Eosinophilic Esophagitis Friendly Lemon Garlic Chicken Fajita Lettuce Wraps

Total time55 min

Prep time20 min

Cook time15 min

Eosinophilic Esophagitis Friendly Lemon Garlic Chicken Fajita Lettuce Wraps

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Ingredients

4 servings

For the chicken

1.5 lb boneless, skinless chicken breasts, sliced into thin strips
3 tbsp fresh lemon juice (from about 2 lemons)
ReaLemon 100% Lemon Juice - 15 fl. oz.ReaLemon 100% Lemon Juice - 32 Fl. Oz.Santa Cruz Organic 100% Pure Lemon Juice - 16 Fl. Oz.DeLallo Lemon Juice - 6.75 Oz Santa Cruz Organic 100% Pure Lemon Juice - 32 Fl. Oz.
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1 tsp lemon zest
3 tbsp garlic-infused olive oil, divided
1 tsp ground cumin
1 tsp smoked paprika
½ tsp dried oregano
¼ tsp cayenne pepper
½ tsp sea salt
¼ tsp black pepper

For the vegetables

1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 medium zucchini, halved lengthwise and sliced into half-moons
1 tbsp garlic-infused olive oil
¼ tsp sea salt

For serving

2 heads butter lettuce, leaves separated
1 ripe avocado, sliced
¼ cup fresh cilantro leaves
1 lemon, cut into wedges
¼ tsp red pepper flakes (optional)

Instructions

1
In a large mixing bowl, whisk together 3 tbsp lemon juice, lemon zest, 2 tbsp garlic-infused olive oil, cumin, smoked paprika, oregano, cayenne, 1/2 tsp sea salt, and black pepper until combined. Add the chicken strips and toss to coat evenly. Let marinate at room temperature for 20 minutes.
2
Heat 1 tbsp garlic-infused olive oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the bell peppers and zucchini, season with 1/4 tsp sea salt, and cook, stirring occasionally, until the vegetables are tender and lightly charred at the edges, about 5–6 minutes. Transfer to a plate.

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