Gluten Free Chicken Fajitas: Recreate Restaurant Quality in Your Kitchen
Chicken fajitas made with tender chicken infused with homemade fajita seasonings, colorful bell peppers and caramelized onions. gluten free, dairy free, low carb
Servings 6
Calories 165kcal
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
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.
Nutrition
Calories: 165kcal | Carbohydrates: 6.2g | Protein: 21.9g
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