Eosinophilic Esophagitis Friendly Classic Chicken Fajitas

Total time1 hr 5 min

Prep time20 min

Cook time15 min

Eosinophilic Esophagitis Friendly Classic Chicken Fajitas

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Ingredients

4 servings

For the marinade

¼ cup fresh lime juice (from about 2 limes)
ReaLime 100% Lime Juice In Bottle - 15 Fl. Oz.Nellie & Joes Key West Lime Juice - 16 Fl. Oz.Santa Cruz Organic 100% Pure Lime Juice - 16 Fl. Oz.Realime 100% Lime Juice Kroger Lime Juice
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3 tbsp olive oil, divided
2 tsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
½ tsp salt
¼ tsp black pepper
¼ tsp cayenne pepper

For the fajitas

1 ½ lb boneless, skinless chicken breasts, sliced into ½-inch strips
1 large yellow onion, halved and sliced into ¼-inch half-moons
1 red bell pepper, seeded and sliced into ¼-inch strips
1 green bell pepper, seeded and sliced into ¼-inch strips
8 flour tortillas (8-inch)
Chef's tip
Warm briefly before folding to improve flexibility.

For serving

sour cream, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.
guacamole or sliced avocado, for serving (optional)
salsa, for serving (optional)
shredded cheddar cheese, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.
fresh cilantro, for serving (optional)
lime wedges, for serving (optional)

Instructions

1
In a small bowl, whisk together the lime juice, 2 tbsp of the olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne until combined.
2
Place the chicken strips in a large zip-top bag or shallow dish and pour the marinade over them. Seal or cover and refrigerate for at least 30 minutes and up to 2 hours.

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