Eosinophilic Esophagitis Friendly Gluten Free Poblano-Lime Chicken Fajitas

Total time1 hr 10 min

Prep time20 min

Cook time20 min

Eosinophilic Esophagitis Friendly Gluten Free Poblano-Lime 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 ground cumin
1 tsp smoked paprika
1 tsp chili powder
½ tsp dried oregano
½ tsp salt
¼ tsp black pepper

For the fajitas

1 ½ lb boneless, skinless chicken breasts or thighs, sliced into ½-inch strips
2 poblano peppers, stemmed, seeded, and sliced into ¼-inch strips
1 red bell pepper, stemmed, seeded, and sliced into ¼-inch strips
1 yellow bell pepper, stemmed, seeded, and sliced into ¼-inch strips
1 medium yellow onion, halved and sliced into ¼-inch half-rings

For serving

8 gluten free tortillas (6-inch)
1 lime, cut into wedges
¼ cup fresh cilantro, roughly chopped (optional)
½ cup sour cream (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
In a large zip-top bag or shallow dish, whisk together the lime juice, 2 tablespoons of the olive oil, cumin, smoked paprika, chili powder, oregano, salt, and black pepper. Add the chicken strips, seal or cover, and turn to coat. Marinate at room temperature for 30 minutes, or refrigerate for up to 4 hours.
2
Remove the chicken from the marinade and discard the used marinade. Pat the chicken strips lightly with paper towels to remove excess liquid.

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