chicken fajita marinade recipe: #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food Allergies | Free From Recipes | Gluten-free, Wheat-free, Corn-free, Oat-free, Egg-free, Shellfish-free, Soy-free, Sesame-free

Chicken Fajita Bowls

A simple and satisfying easy to make weeknight meal.  If you are cooking for two this is enough for dinner and lunch the next day!

Course Main Course
Cuisine Grain-free, Mexican
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Author Jessica Gray Schipp |


Fajita Filling

  • 1 lb Chicken breast (already marinated), see recipe in notes
  • 1 medium Red, yellow or orange bell pepper
  • 1 medium Green bell pepper, sliced into strips
  • 1 medium Onion, sliced into strips
  • Sea salt, season to taste

Toppings & Bowl Ingredients

  • 1 can Black beans w jalapeno (I found these at TJs)
  • Salsa
  • Guacamole
  • Sour cream
  • Feta cheese
  • 1 medium Jalapeno, sliced (for the spice lovers)
  • 1/2 medium Lime, sliced for garnish
  • Cabbage romaine salad mix (I found this at TJs, you can also just use chopped cabbage and romaine lettuce)
  • Beanitos (crunchy chip for those allergic to corn)
  • Middle eastern flatbread or tortillas of your choice (optional for non-allergics)


  1. Heat a splash of Avocado oil in a pan on high, add marinated chicken (see recipe link in the notes), saute 5 minutes.

  2. Add the onion and peppers, saute 3 minutes.

  3. Remove from heat and sprinkle with lemon or lime juice (or serve wedges as a garnish).

  4. Serve salad or platter style over the cabbage-romaine mix, or if you aren't allergic, over tortillas or flatbread.  Add the toppings of your choice.

Recipe Notes