Eosinophilic Esophagitis Friendly Spicy Chipotle Chicken Fajitas

Total time1 hr 5 min

Prep time20 min

Cook time15 min

Eosinophilic Esophagitis Friendly Spicy Chipotle Chicken Fajitas

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Ingredients

4 servings

For the marinade

1.5 lb boneless, skinless chicken breasts, sliced into ½-inch strips
2 tbsp garlic-infused oil
FODY Low FODMAP Garlic-Infused Olive Oil (250ml)Private Selection Infused Olive Oil Garlic Garlic Gold USDA Certified Organic Extra Virgin Olive Oil Infused with Garlic Low FODMAP Tantillo Roasted Garlic Infused Avocado Oil Bari Olive Oil Flavor Infused Garlic - 8.45 Fl. Oz.
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2 tsp chipotle chili powder
1 tsp ground cumin
1 tsp smoked paprika
½ tsp dried oregano
½ tsp salt
¼ tsp black pepper
2 tbsp fresh lime juice (about 1 lime)

For the vegetables

1 red bell pepper, seeded and sliced into strips
1 yellow bell pepper, seeded and sliced into strips
1 green bell pepper, seeded and sliced into strips
6 scallions, green tops only, cut into 2-inch pieces
1 tbsp garlic-infused oil
¼ tsp salt

For serving

8 small corn tortillas
½ cup fresh cilantro leaves (optional)
1 lime, cut into wedges (optional)

Instructions

1
In a medium bowl, whisk together the garlic-infused oil, chipotle chili powder, cumin, smoked paprika, oregano, salt, black pepper, and lime juice until combined. Add the chicken strips and toss to coat evenly. Cover and marinate at room temperature for 30 minutes (or refrigerate for up to 4 hours).
2
Heat 1 tbsp garlic-infused oil in a large (12-inch) skillet or cast iron pan over high heat until shimmering. Add the bell pepper strips and scallion greens, season with 1/4 tsp salt, and cook, tossing occasionally, until the peppers are tender with charred edges, about 5–6 minutes. Transfer the vegetables to a plate.

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