This flavorful Low FODMAP Chicken Fajitas recipe is made with chicken breast, colorful bell peppers, garlic-infused olive oil, ground cumin, and fresh lime juice. This recipe creates a healthy and satisfying main course that is savory, vibrant, and perfectly spiced without causing digestive discomfort. It is perfect for a quick weeknight dinner or a gut-friendly lunch and makes enough for 4 servings.

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Low FODMAP Chicken Fajitas Ingredients

1 lb (450 g) boneless, skinless chicken breast, sliced thin
2 tablespoons garlic-infused olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 green bell pepper, sliced
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon chili powder (check ingredients to ensure no onion or garlic powder is added)
1/2 teaspoon salt
1/4 teaspoon black pepper
Juice of 1 lime
Green tops of 2 scallions, sliced (green part only)
8 small gluten-free corn tortillas (check labels to confirm they are low FODMAP)

How To Make Low FODMAP Chicken Fajitas

Heat the oil: In a large skillet, heat the garlic-infused olive oil over medium-high heat until it shimmers.
Cook the chicken: Add the thinly sliced chicken breast to the pan. Cook for 5–7 minutes, stirring often, until the meat is cooked through and turns lightly golden brown.
Add the spices: Sprinkle the cumin, smoked paprika, chili powder, salt, and black pepper over the chicken. Stir well to ensure every piece is evenly coated with spices.
Sauté the peppers: Add the sliced red, yellow, and green bell peppers to the pan. Cook for 4–5 minutes until they are tender but still retain a slightly crisp texture.
Add acidity: Squeeze the fresh lime juice over the chicken and pepper mixture. Toss everything gently to combine the flavors.
Garnish the dish: Remove the skillet from the heat and sprinkle the sliced green scallion tops over the fajitas.
Serve warm: Warm up the gluten-free corn tortillas in a separate pan or microwave and serve the fajitas immediately.

Recipe Tips

Why Garlic-Infused Oil? Garlic cloves are high in FODMAPs, but the carbohydrates that cause issues are not soluble in oil. Using garlic-infused oil gives you the classic garlic flavor without the digestive upset.
Slice Chicken Thinly: To ensure the chicken cooks quickly and stays tender, slice it against the grain into thin strips. This prevents it from becoming tough or chewy.
Check Your Chili Powder: Many store-bought spice blends contain hidden onion or garlic powder. Always read the label to ensure your chili powder is made from pure ground chilies.
Green Scallions Only: The white bulb of the green onion (scallion) is high in FODMAPs. Only use the dark green leafy tops to keep this recipe gut-friendly.

What To Serve Low FODMAP Chicken Fajitas

These fajitas are delicious wrapped in corn tortillas, but you can add safe sides to make the meal heartier. Serve them with a side of steamed white rice or brown rice seasoned with cilantro and lime. For toppings, you can add lactose-free sour cream or shredded cheddar cheese (which is naturally low in lactose). A simple side salad with lettuce, cucumber, and a vinegar-oil dressing also pairs perfectly with the spiced chicken.

How To Store Low FODMAP Chicken Fajitas Leftovers

Refrigerate: Store the cooked chicken and pepper mixture in an airtight container in the refrigerator for up to 3 to 4 days. Keep the tortillas stored separately to prevent them from getting soggy.
Freeze: You can freeze the chicken and pepper mixture in a freezer-safe bag or container for up to 3 months. Thaw in the refrigerator overnight before reheating. Note that the peppers may become slightly softer after freezing.

Low FODMAP Chicken Fajitas Nutrition Facts

Serving Size: 2 fajitas (2 tortillas plus filling)
Calories: 380 kcal
Total Fat: 14g
Saturated Fat: 2g
Cholesterol: 75mg
Sodium: 420mg
Total Carbohydrate: 32g
Dietary Fiber: 5g
Sugars: 3g
Protein: 28g

Frequently Asked Questions

Can I use flour tortillas instead of corn? Traditional wheat flour tortillas are high in FODMAPs (fructans) and should be avoided during the elimination phase. Corn tortillas are generally low FODMAP and gluten-free, making them the safer choice.
Is this recipe spicy? It has a mild kick from the chili powder and paprika, but it is not overwhelmingly hot. If you are sensitive to spice or heat (capsaicin), you can reduce the amount of chili powder or omit it entirely.
Can I substitute the chicken with another protein? Yes, this seasoning blend works great with shrimp or steak strips. If using shrimp, reduce the cooking time to avoid rubbery seafood. You can also use firm tofu for a vegetarian option.
Why can’t I use regular onion? Onions are very high in fructans, a type of carbohydrate that ferments in the gut and causes symptoms for those with IBS. Using the green tops of scallions provides an onion-like flavor without the high FODMAP load.

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