Exquisite Gluten-Free Tex-Mex Fusion Dinner: Grilled Chicken Fajitas with Cilantro Lime Rice & Roasted Corn Salsa
Experience an unforgettable Tex-Mex fusion dinner with this advanced gluten-free recipe featuring mouthwatering grilled chicken fajitas, fragrant cilantro lime rice, and zesty roasted corn salsa. Each bite offers a rich sensory experience that's perfect for sharing with friends and family.
Allergens
None (gluten-free)
Ingredients
- 1. Grilled Chicken Fajitas
- 2 lbs boneless, skinless chicken breast
- 2 bell peppers (red and green)
- 1 large white onion
- 4 cloves garlic
- 3 tbsp olive oil
- 2 tbsp lime juice
- 2 tsp paprika
- 2 tsp ground cumin
- Salt and pepper, to taste
- 8 gluten
- free tortillas 2. Cilantro Lime Rice
- 2 cups long grain white rice
- 4 cups chicken broth (gluten
- free)
- 1 cup fresh cilantro, chopped
- Zest and juice of 2 limes
- Salt, to taste 3. Roasted Corn Salsa
- 4 cups fresh corn kernels
- 1 cup cherry tomatoes, halved
- 1 small red onion, finely diced
- 1 jalapeño, seeded and minced
- Juice of 2 limes
- Salt and pepper, to taste
Instructions
- Prepare the grilled chicken fajitas by marinating sliced chicken breast in a mix of olive oil, lime juice, paprika, cumin, salt, and pepper for at least 30 minutes. Grill until cooked through.
- Cook white rice according to package instructions, then stir in chopped cilantro, lime zest, and juice. Season with salt.
- Roast corn kernels in the oven at 400°F for 15 20 minutes, tossing occasionally. Combine roasted corn with cherry tomatoes, red onion, jalapeño, lime juice, salt, and pepper.
- Warm gluten free tortillas in the oven or on a grill. Assemble fajitas with grilled chicken, cilantro lime rice, and roasted corn salsa.
Chef’s Insight
To ensure the chicken is moist and flavorful, marinate it before grilling. This adds an extra layer of depth to the dish.
Notes
For an added touch of elegance, serve the meal with guacamole and freshly made pico de gallo on the side.