Eosinophilic Esophagitis Friendly Chicken Fajitas with Smoked Paprika

Total time1 hr 5 min

Prep time15 min

Cook time20 min

Eosinophilic Esophagitis Friendly Chicken Fajitas with Smoked Paprika

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Ingredients

4 servings

For the chicken

1.5 lb boneless, skinless chicken breasts, sliced into ½-inch strips
2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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2 tsp smoked paprika
1 tsp ground cumin
1 tsp chili powder
½ tsp garlic powder
½ tsp onion powder
½ tsp dried oregano
½ tsp salt
¼ tsp black pepper
2 tbsp fresh lime juice (from about 1 lime)

For the vegetables

1 red bell pepper, seeded and sliced into ¼-inch strips
1 yellow bell pepper, seeded and sliced into ¼-inch strips
1 medium yellow onion, halved and sliced into ¼-inch half-rings
1 tbsp olive oil
¼ tsp salt

For serving

8 small flour tortillas, warmed
Chef's tip
Warm briefly before folding to improve flexibility.
sour cream, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.
guacamole or sliced avocado, for serving (optional)
fresh salsa or pico de gallo, for serving (optional)
fresh cilantro leaves, for serving (optional)
lime wedges, for serving (optional)

Instructions

1
In a large bowl, whisk together 2 tbsp olive oil, smoked paprika, cumin, chili powder, garlic powder, onion powder, oregano, 1/2 tsp salt, black pepper, and lime juice until combined. Add the chicken strips and toss to coat evenly. Let the chicken marinate at room temperature for 30 minutes.
2
Heat a large cast iron skillet over medium-high heat until very hot, about 2 minutes. Add 1 tbsp olive oil, then add the onion and bell peppers with 1/4 tsp salt. Cook, stirring occasionally, until the vegetables are softened and charred at the edges, about 6–8 minutes. Transfer to a plate and set aside.

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