Gluten Free Chicken Fajitas (DF too!)

chicken breast

🥗Healthier: chicken thighs

💰Cheaper: chicken thighs

Thighs are often more flavorful and less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is typically less expensive.

Thinly slice chicken into strips. Set aside.

Place a large zip topped bag in a bowl. Add all of the marinade ingredients: olive oil, lime juice, brown sugar, salt, cumin, garlic salt, smoked paprika, onion powder, chili powder, black pepper, dried oregano, liquid smoke.

Place sliced chicken into marinade. Close the bag and give it a good massaging to stir around the marinade and ensure it's touching all the chicken pieces.

Set in the refrigerator for 30 minutes up to overnight (aim for at least four hours).

When it's time to cook, thinly slice your onion and bell peppers, set aside.

Place a large cast iron skillet, or non-stick pan over medium high heat.

Dump the chicken and marinade from the bag into the hot skillet.

Bring this to a boil to ensure the marinade is safe to eat. Stir frequently until the onions are soft and the chicken is cooked through (about ten minutes). Use a digital thermometer to make sure.

Remove the chicken and onions.

Place the diced bell peppers in the remaining juices, stirring frequently until they're crisp tender (or to your liking).

Add back in the chicken and onions and stir to mix everything together.

Serve immediately with tortilla shells of your choosing, and any sides you desire.

Store leftover meat/pepper/onion mixture separately from tortillas in the fridge in an airtight container for 2-3 days.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary