I started making Jamie Oliver’s version of this dish, Sizzling Fajitas, from his book “Jamie’s 15 minute meals” (you can find the recipe here) before I found out that I had Histamine Intolerance (HIT). And even though I never managed to make this dish in 15 minutes it very quickly became one of our favorite dishes, so when I found out that I have HIT, I adapted the recipe to fit my diet better. And this is the version I make these days.
Start by cutting up the bell peppers and red onions. I usually leave the bell peppers in quite large pieces, and cut the onion in half and slice each half in 4-6 halves depending on the size of the onions. Cut the zucchinis in half length wise and cut it up in 3-5 millimeter thick slices. Cut the radishes in 1-2 millimeter slices. Fry the onions and bell peppers in a bit of oil and season with a bit of salt. You want the onions to go sweet, and the bell peppers to slightly brown. Once they are done, set a side and use the same pan to fry up the zucchini and radishes using a bit of oil and some salt for seasoning. If you want to finish up faster you can of course use two different pans and do this in parallel. I mainly do this because my hubby likes it when there are less pans to dish wash after dinner. And honestly I find it easier to cook and keep and eye on the kids at the same time, if I only have to keep one pan from burning at a time.
Anyways this is how Jamie does it. Put down a sheet of baking parchment, sprinkle with salt and sweet paprika (or turmeric) on one half of the sheet. Put the chicken fillets on top of the spices, and sprinkle the top of the chicken fillets with some more salt and sweet paprika (or turmeric). Fold the other half of the parchment paper over the chicken fillets and beat them with a rolling pin until they are about half the thickness as before you starting beating them (about 1.5 cm, that’s what you are going for). After this they look a bit messed up but I promise you you will be happy you didn’t skip this step. Once the zucchinis are done, set the veggies a side and put the chicken into the frying pan with about a tsp of oil, turning after 3 or 4 minutes, until they are golden and cooked through. And like I said you end up with some really juicy meat.
Slice up the chicken wash and prepare some green lettuce, I usually use romaine lettuce, but feel free to make use of your favorite kind of greens. Add everything to the wrap of your choosing, for this particular meal I wrapped everything up in a big cabbage leaf. Which added some extra crunch, and as an extra bonus it is gluten free, which I know is important to a lot of people with Histamine Intolerance. Enjoy…..
Prep Time:
Yield:
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PinIngredients
- 2–3 chicken fillets (500–600 g)
- 2 bell peppers (red and yellow)
- 2 red onions
- 1 zucchini (or half a yellow and half a green)
- 6 radishes
- 3 tsps olive oil
- 1 tsp salt
- 1 tsp sweet paprika (or turmeric)
- 1 small romaine lettuce
- cabbage leaves for wraps
Instructions
- Start by cutting up the bell peppers and slice the red onions. I usually leave the bell peppers in quite large pieces, and cut the onion in half and slice each half in 4-6 halves depending on the size of the onions. Cut the zucchinis in half length wise and cut it up in 3-5 millimeter thick slices. Cut the radishes into 1-2 millimeter slices.
- Fry the onions and bell peppers in a tsp of olive oil and season with a bit of salt. You want the onions to go sweet, and the bell peppers to slightly brown. Once they are done, set a side and use the same pan to fry up the zucchini and radishes using a bit of oil and some salt for seasoning. If you want to finish up faster you can of course use two different pans and do this in parallel.
- Put down a sheet of baking parchment, sprinkle with salt and sweet paprika on one half of the sheet. Put the chicken fillets on top of the spices, and sprinkle the top of the chicken fillets with some more salt and sweet paprika. Fold the other half of the parchment paper over the chicken fillets and beat them with a rolling pin until they are about 1,5 cm thick.
- Once the zucchinis are done, set the veggies a side and put the chicken into the frying pan with about a tsp of olive oil, turning after 3 or 4 minutes, until they are golden and cooked through.
- Let the chicken rest for a bit before you cut the chicken into slices. Meanwhile wash and prep the lettuce.
- Fill and wrap in the cabbage leaf or the wrap of your choice.
- The nutritional data is based on one person out of 4.
I’m so incredibly happy that I found your blog. Thank you so much for providing an abundance of great information and delicious recipes. I am forever grateful.
Hi Kayci,
Thank you for sharing this with me 🙂 So happy to be able to provide a little food inspiration 🙂
Tania