Gluten Free Sizzling Chicken Fajitas

Total time1 hr 5 min

Prep time20 min

Cook time15 min

Few weeknight dinners deliver the kind of sizzle and smoke that makes everyone come running to the kitchen, and this one serves four with serious flair. Chicken strips are marinated in a punchy blend of lime juice, chili powder, smoked paprika, cumin, and cayenne before hitting a screaming-hot cast iron skillet — that's where the magic happens. The high heat creates deeply browned edges on the chicken and beautifully charred bell peppers and onion, giving you that restaurant-style char without leaving the house. One of the trickiest parts of ordering fajitas out is never quite knowing what's hiding in the seasoning blends or whether the tortillas are safe — here, every ingredient is in plain sight and gluten free tortillas are built right into the recipe. The whole thing comes together in about 30 minutes of active cooking, and the skillet goes straight to the table still sizzling for a genuinely dramatic presentation. Load up with avocado, sour cream, a squeeze of fresh lime, and a handful of cilantro if you're feeling it — or keep it simple and let that smoky, citrusy chicken do all the talking.

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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)
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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