Healthy Chicken Fajitas (Gluten-Free + GERD Friendly)
When I was diagnosed with Barrett’s Esophagus disease, I knew that Mexican cuisine was something I would have to give up, since most of it is chock full of garlic, onions and super spicy sauces.
The truth of the matter is that type of food really doesn’t agree with me anyway, and once I came to terms with the fact that I would no longer spend an idle Saturday evening sipping a margarita and noshing on nachos (OK, I didn’t really do that very often but as soon as it was off the table the idea of it suddenly sounded so fun), I decided to make an even better version of my favorite Mexican dish. I hope you dig (and dig into) these fajitas as much as I do!
The mushroom/zucchini mixture is really grounding and crazy delicious, and I actually think these are better than the real thing.
Ingredients:
1.5 lbs of chicken breast, cut into strips (you can have your butcher do this)
Mushrooms (one package, sliced, I like to use cremini mushrooms)
2 small zucchini
2 small yellow squash
1 tomato
1 tsp. Ground ginger
1.5 tsp. cumin
Juice from ½ lemon
1-2 tbsp. Olive oil
Cooking spray
For serving:
Coconut tortillas (I love the Real Coconut, easy to find at Whole Foods)
1 avocado
1/2 cup cilantro (chopped)
Sour cream (I like to use the real deal here, but you can do a dairy free version if you prefer. Tofutti has a good one)
Directions:
Wrap tortillas in tin foil and put in oven heated to 225 degrees
Chop the zucchini and squash into thin rounds, and dice the tomato (set tomato aside in a small dish)
Slice avocado into wedges, squeeze juice from ½ lime over them and add salt, set aside on a plate
Spray pan with a little cooking spray, then drizzle with olive oil. Once oil is hot, add the chicken. Cook for approx 2 minutes/side to brown, set aside
Deglaze the pan pan with lemon juice
Add more cooking spray and olive oil to pan, then add veggies, ginger, and cumin. Saute until veggies are soft, approx. 5-10 minutes. Add Chicken back to pan, stir to combine.
Serve in warm tortillas! Top with sour cream, diced tomatoes, avocado, and cilantro
So good!
