Chicken Fajita Bowls*
You Will Need
  • 2 teaspoons low FODMAP taco seasoning (e.g., Fody)
  • 2 Tablespoons fresh lime juice
  • 2 Tablespoons garlic-infused olive oil
  • 1 teaspoon freeze-dried chives
  • 1 medium green pepper, seeds removed and sliced (about 1 cup or 150 grams of sliced green bell pepper)
  • 1/2 medium red bell pepper, seeds removed and sliced (about 1/2 cup or 75 grams of sliced red bell pepper)
  • 1 to 1 1/4 pounds boneless, skinless thighs, thinly sliced across the grain
  • 2 cups cooked brown rice
​Optional garnishes: fresh cilantro and lime wedges
​
Serves 4 
​
​*Low FODMAP
What To Do
Preheat oven to 425ºF. Cover a large sheet pan with parchment paper and coat with nonstick cooking spray.

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

Spread the chicken and pepper mixture onto the prepared sheet pan. Bake for 8 minutes. Stir the chicken and pepper slices and then bake 7-8 more minutes until the chicken temperature measures 165 with a food thermometer and peppers are fork-tender.

Serve warm over cooked brown rice. 

​NOTES: Refrigerate leftovers in an airtight container for up to 3 days.
Source: ​Fun Without FODMAPS by Em Schwartz, RDN