Cheesy Chicken Fajitas

Author: Adapted from Cooking Light Magazine

Serves: 4 (2 tacos each)

Ingredients

  • 2 teaspoons olive oil
  • 1 cup sliced red onion **
  • 1 cup sliced orange bell pepper
  • ½ cup fresh corn kernels
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 cup unsalted canned pinto beans, rinsed and drained **
  • ¾ cup chopped tomatoes
  • ½ cup unsalted chicken stock **
  • 1½ tablespoons fresh lime juice
  • 2 large chicken breasts
  • 4 ounces part-skim mozzarella cheese, shredded (about 1 cup) **
  • 8 (6-in.) corn tortillas
  • 8 teaspoons plain Greek yogurt
  • ½ ripe peeled avocado, cut into 8 slices

Instructions

  1. Preheat broiler to high.
  2. Boil chicken breasts in salted water for about 25 minutes (until easily they are shredded). Take the chicken out and shred it as much as possible.
  3. Heat oil in a large ovenproof skillet over medium-high. Add onion, bell pepper, corn, salt, and pepper to pan; sauté 3 minutes or until crisp-tender. Add beans, tomatoes, stock, and juice; cook 2 minutes. Top vegetable mixture with chicken; sprinkle evenly with cheese.
  4. Place pan in oven; broil 3 minutes or until cheese melts.
  5. Heat tortillas according to package directions. Divide chicken mixture evenly among tortillas; top each with 1 teaspoon Greek yogurt and 1 avocado slice.

Notes

** If you are following a low FODMAP diet, omit the onion and use a Tuscan olive oil to replace the plain olive oil (if you wish, not necessary). Look for a chicken stock that doesn’t contain garlic or onion (Progresso Tuscany Chicken Broth is one, others in my “low FODMAP Cabinet Essentials” post). The beans will be an issue if you’re sensitive to Oligosaccharides, but this could be remedied by taking a Beano enzyme supplement. If you’re lactose intolerant cut the cheese amount in half, or don’t modify because there isn’t significant amounts of lactose in mozzarella cheese!

Nutrition Information

Serving size: 2 tacos Calories: 435 Fat: 15 g Carbohydrates: 50 g Protein: 25 g

It’s tough to eat Mexican food when following a low FODMAP diet. I feel like onion is in just about every recipe and sub-ingredient.  However, I made these fajitas lower FODMAPs and they were still delicious, and onion-lover husband approved. They were also pretty tasty as leftovers.  One night I just ate everything without a tortilla, and on top of some wilted spinach.  It was great!