The sizzle and heavenly smell, the caramelized peppers, the spicy marinated sliced chicken breasts, topped with all your favorite toppings inside a charred corn tortilla. Learn How to Make Low FODMAP Chicken Fajitas on the Blackstone, like those from your favorite Mexican restaurant without garlic and onions. A simple chicken marinade and beautiful colored bell peppers. Everything is sliced in advance and prepped and ready to go when it is fajita time! Chicken fajitas are one of our easy summer meals and one of our favorite ways to use the Blackstone.
Low FODMAP Chicken Fajitas use a spice mix marinade that is full of flavor and not full of FODMAPs. Welcome flavorful chicken fajitas back into your world! It is an easy meal and will easily be the best fajita of your life. This recipe has amazing flavors with minimal prep time and is always a crowd pleaser.
The secret ingredient - is ancho chili powder. Its earthy, smokey flavor is a delicious base for the spice mix. Creating your own fajita seasoning levels up your chicken fajita game! It allows you to customize it to your spice level, leave out garlic powder and onion powder, and have it still be a great-tasting recipe.
- Ancho Chili Powder - a spice with an earthy, smokey flavor.
- Ground Cumin - classic Mexican flavor.
- Oregano - adds a great depth of flavor.
- Smoke Paprika - Paprika is dried red bell peppers. It adds a bit of smokiness, and it is a great addition to this spice combination.
- Kosher Salt - add some salt to bring out the flavors.
- Lime Juice - fresh lime juice is best.
- Avocado Oil - tolerates the high heat needed to cook the chicken.
- Infused Garlic Oil - adds some garlic flavor without the garlic.
- Chicken Breasts - a great basic protein to build flavors from.
- Multi-Colored Bell Peppers - they are so pretty and taste amazing caramelized.
- Corn Tortillas - charred corn tortillas are just a bit sweet and gluten-free.
- Fresh Cilantro - the best herb for the job. Brings that classic Mexican flavor and freshness to the cooked peppers and chicken.
See the recipe card for the exact measurements and complete instructions. Selected ingredients are based on current serving sizes measured by the Monash FODMAP App at the time of publishing. As always, follow your gut and modify as needed.Jump to Recipe
Place the marinade ingredients in either a ziplock bag or an airtight container. Mix until combined.
Wash peppers and cut into thin slices and place them in a ziplock bag or an airtight container. Drizzle with some avocado oil if you are not sauteing them within 24 hours.
Slice the chicken breasts into equal thin 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.
If you won't use it right away, freeze the marinated chicken. It will marinate as it defrosts. This is my favorite option for camping. Prep the chicken and freeze it. I will start defrosting the chicken in the refrigerator, and by the time we are ready to make fajitas on our camping trip, the chicken will be well on its way to being defrosted!
Dump your chicken and all the marinade on the preheated surface of the Blackstone. Spread out the chicken into a single layer.
On the other side of the Blackstone, if you have the 36" model. If not, do it in shifts, chicken first, then peppers. Pour a bit of avocado oil on the top, and dump the peppers in the oil. Spread them out in a single layer as well.
Cook the chicken until 165 degrees F. Once cooked, remove and cover with tinfoil to keep warm.
Once peppers are carmelized and no longer crunchy, place them in a bowl and cover with tinfoil.
Assemble your chicken fajitas with all your favorite toppings. We love to crumble a bit of queso fresco on top of the chicken and peppers. Drizzle a bit of lime crema, diced tomato, and pico de gallo, or make guacamole. Sprinkle chopped cilantro and a little lime juice over it all, and done!
- Chicken - Use chicken thighs instead of chicken breasts.
- Veggies - Make an all-veggie version with peppers, zucchini, and mushrooms.
- Beans - Top with black beans or pinto beans.
- Tortilla Options - Use grain-free tortillas or lettuce wraps.
- Spicy - Add a ½ teaspoon of cayenne pepper or a few shakes of your favorite low FODMAP hot sauce to the marinade mix.
Store any leftover chicken in an airtight container in the refrigerator for up to four days. The chicken will freeze well and be kept in the freezer for up to 4 months. The peppers should also be kept in an airtight container in the refrigerator for up to four days. I do not recommend freezing the peppers. Add them to scrambled eggs for breakfast if you need to use them up! So good.
A great option for a side dish for the best chicken fajita recipe is cilantro lime rice. The tangy, creamy rice goes great with the spicy chicken fajitas. Skip the corn tortilla completely and make chicken fajita rice bowls. Either way, great topping options include salsa, corn salsa, lime crema, sour cream, guacamole, queso fresco, pepperjack cheese, black beans, cilantro, and diced tomato. Serve with a glass of freshly squeezed lemonade.
Leftover chicken fajitas make great chicken nachos and chicken quesadillas. Low FODMAP chicken fajitas are the gift that keeps giving!
Components to make your restaurant style low FODMAP chicken fajitas feel more like you are eating at a restaurant. Salsa cups to serve your salsa and all your toppings. A tortilla warmer to keep your cooked corn or flour tortillas warm. Cast iron fajita platter, so that true sizzling restaurant experience on your kitchen table.
More Blackstone Griddle Recipes
Loving your Blackstone and want to make all the things? Try these recipes next!
If you still want to cook outside, you can use a cast iron skillet on your grill. Turn this recipe into sheet pan fajitas and use your oven if it is winter or too hot outside to cook on the Blackstone!
Green Bell Pepper - ½ cup
Red Bell Pepper - ⅓ cup
Orange Bell Pepper - ¼ cup
Yellow Bell Pepper - less than ¼ cup
For each low FODMAP chicken fajita, I only have a few strips of bell peppers, and I make sure one is green because they do not have as many FODMAPs.
As always, listen to your gut and modify your tolerance levels. Consult with the Monash FODMAP App for the latest testing information.
How to Make Low FODMAP Chicken Fajitas
Chicken Fajita Marinade Mix
- 2 teaspoons ancho chili powder
- 2 teaspoons cumin
- 2 teaspoons dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon Kosher salt
- 2 Tablespoons fresh lime juice
- ½ cup avocado oil
- 1 Tablespoon infused garlic oil
- 2-3 pounds chicken breasts
- 4 bell peppers Green, Red, Orange, Yellow
- corn tortillas
- Avocado Slices
- Black Beans
- Queso Fresco
- Peperjack Cheese
- 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.
- Wash and slice the peppers and place them in a ziplock bag or an airtight container. Drizzle with some avocado oil if you are not sautéing them within 24 hours.
- 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.
- Dump your chicken and all the marinade on the 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!