Ingredients :

• 2 tablespoons low-FODMAP Happy Spices Taco Seasoning
• 1 teaspoon paprika
• 1 & ¼ tsp salt, plus more to taste
• 1 & ¼ tsp black pepper, plus more to taste
• 1 & 1/2 pounds boneless, skinless chicken breasts, cut into thin strips
• 1 red bell pepper, cut into strips
• 1 green bell pepper, cut into strips
• 2 tablespoons onion or shallot infused oil (can also substitute regular olive or canola oil)
• 2 tablespoons garlic infused oil
• 1/4 cup chopped fresh cilantro leaves
• 2 tablespoons freshly squeezed lime juice (do not substitute concentrates, they don’t taste nearly the same and may be higher in FODMAPs)
• 6 (8-inch) gluten-free corn tortillas, or gluten-free flour tortillas with low-FODMAP ingredients
• Optional garnish: (note: some items contain dairy)
• Baking spray

Instructions :

• Preheat oven to 425 degrees F. Line a rimmed baking sheet with aluminum foil and spray with baking spray
• In a small bowl, combine low-FODMAP Happy Spices Taco Seasoning, paprika, 1 & 1/4 teaspoons salt and 1 & 1/4 teaspoons pepper
• Place chicken and bell peppers in a bowl, and toss with the infused oils and the seasoning mixture
• Lay chicken and peppers on the prepared pan in a single layer and bake for 25 minutes, or until the chicken is completely cooked through and the vegetables are slightly crisp (you can turn the pieces halfway through, as needed)
• In the last few minutes, warm tortillas on a skillet or microwave, set aside (warming them helps the tortillas fold easier without ripping)
• Remove chicken from oven and toss with cilantro and lime juice
• Serve chicken with tortillas, and additional optionals: cheese, avocado, chopped tomatoes, cilantro, low-FODMAP salsa, olives, lactose-free sour cream