Chicken Fajitas (Adapted) - Fathom Cooking

Name: Chicken Fajitas (Adapted) - Fathom Cooking
Total time: 35 min
Ingredients: 1.5 lbs (680g) boneless chicken breasts, sliced into strips Low FODMAP Info; 2 tablespoons garlic-infused olive oil Low FODMAP Info; 1 tablespoon lime juice Low FODMAP Info; 1 teaspoon cumin Low FODMAP Info; 1 teaspoon paprika Low FODMAP Info; 1/2 teaspoon oregano Low FODMAP Info; 1/2 teaspoon salt Low FODMAP Info; 1/4 teaspoon black pepper (optional) Low FODMAP Info; 2 medium zucchini, sliced into strips (optional, for remission) Low FODMAP Info; 1 tablespoon olive oil (for zucchini) Low FODMAP Info; 8 small corn tortillas (use corn for gluten-free) Low FODMAP Info; 1 avocado, sliced (1/4 per serving, optional) Low FODMAP Info; Lactose-free sour cream (optional) Low FODMAP milk Info; Fresh cilantro (optional) Low FODMAP Info; Lime wedges (optional) Low FODMAP Info; 1 Whisk together garlic-infused oil, lime juice, cumin, paprika, oregano, salt, and pepper in a medium bowl until combined. Equipment: medium bowl, whisk; 2 Add chicken strips and toss to coat every piece with the marinade.; 3 Let sit at room temperature for 15 minutes, or cover and refrigerate for up to 4 hours for deeper flavor. Tip: For deeper flavor, cover and refrigerate for up to 4 hours; 5 Add chicken strips in a single layer, working in batches if needed to avoid crowding. Tip: Working in batches prevents steaming and ensures proper char; 6 Cook without moving for 3-4 minutes, until the bottom develops dark char marks.; 7 Flip and cook another 3-4 minutes until the chicken is cooked through and reaches 165°F (74°C) internally. 165°F (74°C); 8 Transfer chicken to a plate and tent loosely with foil to keep warm. Equipment: plate, foil; 10 Warm tortillas in a dry skillet over medium heat for 30 seconds per side, until pliable and lightly toasted.; 11 Pile chicken and zucchini (if using) onto each tortilla. Top with sliced avocado, a dollop of lactose-free sour cream, and fresh cilantro.; 12 Serve immediately with lime wedges on the side for squeezing.

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Charred chicken strips seasoned with cumin and paprika, skipping the traditional peppers and onions that trigger symptoms. Garlic-infused oil delivers flavor wi

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Ingredients

1.5 lbs (680g) boneless chicken breasts, sliced into strips Low FODMAP Info
2 tablespoons garlic-infused olive oil Low FODMAP Info
1 tablespoon lime juice Low FODMAP Info
1 teaspoon cumin Low FODMAP Info
1 teaspoon paprika Low FODMAP Info
1/2 teaspoon oregano Low FODMAP Info
1/2 teaspoon salt Low FODMAP Info
1/4 teaspoon black pepper (optional) Low FODMAP Info
2 medium zucchini, sliced into strips (optional, for remission) Low FODMAP Info
1 tablespoon olive oil (for zucchini) Low FODMAP Info
8 small corn tortillas (use corn for gluten-free) Low FODMAP Info
1 avocado, sliced (1/4 per serving, optional) Low FODMAP Info
Lactose-free sour cream (optional) Low FODMAP milk Info
Fresh cilantro (optional) Low FODMAP Info
Lime wedges (optional) Low FODMAP Info
1 Whisk together garlic-infused oil, lime juice, cumin, paprika, oregano, salt, and pepper in a medium bowl until combined. Equipment: medium bowl, whisk
2 Add chicken strips and toss to coat every piece with the marinade.
3 Let sit at room temperature for 15 minutes, or cover and refrigerate for up to 4 hours for deeper flavor. Tip: For deeper flavor, cover and refrigerate for up to 4 hours
5 Add chicken strips in a single layer, working in batches if needed to avoid crowding. Tip: Working in batches prevents steaming and ensures proper char
6 Cook without moving for 3-4 minutes, until the bottom develops dark char marks.
7 Flip and cook another 3-4 minutes until the chicken is cooked through and reaches 165°F (74°C) internally. 165°F (74°C)
8 Transfer chicken to a plate and tent loosely with foil to keep warm. Equipment: plate, foil
10 Warm tortillas in a dry skillet over medium heat for 30 seconds per side, until pliable and lightly toasted.
11 Pile chicken and zucchini (if using) onto each tortilla. Top with sliced avocado, a dollop of lactose-free sour cream, and fresh cilantro.
12 Serve immediately with lime wedges on the side for squeezing.