Dairy-Free Fajita Chicken
Elevate your Tex-Mex night with this irresistible Dairy-Free Fajita Chicken recipe! Packed with vibrant flavors and colorful vegetables, this simple yet satisfying dish features tender strips of seasoned chicken, sautéed with crisp bell peppers and red onions, all infused with smoky spices like cumin, paprika, and chili powder. A zesty lime and garlic marinade takes this dish to the next level, while fresh cilantro adds a burst of freshness. Perfectly wrapped in warm, dairy-free flour tortillas, this fajita recipe is ideal for anyone seeking a crowd-pleasing and allergy-friendly meal. Ready in just 40 minutes, it's the ultimate choice for quick weeknight dinners or festive gatherings!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 large red bell pepper
- 1 large green bell pepper
- 1 large yellow bell pepper
- 1 large red onion
- 3 tablespoons olive oil
- 1 large lime
- 3 cloves minced garlic
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon chili powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro
- 8 pieces flour tortillas (dairy-free)
Instructions
Start by slicing the chicken breasts into thin strips, approximately 1 inch wide.
Core and seed the bell peppers, then slice them into thin strips.
Peel the red onion and slice it into thin strips, similar in size to the bell peppers.
In a large bowl, combine the olive oil, juice of the lime, minced garlic, ground cumin, paprika, chili powder, salt, and black pepper. Whisk to combine thoroughly.
Add the sliced chicken to the bowl and mix to ensure all pieces are well coated with the seasoning mixture.
In a large skillet or cast iron pan, heat 1 tablespoon of olive oil over medium-high heat.
Once the oil is hot, add the seasoned chicken strips. Cook for about 6-8 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken from the pan and set aside.
In the same skillet, add the remaining olive oil and toss in the sliced peppers and red onion.
Stir-fry the vegetables for about 5-7 minutes until they are tender-crisp.
Return the cooked chicken to the skillet with the vegetables and toss everything together to combine. Cook for an additional 2 minutes to blend the flavors.
Chop the fresh cilantro and sprinkle it over the chicken and vegetable mixture.
Warm the dairy-free flour tortillas according to package instructions.
Serve the fajita chicken filling hot in the warmed tortillas. Optionally, garnish with additional lime wedges or cilantro.
Nutrition Facts
Calories |
2999 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.8 g | 129% | |
| Saturated Fat | 21.4 g | 107% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 5115 mg | 222% | |
| Total Carbohydrate | 266.1 g | 97% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 36.3 g | ||
| Protein | 256.7 g | 513% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 564 mg | 43% | |
| Iron | 25.6 mg | 142% | |
| Potassium | 3656 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
