Chicken Fajitas – Candida Diet Recipe

I love Mexican food and chicken fajitas are something that I frequently order when out.  I am not sure why I never thought to make them at home prior to me stumbling across a recipe for them recently.  They are pretty simple to make and very candida diet friendly.  The time consuming part of the process is thinly slicing the peppers onions and chicken.  You can find thinly sliced chicken in the store this may help save the chicken slicing step.  I think that there are also sliced bell peppers in the frozen vegetable section but I prefer the fresh ones.  You can also make beef fajitas by using the strips of beef for stir-frying found in the supermarket.  If you are up to it you can actually do make a both beef and chicken.  This may be a hit at your house as you are offering a a variety of tastes.  I would have done this but we have a beef allergy so I left it to chicken.  These fajitas came out good but unfortunately my oldest daughter did not like them.  She has become such a picky eater.  She used to eat anything and everything.   My youngest loved these but I am not sure if I will be making them anytime soon because I do not have the time to prepare and alternate dinner for my oldest.  If you like fajitas give this recipe a try I really did enjoy them.  Remember to serve with candida friendly fixins such as salsa without vinegar, homemade guacamole and mock sour cream. 

Chicken Fajitas – Ingredients
1 Pound Boneless Skinless Chicken Breasts
3 Tablespoons Fresh Lemon or Lime Juice
2 Tablespoons Chicken Broth
1/2 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1 each yellow, red and green peppers
1 onion
1 clove garlic
1/4 teaspoons ground pepper
1/4 teaspoon sea salt
Cooking Spray (I use the Stop and Shop spray for grilling as we have a soy allergy and this one does not contain soy.  Most cooking sprays for grilling do not contain soy but most others do) 
6 brown rice Tortillas or 12 corn tortillas

Chicken Fajitas Directions
Cut peppers, onions and chicken into thin strips
Mince the garlic
In a medium bowl, stir together the lemon or lime juice, chicken broth, cumin and cayenne pepper. 
Add the chicken to the marinade and toss until coated. 
Lightly spray an large unheated skillet with cooking spray. 
Heat over medium-high heat. 
Add the chicken mixture to pan and allow to cook until the chiken is no longer pink
Add peppers, onions, garlic and black pepper. 
Cover and cook stirring occassionally for about 5 minutes or until the chicken is no longer pink and the vegetables are crisp-tender. 
Serve the warm vegetable mixture with either brown rice or corn tortillas.
Serve with candida friendly salsa, mock sour cream and guacamole

Recipe adapted from Healthy Homestyle Cooking by Evelyn Tribole, MS, RD