Gluten-Free Chicken Fajita Stew

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The Chicken Fajita Stew is a refreshing twist on tex-mex food. In this quick and healthy gluten-free meal, the chicken is marinated in fresh lime juice, Mexican spices and then seared until the chicken is crusted with the most delicious coating. Then come the fresh vegetables like bell peppers, red onions and tomatoes. They are pan-fried with the chicken until crisp tender. To finish this tasty dinner, I added corn, chicken broth and plenty of fresh cilantro. Somewhere in between, I have also added baby potatoes. The potatoes were cooked separately as not to take away from the delicious spiced up lime juices allowing them to infuse the tender chicken and crispy veggies. For a busy weeknight, this chicken fajita stew is a must try dish! Super simple to throw together, and the entire meal takes less than 30 minutes to cook. You probably have most of the ingredients in your pantry.

Traditionally fajitas are served with fresh tortillas, so if that is what you prefer, feel free to omit the potatoes and serve the deliciousness with tortillas. I have added potatoes to make this Mexican-like dish heartier and to avoid grains. Seriously, if you like Mexican food, this is one of those meals you can eat every night without getting tired of it. For me, this chicken dinner finishes a busy day perfectly.

To make this gluten-free chicken fajita stew, first, you marinate the chicken in a most delicious lime marinade. To marinate the chicken is simple, all you do is mix the ingredients and coat the chicken. After ten minutes, you pan fry the chicken, add the veggies and stir in cooked potatoes. At the very end, you mix in plenty of fresh cilantro, making this a very colourful meal. To serve, you can add various toppings like avocado, cilantro, fresh lime juice and sour cream. This gluten-free chicken dinner is a healthy, hearty meal with a big punch on flavours.

Ingredients

  • 3 Tbsp. Extra virgin olive oil, divided
  • 2 Tbsp. Fresh lime juice
  • 1 Tbsp. Pure maple syrup or brown sugar
  • 2 tsp. GF chili powder
  • 1 tsp. GF ground cumin
  • 1 tsp. Himalayan salt
  • 1/2 tsp. GF garlic powder
  • 1 1/2 lb. boneless skinless chicken breast, cut into strips
  • 1 lb. baby yellow potatoes, halved or Yukon gold potatoes cut into bite size pieces
  • 2 bell peppers, any colour, sliced into thin strips
  • 1 red onion, cut into thin wedges
  • 1 large tomato, roughly chopped
  • 1 jalapeno pepper, sliced
  • 2 cups frozen corn
  • 1/2 bunch chopped cilantro
  • Optional toppings; avocado, cilantro, lime wedges
  • This post may contain affiliate links to products I use and highly recommend. You can read my full disclosure here
  • Instructions

  • In a medium bowl, combine1 tablespoon of olive oil, lime juice, maple syrup, arrowroot/tapioca starch, chili powder, cumin, salt and garlic powder. Add chicken and coat well with the marinade. Set aside for 10 minutes
  • While the chicken is marinating cook potatoes in salted water until tender, about 10 - 12 minutes, then drain
  • In a large non-stick skillet heat remaining two tablespoons of olive oil over medium-high heat. Add marinated chicken and cook for 5 minutes stirring frequently until browned
  • Add peppers, onions, tomatoes and jalapeno and cook until the peppers are crisp tender. About 5 minutes
  • Stir in corn and chicken broth. Cover and simmer for 3 minutes. Stir in cooked potatoes, cilantro and season with salt if needed
  • Serve with avocado slices, chopped cilantro and extra lime juice if desired.


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