Being forced to cook without oil makes one realize that it is often unnecessary. This is a hard habit to break simply because sauteing seems to be how most dishes are started, no matter if it’s a soup or a casserole or a stew that’s simmered for 3 hours. Garlic, onions and vegetables are always inevitably sauteed in oil before anything else is done. Especially in Asian cuisine, stir-fried dishes seem to be a staple, as is the use of oil.

We made this fajita without frying and without adding any oil or flavoring other than that provided by its ingredients.

Chicken fajita topped with salsa, cilantro, black beans, avocado on a tomato wrap.

Chicken, peppers and onions on a cast iron skillet

We found that more often than not, the sauteing ingredients (commonly onions, peppers, garlic) produce their own flavored liquid which adds to the complexity of the sauce or stew.

Onions and peppers are placed dry on a pan and cooked covered to let out their own juices.

Marinated chicken breast fillets are placed on top of the onions and peppers to simmer some more while covered, taking in the flavor.

After the chicken is cooked, it is flaked into small pieces right before serving allowed to seep in the sauce.

Chicken fajjita served with salsa, rice, cilantro, tortilla.

Arranged in a tortilla wrap, this makes a hearty and flavorful meal. Low-fat and oil free!

Oil-Free Chicken Fajita (Gallbladder Diet)

3 boneless chicken breast fillets
2 whole onions, peeled and sliced into rings
2 bell peppers, seeds removed and sliced into strips
2 teaspoons ground cumin
1 teaspoon turmeric
salt and pepper to taste

Other sides for your wrap (optional):
tortilla
black beans (boiled or canned)
salsa (homemade oil-free recipe here)
non-fat yogurt (in place of sour cream)
avocado, pitted and sliced
grated cheddar cheese

Rub chicken breasts with salt, pepper, 1 tsp cumin and 1/2 teaspoon turmeric and let sit to marinate while you caramelize the the onions and peppers. Place onions and peppers in a pan and simmer over medium heat, covered so as to let liquids accumulate. Add water 1 tablespoon at a time if necessary. Flavor with the rest of the cumin and turmeric until soft and place chicken breasts on top. Cover and simmer on low heat for about 30 minutes. Right before serving, use a fork to flake the chicken into little pieces and allow to absorb the sauce. Serve hot alongside the sides and create your own burrito or wrap!

Without the yogurt and cheese, this is a low-fat and oil-free recipe that is part of the gallbladder diet. Enjoy!