A healthy take on the the oily, limpy vegetable fajitas found in most restaurants. This is a quick and easy weeknight paleo-friendly meal that the kids will love. It's great with fresh avocado, salsa and a little hot sauce if you like a little kick.
Prep Time:20 minutes (marinade up to 4 hours) |
Cook Time:10 minutes |
Ready In:30 minutes |
Ingredients:
- 3 lbs free-range chicken breast (cut in thin strips)
- 3 bell peppers (sliced)
- 3 onions (sliced)
- 2 tablespoon(s) oregano
- 2 tablespoon(s) chili powder
- 2 tablespoon(s) cumin
- 2 tablespoon(s) coriander
- 6 clove(s) garlic (chopped)
- 5 lemons (juiced)
- 4 tablespoon(s) cooking fat (ghee, coconut oil, tallow)
- butter lettuce (to serve)
- guacamole, salsa, diced tomatoes, sauerkraut, fermented pickles ((optional))
Instructions:
Combine the chicken, bell peppers, onions, spices, garlic and lemon juice in a bowl and mix well.
If preparing ahead of time, let marinate in the refrigerator for about 4 hours.
When ready to cook, heat a large skillet on medium heat and cook the whole preparation with the cooking fat until the chicken is cooked through and the onion and bell pepper are soft.
Put the hot chicken preparation in a large bowl and let the people prepare their own fajitas on top of lettuce leaves with their favorite toppings.
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