When you want a dinner full of colour but still gentle on the stomach, these Low FODMAP Chicken Fajitas make such an easy favourite for any day of the week.
I was in Cancun, and fajitas were the first Mexican meal I tried in Mexico. This was more than 15 years ago, yet I still remember how good they tasted. I later found a Low FODMAP way to recreate them.
This Low FODMAP Chicken Fajitas recipe keeps the flavours light and gentle on the tummy. The marinade is quick to mix, the chicken cooks in minutes, and the vegetables add colour without adding extra work.
If you are not following Low FODMAP guidelines, you can use regular sliced onions instead of spring onion greens.
I like serving these Low FODMAP Chicken Fajitas with my Low FODMAP Tortillas, coriander, lactose-free sour cream, and a squeeze of lime.
Why We Love These Homemade Fajitas
- Adapts easily to different heat levels depending on who you’re cooking for.
- Brings a good mix of savoury spices and tender chicken that feels easy to enjoy any night.
- Offers a filling that works in tortillas, rice bowls, or even a quick leftover lunch during busy days.
Key Ingredients for Low FODMAP Chicken Fajitas
Chicken
Tenderloins are my top choice because they keep their shape and cook evenly. Look for pieces with a uniform thickness so the strips sear quickly without drying.
Garlic-Infused Oil
Adds savoury flavour while remaining Low FODMAP. Works well in marinades because it spreads the seasoning evenly. Choose a good-quality oil with a clean garlic aroma and no added garlic pieces.
Capsicum
Softens in the pan and brings colour and gentle sweetness. Red capsicum works particularly well here. Slice it thinly so it cooks at the same rate as the chicken. Choose firm capsicums with smooth skin for better texture.
Spices
Cumin powder, coriander powder, paprika, and oregano build the seasoning base. Fresh spices make a noticeable difference, so check their aroma before using them.
Find the complete list with measurements in the recipe card below.
How to Make Low FODMAP Chicken Fajitas
Step 1: In a medium bowl, mix all the marinade ingredients together.
Step 2: Add the sliced chicken and marinate for at least 4 hours.
Step 3: Sauté the capsicum in ⅓ tablespoon garlic-infused olive oil until cooked. Add the green onions, sauté briefly, then remove from the pan. Season with salt.
Step 4: Sauté the marinated chicken with the marinade until fully cooked.
Step 5: Add the capsicum back to the pan and keep warm.
Step 6: Serve hot with my homemade Low FODMAP Tortillas, fresh coriander leaves, lactose-free sour cream, and lime juice.
Frequently Asked Questions
You can swap the lemon juice for lime, use smoked paprika in place of regular paprika, or add a small pinch of chipotle powder for extra heat. Keep garlic-infused oil as the base to keep the dish Low FODMAP.
Yes. Cooking them separately keeps the vegetables from softening too much and helps the chicken achieve better browning. Combine everything at the end as directed.
Fresh lime gives a cleaner flavour, but bottled lime juice can be used in the same quantity when fresh lime is not available.
Zucchini, carrots sliced into thin strips, and small amounts of spinach work well with the chicken and spices. Add them at the same stage as the capsicum so they soften evenly.
Extra Help from the Kitchen
Dry the Chicken Before Slicing – Pat the chicken with paper towels before cutting so the marinade sticks well and seasons the strips evenly.
Use a Wide Pan – Choose a large frying pan so the chicken has enough space to sear instead of steaming. A crowded pan leads to pale, watery results.
Rest the Capsicum Briefly – Let the cooked capsicum sit in a bowl uncovered for a minute. Excess steam escapes and prevents the vegetables from softening too much when mixed back in.
Taste the Marinade First – Dip a corner of a chicken strip into the marinade and cook a tiny piece quickly to check the seasoning before committing the whole batch.
Warm Serving Plates – Heat the plates for a few seconds in the microwave or place them near the stove so the fajitas stay warm while you assemble everything at the table.
Variations and Twists
Use Smoked Paprika with Chipotle Powder – Add ⅛ teaspoon smoked paprika and a small pinch of chipotle powder to the spice mix. This creates deeper heat while keeping the marinade Low FODMAP.
Sheet-Pan Roast Fajitas – Spread the marinated chicken, capsicum, and spring onion greens on a lined tray. Roast at 220°C – 425°F for 18 to 20 minutes until cooked through, then broil for 2 minutes to add light charring.
Try Turkey Strips – Slice turkey breast thinly and prepare it the same way as the chicken. It absorbs the marinade well and cooks quickly.
Add Zucchini Strips – Slice zucchini into thin ribbons and sauté them with the capsicum. They soften quickly and blend well with the chicken and spices.
Use Lime Juice with Tamari – Replace the lemon juice in the marinade with lime juice and add 1 teaspoon tamari. Tamari is gluten-free and adds gentle umami depth while staying Low FODMAP.
Storage and Shelf Life
Store cooked chicken and vegetables in an airtight container in the fridge for up to 2 days, keeping tortillas and toppings separate so they hold their texture.
Freeze the chicken mixture in small portions for up to 2 months, making sure the container is tightly sealed to prevent ice crystals.
Thaw overnight in the fridge. Reheat in a pan over low heat until warmed through, adding a small splash of water or oil if needed to loosen the mixture.
Mexican Favourites for Your Next Meal
Low FODMAP Chicken Fajitas Recipe
When you want a dinner full of colour but still gentle on the stomach, these Low FODMAP Chicken Fajitas make such an easy favourite for any day of the week.
Ingredients
Marinade
- 120 g – ¼ lb chicken – sliced (I use chicken tenderloins)
- ⅓ tbsp garlic-infused oil
- ⅓ tbsp lemon juice
- ¼ tsp salt
- ¼ tsp oregano
- ¼ tsp cumin powder
- ⅛ tsp coriander powder
- ⅛ tsp paprika
Fajitas
- marinated chicken
- ⅓ tbsp garlic-infused oil
- 50 g red capsicum – ⅓ of a medium capsicum/red bell pepper, sliced
- 1.5 spring onion – chopped, green parts only
- salt – to taste
To Serve
- tortillas
- coriander leaves
- lactose-free sour cream
- lime
Instructions
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In a medium bowl, mix all the marinade ingredients together.
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Add the sliced chicken and marinate for at least 4 hours.
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Sauté the capsicum in ⅓ tablespoon garlic-infused olive oil until cooked. Add the green onions, sauté briefly, then remove from the pan. Season with salt.
-
Sauté the marinated chicken with the marinade until fully cooked.
-
Add the capsicum back to the pan and keep warm.
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Serve hot with my homemade Low FODMAP Tortillas, fresh coriander leaves, lactose-free sour cream, and lime juice.
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Hi Manu ~~ I had everything on hand except coriander leaves, including boned chicken thighs in the freezer. I used your recipe verbatim, cooked it in my large cast iron frying pan and it turned out great. I substituted cilantro for the coriander leaves. This was a big hit and I’ll definitely be making it again and again. Thanks for sharing!