Chicken and Vegetable Fajitas
Flavorful weeknight Mexican-American restaurant inspired fajitas from home.
Course: Main Course
Cuisine: American, Mexican, Tex-Mex
- 1 lb chicken breasts sliced or cubed
- 1 bell pepper sliced
- 1 medium zucchini sliced
- 1/2 onion, sliced optional; leave out if low-FODMAP
- avocado or guacamole
- salsa and/or tomatoes
- cheese optional
- cilantro optional
- lime wedges
Chicken Marinade Ingredients:
- 1/4 cup tamari or soy sauce or coconut aminos
- 1 tbsp chili powder
- 1 tbsp cumin powder
- dash of cayenne
Marinate the chicken while you slice your veggies.
Add the veggies to a hot cast iron with a little avocado or olive oil.
Once they cook down (about 5-6 minutes or so), add in the chicken with the marinade.
Cook everything together until the chicken is cooked through and the liquid has cooked out.
Serve with whatever you like to have with fajitas!