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Paleo Chicken Fajitas

Happy Wednesday ya’ll! I have a delicious recipe for you to try. These paleo chicken fajitas have become one of Luke and I’s favorite meals. Not only because they are delicious, but they are really simple to make and don’t take much time, especially if you prep all your vegetables before. I was a little worried when I first made them that Luke would really miss the refined white flour tortillas, sour cream and processed cheese I used to buy before I knew any better. To my surprise he actually liked them better!! He said he likes the texture of the crunch the lettuce wrap gives compared to the tortilla. SCORE.

I have to brag on my sweet husband a little for how gracious and willing he has been to allow me to slowly eliminate the processed junk that used to fill our pantry and kitchen when we first got married and try all the new healthy clean recipes I make now. I’m pretty sure the hardest thing he had to say goodbye to was oreo’s and the commercial sugar loaded peanut butter I used to buy every week for us. We used to eat one after almost every meal dipped in peanut butter. Whoops. I have discovered some amazing sweet treats made with all natural ingredients that we indulge in now. I will be sharing with you my new favorite later this week. Coconut Cashew Brownie Balls. Amazing. You won’t even know that they are actually good for you.

So, all that to say, we made these fajitas last night and I actually forgot how much I loved them. I had not made them in awhile and DANG, I am not sure why because they hit the spot!! So, if you are in the mood for some good Mexican flavors without all the processed ingredients that typically accompanies this meal, you need to try this recipe. Here you go!

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Paleo Chicken Fajitas
Author:
Serves: 2
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 2, 4-6 oz organic chicken breasts
  • 1 large onion
  • 2 bell peppers cut into strips
  • chili powder
  • thyme
  • red pepper flakes
  • oregano
  • basil
  • garlic
  • oregano
  • salt, pepper
  • olive oil
  • salsa
  • mashed avocado
Instructions
  1. Slice your onion. Add those into a large saucepan and let them sauté a few minutes then toss in the peppers.
  2. While vegetables are cooking, cut chicken into strips. Add those to the pan of vegetables.
  3. Once chicken is almost cooked, sprinkle in ½ tbsp. chili powder.
  4. Add in basil, oregano, garlic and thyme and red pepper flakes to your liking.
  5. Drizzle with olive oil
  6. Stir all ingredients around to mix the flavors until chicken is fully cooked Serve in cabbage lettuce wraps as your tortillas and top with fresh salsa and avocado

 

 

 


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