Fabulous Fajita Bowl (low FODMAP)
15 Minutes prep • 20 Minutes cook • Low FODMAP • Gluten-free • Serves 4 • Ok to make-ahead: Steps 1 - 2
Traditional fajitas are served in a flour tortilla and they rely heavily on caramelized onions to deliver their flavor so they aren’t exactly a low FODMAP item! Fajita bowls are delicious and definitely less messy to eat than a traditional fajita! And, taste challenge accepted! This recipe is incredibly flavorful and authentic without any of the FODMAPs! You can make it with chicken or shrimp or some of each. It’s pretty quick to make so don’t hesitate to make this as a delicious weeknight meal or a fun weekend dinner buffet.
Ingredients
3 tablespoons garlic-infused olive oil
2 chicken breasts, boneless and skinless, cut into thin strips across the grain
OR 1 pound shrimp, shelled, deveined, and tails removed
2 Tablespoons Smoke N Sanity Taco Seasoning* or you can use our taco seasoning
1/2 red bell pepper, sliced
1/2 yellow bell pepper, sliced
Juice of one lime
For serving:
1/2 avocado, sliced
2 Roma tomatoes, chopped
1/2 cup extra sharp cheddar cheese, grated
1/4 cup cilantro, chopped
Lactose-free sour cream
Lime wedges
Corn tortillas, heated (optional)
Directions
(1) Prepare the chicken: Remove chicken breasts from the package and lay on a rimmed plate or baking dish. Season both sides of each breast lightly with Kosher salt. Cover with plastic wrap and refrigerate until ready to use at least 4 hours before cooking.
(2) Prepare serving accompaniments: Grate the cheese, chop the tomatoes and the cilantro, and cut the limes. Set aside. Chop the carrots and the green onions, and remove the corn from the cob if you’re also making our Mexican rice.
Make-ahead note: This chicken is pretty quick to cook but the texture and flavor benefit greatly from early salting. So, salt your chicken and let it sit for at least 4 hours before you cook it (or overnight even better!)
(3) Cook the rice: Follow our Mexican rice recipe which takes about 30 minutes to prepare.
(4) Cook the peppers: Heat 1 tablespoon of the oil in a large frying pan. when hot, add the peppers. Cook, stirring frequently, for about 2 - 3 minutes. Remove from pan to a warmed serving dish.
(5) Cook the chicken: Heat the oil in a large frying pan. when hot, add about 1/3 of the chicken breast pieces. Spread out and don’t crowd in the pan so the meat cooks quickly and stays tender. Cook for about 1 minute, then flip the chicken and cook for another 30 seconds to 1 minute on the second side until the chicken is just barely cooked through. Squeeze some lime juice over the chicken. Taste and add a sprinkle of salt if needed. Remove the chicken to the warmed serving dish. Repeat in two more batches with the remaining chicken, adding oil to the pan and letting it get nice and hot before adding the next batch of chicken.
(6) Finish: When all the chicken is cooked, heat the tortillas in the microwave under a damp towel until pliable.
(7) Plate and serve: Fill each tortilla with chicken, peppers, sliced avocado, cheddar cheese, tomatoes, cilantro, and sour cream. Serve with lime wedges alongside our Mexican rice.
Eat and enjoy every bite because you can!
Traditional Variation: Add corn tortillas and have traditional fajitas that are still low FODMAP!
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