Gluten-Free Chicken Fajitas: Recreate Restaurant Quality in Your Kitchen

Gluten free chicken fajitas made with juicy, tender chicken and colorful peppers and onions is a restaurant quality dish you can easily make at home. And it’s gluten free, low carb, and dairy free so everyone at your table can enjoy it!

This gluten free chicken fajita recipe has succulent, tender chicken infused with homemade fajita seasonings, paired with vibrant red, yellow, and green bell peppers and caramelized onions. Oh, the aroma that fills the air!

And if you’re craving more chicken inspiration, don’t miss out on my full collection of mouthwatering chicken recipes!

The first time I made this recipe, it was for my daughter’s birthday. She had been reminiscing about the delicious fajitas she used to enjoy before going gluten-free.

Determined to make her day extra special, I decided to recreate that restaurant-quality dish she loved so much.

A Gluten-Free Twist on a Mexican Classic

It’s easier than you think to make chicken fajitas in your own kitchen. With carefully selected gluten free ingredients and several surefire tips, you simply can’t go wrong.

Traditionally, the meat and veggies are grilled. I’m using my cast iron griddle pan to get a nice sear and those iconic grill lines. 

Fajitas are usually served rolled up in a tortilla. Flour tortillas are not gluten free. No problem. Gluten free soft tortillas are available in the supermarket. 

Read my gluten free tortilla review in my gluten free chicken enchiladas recipe.

PRO TIP

I recommend warming each tortilla in a little oil in a skillet. It will enhance their flavor and make them easier to roll.

One more thing before we get to the recipe.

Marinate in brine for tender chicken

An hour before you’re ready to start cooking, prepare a brine for the chicken breasts. Don’t skip this step. Your chicken will turn out so tender and juicy after marinating in a salt brine: salt, water, lemon juice, oil, parsley, and pepper.

Just cover and refrigerate for an hour.

Once your chicken is finished brining, take it out of the refrigerator and let it come to room temperature. This will take about thirty minutes.

Then rinse off the brine and pat the chicken dry with paper towels. 

You can discard the brine.

Ingredients

Along with your chicken, you’ll only need a handfull of ingredients to master this flavorful dish.

• Today, I am using skinless and boneless chicken breasts. Alternatively, you have the option of using chicken tenders or thighs. Thighs, in particular, don’t require brining as they naturally possess tenderness.

• Onions and three different colors of bell peppers makes the dish so pretty, as well as, flavorful. Yellow and red bell peppers are slightly sweeter than the green, with red being the most pronounced. You could go with just green if you prefer.

• Fajita seasoning is similar to taco seasoning, but milder with less chili powder and more garlic and onion. The spices are: chili powder, garlic powder, paprika, onion powder, oregano, salt, and pepper.

I prefer to make blends at home because you can tweak it until you get it to just that level of spiciness that your taste buds are craving and store-bought seasoning mixes can contain added sugar, maltodextrin, silicon dioxide, milk or other unknown natural flavors.

You can go with store-bought fajita seasoning mix or even taco seasoning if you prefer.

Ready to begin? Let’s get cooking!

Instructions

*Free printable recipe card is available at the end of the post. 

To begin, rub the chicken breasts all over with your homemade seasoning mixture.

Heat oil in your griddle or skillet. When the oil is hot, but not smoking add the chicken breasts and cook for 7-8 minutes on each side depending upon the size of the chicken breasts.

The chicken is done at 160℉ as measured with a food thermometer in the thickest part before removing meat from the griddle.

Let the chicken rest before slicing against the grain into strips.

Meanwhile, cook you veggies in the same pan until tender and caramelized. Season with salt and pepper.

Now you can toss you chicken back in with its juices and stir or put out a spread serving each separately with toppings and sides.

And that’s it. Quick gluten free and low carb chicken fajitas.

Pro tips and recipe notes

• Traditionally, fajitas are made with grilled meat and vegetables. This recipe works with beef, as well. Cooking your meat on a griddle on the stove works to get a nice sear and those iconic grill lines.
• No cast iron griddle?  A cast iron skillet or stainless steel skillet are fine too.
• In this recipe, I use avocado oil. It’s very heat-stable with one of the highest smoke points making it one of the best possible oils for this type of cooking. You can go with whichever oil you prefer.
• When you cook your chicken, don’t crowd the pan. As your meat cooks, it will start to give off moisture. If there’s not enough room, it’ll steam instead of browning. You want the chicken to be opaque with a nice sear.
• Make a larger batch of fajita seasoning mix. It will keep for up to six months in a dry place.
• Slice veggies up to a day before to save time. Keep them covered in an airtight container in the refrigerator.
• Leftovers will keep, covered in the fridge, for up to 4-5 days. It’s even better the next day and reheats well, too.

What sides or toppings go well with gluten-free and low-carb chicken fajitas?

Here are some healthy gluten free and low carb chicken fajita options.

Roll up some vegetables and meat strips in warm gluten free tortillas, or in lettuce wraps if you’re low carb like me. Homemade salsa or guacamole would be delicious inside the wraps or served on the side.

Serve your fajita mixture over rice, with a squeeze of fresh lime or lemon, with zucchini and corn sauté with bacon, or with a simple green salad if you’re low carb.

Top with pico de gallo, shredded lettuce, grated cheddar cheese, or a dollop of sour cream.

The moment of truth arrived when my daughter took her first bite. As she savored the explosion of flavors, she exclaimed, “Mom, this tastes just like fajitas!” You can imagine my delight. Time for a happy dance.

Are you ready to make gluten-free chicken fajitas in your own kitchen? Trust me, your taste buds will thank you, and you’ll be basking in the satisfaction of creating a restaurant-quality meal right at home. 

