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What are citrus free baked fajitas? Simple, they’re fajitas that people like me, who are unfortunately allergic to lime, can eat. They are also way easier to make than stove top fajitas, especially if you’re serving more than two people. Which with fajitas, you should be! This citrus free baked chicken fajitas recipe makes plenty to serve a whole family or company of any kind. Fajitas in the oven also make for an easier cleanup, you simply have to take the foil off the tray and throw it away, done.
This elimination diet recipe simply swaps the lime juice for apple cider vinegar. It has the same acid effect of tanginess and meat tenderization without the allergen or sensitivity factor. This is a great way to reintroduce nightshades to an elimination diet. There are lots of bell peppers in the veggies as well as peppers in the seasonings. You should keep in mind though that nightshade sensitivities can be tricky. I found out that I am perfectly fine eating cooked peppers but raw ones still give me a rash. You should try a few different combinations and recipes for this category in your elimination diet before you move on to the next one.
As with pretty much any meat based recipe I strongly recommend getting a meat thermometer. This is a great tool to keep on hand in your kitchen for all sorts of recipes.
If you have already reintroduced corn or wheat then you are safe to serve these in tortillas like you would traditionally. I prefer wheat tortillas but that’s just my opinion. If you are gluten free or otherwise have a wheat or corn sensitivity or allergy then these citrus free baked chicken fajitas are also delicious served with rice. If you’re super lucky and already know you can have dairy, then cheese and sour cream it up for the rest of us! You can also top it with this lime free pineapple guacamole!
More fajita options for dietary restrictions
- Make it vegan! These don’t have to be chicken fajitas. You can easily make this recipe vegan by replacing the chicken with large sliced portobello mushrooms. I like to still place the mushrooms on a separate tray than the other veggies because they do release a lot of liquid. Don’t marinate them first, but do season with all the spices.
- Make it a gluten and corn free bowl! You don’t need tortillas to enjoy delicious citrus free baked chicken fajitas. Cook up some rice and serve it on top. This is especially delicious with fresh cilantro.
- Don’t like it too spicy? Use the red, orange, or yellow bell pepper and remove all of the seeds and membranes for the least amount of heat. Cut out the cayenne pepper completely.
- 3 boneless skinless chicken breasts, sliced into strips
- 3 or 4 large bell peppers, any colors, sliced into strips
- 1 yellow onion, thick sliced
- 1 red onion, thick sliced
- ¼ cup chicken broth
- 2 tbsp apple cider vinegar
- 2 tbsp olive oil
- 3 tsp chili powder
- 1 tsp cumin
- 1 tsp dried oregano
- ½ tsp garlic powder
- ½ tsp paprika
- ¼ tsp cayenne pepper (or more for more heat)
- 1 tsp salt
- extra oil, salt, and pepper
- in a large resealable bag combine broth, olive oil, vinegar, and all seasonings
- add chicken to the marinade and cover it all thoroughly
- seal the bag and place in fridge for at least 1 hour
- preheat oven to 425 F
- line two baking trays with aluminum foil
- drain the marinade off the chicken using a colander, you don’t want to bake it in standing liquid
- place the chicken in one layer on one baking tray
- on the other tray lay out all the veggies and drizzle with olive oil, season with salt and pepper
- bake the veggie tray for 15 minutes
- add the chicken tray, side by side with the veggie tray, cook for another 15 minutes
- check the chicken’s temp, if at internal temperature of 165 remove chicken from oven and tray, if not done yet carefully drain any excess liquid and bake for a few minutes more until internal temp is reached
- remove veggie tray, the tips of the peppers should have started to char
- serve hot out of the oven with rice and your favorite toppings