Low FODMAP Chicken Fajitas

three chicken fajitas on a wooden board with half of an avocado and cherry tomatoes.

5 from 7 votes

The sizzle and heavenly smell, the caramelized peppers, the spicy marinated sliced chicken breasts, topped with all your favorite toppings inside a corn tortilla.

Prep Time: 20

Cook Time: 20

Total Time: 40

Servings: Servings

Author: Venessa Mandelkow

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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!

Notes

Note 1: According to Monash University, different bell pepper colors have different amounts of fructose. Use whatever color works best for you.

Note 2: For more topping options and recipes, please see the topping suggestions above.

Storage: Store the leftovers in an airtight container in the refrigerator and use within four days. Freeze in a freezer friendly container for up to four months.

Low FODMAP Notes: Low FODMAP ingredient information is based on the Monash University Food App and FODMAP Friendly App testing results.

Nutrition Information

Serving: 1 ServingCalories: 330kcalCarbohydrates: 39gProtein: 11gFat: 16gSugar: 3g

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