“Mouthwatering Gluten-Free Tex-Mex Lunch: Grilled Chicken Fajitas with Creamy Avocado Salsa & Brown Rice”

Allergens

Dairy (sour cream)

Ingredients

• 1 lb boneless, skinless chicken breasts
• 2 bell peppers (any color)
• 1 large onion
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 cup uncooked brown rice
• 2 avocados
• 1/2 cup sour cream
• 1/4 cup fresh cilantro
• 1 lime
• 8 gluten
• free tortillas
• 1 tbsp taco seasoning (gluten
• free)

Instructions

1. Begin by preparing the chicken fajitas. Slice the chicken breasts into thin strips and bell peppers and onion into thin slices. Season with salt, pepper, and taco seasoning to taste.
2. Heat olive oil in a large skillet over medium high heat. Add the chicken, bell peppers, and onions, stirring occasionally until cooked through (about 8 minutes for chicken and 5 minutes for vegetables). Remove from heat and set aside.
3. Cook the brown rice according to package instructions.
4. In a blender or food processor, combine avocados, sour cream, cilantro leaves, and lime juice. Blend until smooth and creamy. Season with salt and pepper to taste.
5. Warm the gluten free tortillas in a dry skillet for 10 15 seconds on each side or in the microwave for 20 seconds.
6. Assemble fajitas by placing cooked chicken, bell peppers, and onions onto each warm tortilla, followed by a generous spoonful of creamy avocado salsa, and a scoop of brown rice.
7. Serve immediately, garnished with additional cilantro leaves if desired.

Chef’s Insight

To enhance the mouthfeel of the dish, sprinkle some finely grated cheese on top of the fajitas before folding them up.

Notes

For a lower-fat option, use olive oil spray instead of brushing with olive oil.