I absolutely LOVE Mexican food! There is something about the combination of flavors and spices that just makes it so unique and delicious. One of the great things about Mexican cuisine is that it is all mostly gluten free to begin with because everything is prepared with fresh, natural ingredients.
This dish is so fun and easy to make, I probably make it on a weekly basis and cannot seem to get sick of it! If you’re busy, like me (and everybody else in the world) the thought of taking hours to prepare a healthy all natural gluten free and dairy free dinner after a long day of work can be daunting. That is why I created this recipe in the fashion that I did. It takes roughly 15-20 minutes to prepare (and you can even prep it the night before.. LIFE HACK) and 25 minutes to cook.
Growing up I used to LOVE the chicken fajitas my mother would make for dinner. After I was diagnosed with Celiac Disease, I became interested in taking old recipes that I loved and tweaking them to meet my personal dietary needs. This was an easy one to change, I even added a few ingredients and made everything organic. Anybody with food allergies, intolerances and Celiac knows how important it is to eat at home and prepare the food ourselves to ensure that there is no chance of cross contamination.
Rainbow Chicken Fajitas – Organic, Gluten Free & Dairy Free
Ignite your taste buds with this flavor packed healthy dish that the whole family will enjoy!
- 1 Organic Green Bell Pepper
- 1 Organic Yellow Bell Pepper
- 1 Organic Red Bell Pepper
- 1 Organic Orange Bell Pepper
- 1 cup Olive Oil divided
- 2 lbs Organic Chicken Breast this is about 4 breasts
- 1 small Organic Red Onion
- 1-2 Organic Lime(s)
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 2 tsp Cumin
- 2 tsp Chili Powder
- 1 tsp Paprika
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 8 Small Organic Corn Tortillas Food For Life brand is really good!
Preheat oven to 400°. Start off by chopping all of the bell peppers into slices (about 1" by 1") and place into glass baking container. (9" by 12" works best) Then slice onion into rings and then slice rings in half and separate. Add onions to peppers.
Take 1/4 cup of olive oil and add it to medium sauté pan. Add chicken breasts and sauté until most of the pink is gone (do not fully cook chicken as it will finish cooking while you bake it).
Remove chicken from pan and dice. It will still be pink in the middle and that is okay! Add chicken to glass baking container with bell peppers and onions. Add remaining 3/4 cup of olive oil and spices and mix everything together.
Place baking container into oven and bake for 25 minutes.
Remove from over and let cool for 5-10 minutes.
Serve on 2 corn tortillas. About 1/2 cup per tortilla. Enjoy!