Eosinophilic Esophagitis Friendly Gluten Free Sizzling Chicken Fajitas

Total time1 hr 5 min

Prep time20 min

Cook time15 min

Eosinophilic Esophagitis Friendly Gluten Free Sizzling Chicken Fajitas

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Ingredients

4 servings

For the marinade

¼ cup olive oil, divided
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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3 tbsp fresh lime juice (from about 2 limes)
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 red bell pepper, seeded and sliced into ¼-inch strips
1 yellow bell pepper, seeded and sliced into ¼-inch strips
1 green bell pepper, seeded and sliced into ¼-inch strips
1 large yellow onion, halved and sliced into ¼-inch half-rings

For serving

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

Instructions

1
In a large mixing bowl, whisk together 3 tbsp of the olive oil, the lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne until combined.
2
Add the chicken strips to the marinade and toss until every piece is well coated. Cover and refrigerate for at least 30 minutes and up to 4 hours.

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