And if you have any questions, please reach out to me in the comments or shoot me an email. I’ll respond ASAP.

Love quick recipes? Try these 

Savory Chicken Stir Fry With Spinach, Mushrooms, And Tomatoes – This stir fry is big on flavor and easy to clean up since it’s all made in one pan.

Chicken And Broccoli In Gluten Free Stir Fry Sauce – This dish is easy to make at home but tastes just like a restaurant-quality dish. I show you how to make gluten free stir fry sauce.

One-Pot Paleo Stir Fry Chicken – Just four ingredients are the heart of this recipe but what really takes this stir fry to the next level is the beautiful white wine lemon butter sauce. So flavorful. So perfect.

Stir Fry Chicken With Sugar Free Teriyaki Sauce – This is nourishing and quick to make with lots of vegetables, easy homemade sauce, and tender chicken. And best of all, it’s keto, lowcarb, and gluten free.

Unstuffed Cabbage (Low Carb) – This quick variation takes just 30 minutes and is super easy to make.

Easy Paleo Chicken With Baby Spinach And Mini Sweet Peppers – Delicious and easy stir-fry paleo chicken with baby spinach and mini sweet peppers is ready in a snap.

Keto Low Carb Fried Cabbage And Knockwurst – Healthy and satisfying quick weeknight dinner or an easy meal to prep for grab-and-go lunches.

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5 from 2 votes

Gluten Free Chicken Fajitas: Recreate Restaurant Quality in Your Kitchen

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Chicken fajitas made with tender chicken infused with homemade fajita seasonings, colorful bell peppers and caramelized onions. gluten free, dairy free, low carb

Course Dinner

Cuisine American

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Brine time 1 hour hour

Servings 6

Calories 165kcal

Author Barbara Bianchi

Ingredients

• 2 pounds of chicken breasts skinless and boneless
• 3 bell peppers (green, yellow, & red) sliced into strips
• 1 onion sliced into strips
• 1/4 cup of oil for griddle

For brine

• 1/4 cup of lemon juice
• 1/4 cup of oil
• 1/2 cup of water
• a handful of parsley
• 1 tablespoon of salt
• 1/4 teaspoon of pepper

For fajita seasoning

• 1 teaspoon of garlic powder
• 1/2 teaspoon of chili powder
• 1/2 teaspoon of paprika
• 1/2 teaspoon of onion powder
• 1/2 teaspoon of cumin
• 1/2 teaspoon of dried oregano
• 1/2 teaspoon of salt
• 1/4 teaspoon of pepper

Instructions

For brine

• In a shallow dish, stir ingredients together until the salt is dissolved. Add chicken and cover and refrigerate for an hour.

  Once your chicken is finished brining, take it out of the refrigerator and let it come to room temperature. This will take about thirty minutes.

  Then rinse off the brine and pat the chicken dry with paper towels. 

  You can discard the brine.
  2 pounds of chicken breasts, 1/4 cup of lemon juice, 1/4 cup of oil, 1/2 cup of water, a handful of parsley, 1 tablespoon of salt, 1/4 teaspoon of pepper

For fajita chicken seasoning

• Stir spices together in a small bowl. Rub the chicken breasts with your homemade seasoning mixture.
  1 teaspoon of garlic powder, 1/2 teaspoon of chili powder, 1/2 teaspoon of paprika, 1/2 teaspoon of onion powder, 1/2 teaspoon of cumin, 1/2 teaspoon of dried oregano, 1/2 teaspoon of salt, 1/4 teaspoon of pepper

Cook chicken and vegetables

• Heat oil in your griddle or skillet. I use 1/4 cup. When the oil is hot, but not smoking add the chicken breasts and cook for 8 minutes on each side.

  The chicken is done at 160℉ as measured with a food thermometer in the thickest part before removing meat from the griddle.
  1/4 cup of oil
• Let the chicken rest for 5 minutes before slicing against the grain into strips.
• Meanwhile, cook you veggies in the same pan until tender and caramelized. Season with salt and pepper.

  Toss you chicken with the juices back in and stir or put out a spread serving each separately with toppings and sides.
  3 bell peppers (green, yellow, & red), 1 onion

Notes

• Traditionally, fajitas are made with grilled meat and vegetables. This recipe works with beef, as well. Cooking your meat on a griddle on the stove works to get a nice sear and those iconic grill lines.
• No cast iron griddle?  A cast iron skillet or stainless steel skillet are fine too.
• In this recipe, I use avocado oil. It’s very heat-stable with one of the highest smoke points making it one of the best possible oils for this type of cooking. You can go with whichever oil you prefer.
• When you cook your chicken, don’t crowd the pan. As your meat cooks, it will start to give off moisture. If there’s not enough room, it’ll steam instead of browning. You want the chicken to be opaque with a nice sear.
• Make a larger batch of fajita seasoning mix. It will keep for up to six months in a dry place.
• Slice veggies up to a day before to save time. Keep them covered in an airtight container in the refrigerator.
• Leftovers will keep, covered in the fridge, for up to 4-5 days. It’s even better the next day and reheats well, too.

Serving suggestions:

Roll up some vegetables and chicken mixture in warm gluten free tortillas, or in lettuce wraps if you're low carb like me. Homemade salsa or guacamole would be delicious inside the wraps or served on the side.

Serve your fajita mixture over rice, with a squeeze of fresh lime or lemon, with zucchini and corn sauté with bacon, or with a simple green salad.

Top with pico de gallo, shredded lettuce, grated cheddar cheese, or a dollop of sour cream.

Nutrition

Calories: 165kcal | Carbohydrates: 6.2g | Protein: 21.9g

did you make this recipe? We want to see! Take a pic, and tag @glutenfreehomestead on Instagram.