Chicken Fajita Salad Bowls (low FODMAP)

30 Minutes prep • 20 Minutes cook • Low FODMAP • Serves 4-6 • Ok to make ahead: Steps 1-2

All the great taste of fajitas, combined with a delightful array of vegetables, makes this chicken fajita salad bowl a perfect one-dish meal. The roasted corn and Cotija cheese give the salad a wonderful Mexican street food flavor, while the lettuce and lime vinaigrette make it taste like a salad. It’s fresh, flavorful, healthy, and low FODMAP of course.

Ingredients: Fajitas

2 tablespoons garlic-infused olive oil

1 1/2 pounds boneless chicken breasts or thighs, thinly sliced

2 tablespoons smoked paprika

2 teaspoons chili powder

1 teaspoon dry cumin

1 teaspoon Kosher salt and 1/4 teaspoon black pepper

3 green onions, green part only, chopped

3 bell peppers, sliced

3-4 cups cooked rice

3 cups grilled corn kernels

1/2 cup cotija cheese or Feta cheese, crumbled

Chopped lettuce, jalapeños, and cilantro, for serving

Ingredients: Lime Vinaigrette

3 tablespoons cup garlic-infused olive oil

3 tablespoons plain yogurt

3 tablespoons lime juice

2 teaspoons maple syrup

1 teaspoon Smoke N Sanity Essence of Garlic Salt

1/4 teaspoon red chili pepper flakes (or to taste)

Directions

(1) Prepare the chicken: This step is optional but results in a more flavorful and tender chicken. Remove chicken from the package, and put it in one layer on a rimmed plate or baking dish. Season both sides of each piece lightly with Kosher salt (about 1/4 - 1/2 teaspoon per side). Cover the dish with plastic wrap and refrigerate until ready to use, ideally about 4 hours before cooking or overnight.

(2) Make the vinaigrette: Combine all ingredients in a glass jar and shake well to combine. Taste, and season with salt as needed.

Make-ahead note: At this point, you may leave the chicken and the vinaigrette in the refrigerator until you are ready to prepare the meal.

(3) Prepare: Slice the chicken across the grain into strips, then toss together with the olive oil, smoked paprika, chili powder, cumin, salt, and pepper. Meanwhile, put the rice on to cook per package instructions.

(4) Cook the chicken: Heat a large skillet over medium-high to high heat. When the pan is warm, add the garlic-infused olive oil. When the oil is hot, add the chicken and cook until it’s seared all over and cooked through, about 8-10 minutes. Remove the chicken to a plate and set aside.

(5) Cook the peppers: In the same skillet, add the green onions and cook for about a minute. Add the sliced bell peppers, sprinkle the remainder of the seasoning mixture over the vegetables, and cook until the peppers are tender, about 3 minutes. Add the chicken back to the pan with the peppers and toss to combine.

(6) Plate and serve: Put a scoop of rice in each bowl. Spoon the chicken and peppers over the rice. Top with lettuce and grilled corn. Then pour over the vinaigrette. Crumble the cheese over each bowl. Top with chopped lettuce, jalapeños, and cilantro.

Eat and enjoy every bite because you can!

Recipe note: I use Diamond Crystal Kosher salt in all my recipes because it has a wonderful flat and crisp flake that tastes delicious. It is also the least salty salt available so you can use it more liberally as a seasoning than you can table salt or sea salt. If you use another type of salt, you may need to reduce the amount so it is not over-salted. 

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