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Chicken fajitas in a skillet with capsicum, lime, and coriander.

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.

Course: Main
Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 15 minutes
Marinating Time: 4 hours
Total Time: 4 hours 25 minutes
Servings: 1
Author: Manuela Zangara

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

  1. In a medium bowl, mix all the marinade ingredients together.
  2. Add the sliced chicken and marinate for at least 4 hours.
  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.
  4. Sauté the marinated chicken with the marinade until fully cooked.
  5. Add the capsicum back to the pan and keep warm.

  6. Serve hot with my homemade Low FODMAP Tortillas, fresh coriander leaves, lactose-free sour cream, and lime juice.