Low FODMAP Chicken Fajita Bowls

Name: Low FODMAP Chicken Fajita Bowls
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 tablespoons low FODMAP taco seasoning (or make your own); 2 tablespoons fresh lime juice; 2 tablespoons garlic-infused olive oil; 1 ½ medium red bell peppers, sliced; ½ medium green bell pepper, sliced; 1 to 1 ¼ pound boneless, skinless chicken thighs, thinly sliced across the grain; 2 cups cooked brown rice

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Prep Time: 15 minutes

Cook Time: 15 minutes

Total: 30 minutes

Servings: 4

Author : Em Schwartz, MS, RDN

supper meal prep one pan

Ingredients

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2 tablespoons low FODMAP taco seasoning (or make your own)2 tablespoons fresh lime juice2 tablespoons garlic-infused olive oil1 ½ medium red bell peppers, sliced½ medium green bell pepper, sliced1 to 1 ¼ pound boneless, skinless chicken thighs, thinly sliced across the grain2 cups cooked brown rice

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Instructions

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Step 1

Preheat oven to 425°F. Coat a large rimmed baking sheet with nonstick cooking spray.

Step 2

In a large bowl, whisk together taco seasoning, lime juice, and garlic-infused oil. Add bell pepper slices and chicken pieces. Toss until the chicken and peppers are well-coated and the seasoning is evenly distributed.

Step 3

Spread the chicken and veggie mixture on to the prepared baking sheet, arranging in a single even layer.

Step 4

Bake for 8 minutes. Stir the chicken and pepper slices. Then, bake for an additional 7-8 minutes or until the chicken is completely cooked and the veggies are fork-tender.

Step 5

Serve warm over cooked brown rice. Garnish with optional green onion tops (green parts only), cilantro, and lime wedges.