Soy-Free Fajita Chicken
Experience the vibrant flavors of Tex-Mex cuisine with this mouthwatering Soy-Free Fajita Chicken recipe, perfect for those seeking allergy-friendly options without sacrificing taste. Tender strips of chicken are marinated in a zesty blend of lime juice, smoked paprika, garlic, and cumin, delivering bold, smoky undertones in every bite. Fresh bell peppers and red onion add a colorful touch and satisfying crunch, while warm corn tortillas keep this dish naturally gluten-free. Ready in just 35 minutes, this quick and healthy dinner is ideal for busy weeknights or casual gatherings. Finish with a sprinkle of fresh cilantro and serve hot for a fajita feast that’s both simple and unforgettable!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 3 tablespoons Olive oil
- 2 tablespoons Lime juice
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 medium, sliced Green bell pepper
- 1 medium, sliced Red bell pepper
- 1 medium, sliced Yellow bell pepper
- 1 medium, sliced Red onion
- 0.25 cup, chopped Fresh cilantro
- 8 pieces Corn tortillas
Instructions
Start by slicing the chicken breasts into thin strips.
In a large bowl, combine the olive oil, lime juice, garlic powder, onion powder, smoked paprika, ground cumin, chili powder, salt, and black pepper.
Add the sliced chicken to the marinade, ensuring that all pieces are well coated. Let it marinate for at least 15 minutes, or up to 1 hour in the refrigerator for more flavor.
Heat a large skillet over medium-high heat. Add a tablespoon of olive oil to the skillet.
Add the marinated chicken strips to the skillet and cook for 5-7 minutes, or until the chicken is thoroughly cooked and no longer pink. Remove the chicken from the skillet and set aside.
In the same skillet, add the sliced green, red, and yellow bell peppers, as well as the sliced red onion.
Sauté the vegetables for about 5 minutes, or until they start to soften and develop some caramelization.
Return the cooked chicken to the skillet with the vegetables and toss everything together until well mixed and heated through.
Warm the corn tortillas in a dry skillet or microwave until soft and pliable.
Serve the soy-free fajita chicken mixture on warmed corn tortillas, garnished with fresh chopped cilantro.
Nutrition Facts
Calories |
2060 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.9 g | 87% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 1594 mg | 69% | |
| Total Carbohydrate | 226.4 g | 82% | |
| Dietary Fiber | 38.1 g | 136% | |
| Total Sugars | 18.8 g | ||
| Protein | 139.0 g | 278% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 368 mg | 28% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 2876 mg | 61% | |
*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.
