121
Gluten Free Chicken Fajitas
Prep time
Cook time
Total time
Author: Jan Withington
Recipe type: Main
Serves: 4
Ingredients
- 2 to 3 pounds skinless and boneless chicken thighs
- 1 teaspoon McCormick Ground Cumin - gluten free
- 1 tablespoon McCormick Paprika - gluten free
- ½ teaspoon McCormick Garlic Powder - gluten free
- ½ teaspoon McCormick Chili Powder - gluten free
- kosher salt
- black pepper
- olive oil
- 1 yellow bell pepper, seeded and thinly sliced
- 1 green bell pepper, seeded and thinly sliced
- 1 medium red onion, thinly sliced
- ¼ cup water
- 1 lime, cut into wedges
- fresh cilantro, chopped
Instructions
- In a small bowl, combine paprika, cumin, and chili pepper.
- Place chicken in a large bowl and drizzle a splash of olive oil. Season with salt, pepper and about half of the seasoning mix. Reserve the other half for the vegetables. You might not need all the seasoning.
- Heat a cast iron pan to medium high heat and add a splash of olive oil. Grill the chicken about 3 to 4 minutes per side and transfer to a chopping board and cut into bite pieces.
- On the same pan, add more olive oil then the onions and bell peppers. Saute until soft about 5 to 7 minutes. Season with the remaining seasoning and add ¼ cup water. Stir and simmer until thickened. Serve with the chicken, lime wedges and cilantro. Yum!
Notes
Serve with:
Mission Tortillas - gluten free
Mission Tortillas - gluten free
