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Paleo Chicken Fajitas

The Best Chicken Fajitas You’ll Ever Eat

Serves 4-6
  • 1.5 – 2 lbs. of “pastured” organic chicken breast
  • 1 medium jicama (peeled and sliced into strips)
  • 1 red bell pepper (sliced into strips)
  • 1 orange bell pepper (sliced into strips)
  • 1 yellow bell pepper (sliced into strips)
  • 1 large sweet onion (sliced into strips)
  • 2 heads of Bibb or Butter lettuce
  • Cumin, chili powder, freshly ground black pepper (liberal amounts of each)
  • Sea salt to taste
  • 1 bunch fresh cilantro (chopped)
  • Trim and pound chicken with a meat tenderizer until all slices are a consistent thickness.
  • Heat 1-2 tbsp of coconut oil in a pan (medium-high heat).
  • Once the oil is hot, mix spices together and sprinkle half directly into the pan.
  • Throw chicken on top of the spices, and sprinkle the other half of the spice mixture on top of the chicken.
  • Allow each side to blacken and sear (about 1 minute) before flipping.
  • When chicken is done, remove from pan and transfer to cutting board to slice into strips.
  • In the same hot pan (with leftover spices), sauté the peppers and onions.
  • Use the spatula to scrape blackened spices off the bottom of the pan, stir them right in with the veggies.
  • When pepper and onion mixture is cooked to desired tenderness (3-5 minutes), remove from pan and transfer to serving dish.
  • Fill the bottom of your plate with large leafs of lettuce. Pile hot peppers, onions and chicken on top.
  • Serve with fresh guacamole and salsa, garnish with sliced jicama and freshly chopped cilantro.


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