Mold Detox Friendly Gluten Free Poblano-Lime Chicken Fajitas

Total time1 hr 10 min

Prep time20 min

Cook time20 min

Mold Detox 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)
Santa Cruz Organic 100% Pure Lime Juice - 16 Fl. Oz.Signature SELECT Lime Juice - 15 Fl. Oz.O Organics Organic Pure 100% Lime Juice - 16.9 Fl. Oz.Santa Cruz Organic Organic Pure Lime Juice, 32 fl oz H-E-B Fresh Lime Juice
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3 tbsp olive oil, divided
2 tsp ground cumin
1 tsp smoked paprika
Ingredient note
Dried smoked paprika can sometimes contain mold toxins, but the small amount in this recipe—about 1/4 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid smoked paprika, please tap it and change its rating to Red.
1 tsp chili powder
Ingredient note
Dried chili powder can sometimes contain mold toxins, but the small amount in this recipe—about 1/4 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid chili powder, please tap it and change its rating to Red.
½ tsp dried oregano
½ tsp salt
¼ tsp black pepper
Ingredient note
Dried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.

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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