablespoon or 18 grams per meal.
- Garlic Infused Olive Oil - Safe at 1 tablespoon or 18 grams per meal.
- Fajita Spice Mix:
- Ancho Chili Powder - Safe at 1 teaspoon or 2 grams per meal.
- Ground Cumin - Safe at 1 teaspoon or 2 grams per meal.
- Dried Oregano - Safe at 1 teaspoon or 3 grams per meal.
- Smoked Paprika - Safe at 1 teaspoon or 2 grams per meal.
- Lime Juice - Safe at 1 tablespoon or 21 grams per meal.
- Bell Peppers (capsicums): Choose bell pepper colors based on tolerance level.
- Green Pepper - Safe at 1 cup or 75 grams per meal.
- Red Pepper - Safe at ½ cup or 43 grams per meal.
- Orange Pepper - Safe at ½ cup or 38 grams per meal.
- Yellow Pepper - Safe at ½ cup or 35 grams per meal.
As always, modify and adjust based on your own tolerance and individual needs on a modified low FODMAP diet.
FAQs
Corn tortillas without any added gums have been tested by Monash University to be safe at 3 tortillas per meal. Flour tortillas contain wheat and have been tested to be safe at 1 tortilla per meal.
For an authentic Mexican restaurant fajita experience, purchase a cast iron fajita skillet from Amazon.
What To Serve With Chicken Fajitas
Serve chicken fajitas with Instant Pot cilantro lime rice as a side dish or low FODMAP cornbread. As an appetizer, serve Crockpot Mexican street corn dip. It is cheesy and loaded with sweet kernels of corn and a hint of spice.
Additional Low FODMAP Chicken Recipes
Love This Recipe?
Leave a ⭐⭐⭐⭐⭐ rating + comment. It helps so much, and we love hearing from everyone! Thank You -Venessa
Recipe
Low FODMAP Chicken Fajitas
Ingredients
Chicken Fajita Spice Mix:
- 2 teaspoons ancho chili powder
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
Chicken Marinade Ingredients:
- ¼-½ cup avocado oil, plus more for cooking peppers
- 1 tablespoon garlic infused olive oil
- 2 tablespoons fresh lime juice
- 2-3 pounds chicken breasts boneless, skinless
Other Ingredients:
- 4 bell peppers whatever colors are tolerated (Note 1)
- 30 corn tortillas
Toppings:
- diced tomatoes, avocado slices, shredded cheese, fresh cilantro, low FODMAP salsa (Note 2)
Instructions
- Place the ancho chili powder, cumin, oregano, smoked paprika, salt, lime juice, avocado oil, and garlic oil in either a ziplock bag or an airtight container. Mix until combined.
- Slice the chicken breasts into equal strips. Place chicken into the marinade container. Once all the chicken is in the container or bag, make sure the marinade coats the chicken. Allow the chicken to marinade for up to 24 hours.
- Wash and slice the peppers. If not cooking them right away, place them in a ziplock bag or an airtight container. Drizzle with some avocado oil if you are not sautéing them within
- Pour the chicken on a preheated to medium-high heat Blackstone or large cast iron pan. Spread out the chicken into a single layer. Cook the chicken until 165 degrees F. Once cooked, remove and cover with tinfoil to keep warm.
- On the other side of the Blackstone or another large skillet, sauté the peppers in avocado oil. Add an additional tablespoon of oil if needed. Once peppers are caramelized and no longer crunchy, place them in a bowl and cover them with tinfoil.
- On the grill, Blackstone, or microwave, heat the corn tortillas.
- Assemble your chicken fajitas with all your favorite toppings. Serve with cilantro lime rice!
Venessa Mandelkow says
We love the explosion of flavors on the chicken! Everyone in our house loves this meal!