14 Sep Chicken Fajitas

This is a great Paleo dinner to add into the weekly rotation! The whole family can enjoy it as is or for those members who aren’t Paleo, simply swap the romaine leaves for tortillas.

Ingredients

• 1 tbs coconut oil
• 1 yellow bell pepper
• 1 green bell pepper
• 1 red bell pepper
• 2 cups mushrooms (white or crimini, whichever you have on hand or prefer)
• ½ sweet onion or white onion
• 4 roma tomatoes or 2 medium sized tomatoes
• ½ cup fresh cilantro
• 4 chicken breasts
• 1 clove minced garlic
• 1 large head romaine lettuce

Fajita seasoning

• 1 tsp red pepper flakes
• ½ tsp salt
• ½ tsp paprika
• ½ tsp garlic powder
• ½ tsp chili powder
• ¼ tsp cumin

Steps:

1. This recipe works really well with leftover chicken that needs to be used up, however if you don’t have any simply grill chicken whole or chop and sauté it in 1-2 tbs coconut oil. If planning to make this meal the next day, marinating the chicken overnight in ½ cup white cooking wine, ½ cup olive oil, ½ tsp garlic powder, ½ tsp salt and ½ tps chili powder will help make some very tasty and moist chicken.
2. While chicken is cooking, chop bell peppers, tomatoes and onion into similar sized pieces and slice mushrooms.
3. Once chicken is done cooking, reduce heat to low and cover.
4. In another skillet, heat 1tbs oil on medium heat. Once oil is melted and pan is hot add in chopped veggies and fajita seasoning and cook stirring constantly, about 3 minutes until peppers just begin to get tender.
5. Remove from heat and serve using lettuce leaves as shells. Top with sliced avocados and hot sauce if desired.