Today I am back with another delicious Mexican recipe: Low Fodmap Chicken Fajitas. I am so happy I was able to make these Low Fodmap!
I love Fajitas! I still remember the first time I had them. I was in Cancun and it was the first Mexican meal I had in Mexico. This happened over 15 years ago and the food was so good that I still remember it today!
These Low Fodmap Chicken Fajitas are really easy to make. In fact, I make them often and they have become part of my usual menu plan/rotation.
If you are not following the Low Fodmap diet, you can simply swap the green onions with regular sliced onions (about ¼ to ½ an onion per person).
Serve these Low Fodmap Chicken Fajitas hot with my home-made Low Fodmap Tortillas, fresh coriander leaves, lactose-free sour cream, and lime juice for a super delicious meal!
Enjoy and don’t forget to check out my video recipe and to leave a comment to let me know how you like it!
Low Fodmap Chicken Fajitas
Ingredients
Marinade
- 120 gms – ¼ lb. chicken sliced (I use chicken tenderloins)
- 1/3 tbsp garlic infused oil
- 1/3 tbsp lemon juice
- 1/4 tsp salt
- 1/4 tsp oregano
- 1/4 tsp cumin powder
- 1/8 tsp coriander powder
- 1/8 tsp paprika
Fajitas
- Marinated chicken
- 1/3 tbsp garlic infused oil
- 50 gms red capsicum 1/3 of a medium capsicum/pepper, sliced
- 1.5 spring onion green parts only, chopped
- Salt to taste
- Tortillas
- Coriander leaves
- Lactose-free sour cream
- Lime
Instructions
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In a medium bowl, mix together all the marinade ingredients.
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Add the sliced chicken and marinate for 4 hours at least.
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Saute the capsicum with 1/3 tbsp garlic infused olive oil until cooked. Add the green onions and saute briefly. Remove from the pan. Add salt to taste.
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Saute the marinated chicken (with the marinade) until cooked through.
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Stir in the capsicum and keep warm.
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Serve hot with my home-made Low Fodmap Tortillas, fresh coriander leaves, lactose-free sour cream, and lime juice.
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!