My family loves Mexican Food but often Mexican Restaurants use oils that just don’t make me feel good. In this recipe I use only a little olive oil for the chicken and the vegetables. I think that helps the flavors come through more and makes this dish extra delicious and great for when you’re craving a Mexican treat. I add different sides to accommodate the dietary needs or tastes of everyone I’m serving. This recipe is gluten free as long as you make sure you are using corn tortillas. It can be paleo if you skip the tortillas. I often just put my fajita meat on top of a bed of kale and spinach cover it with salsa and guacamole and have an amazing salad. Depending on the toppings you choose this meal can cater to any dietary restrictions you have in your family.
GF CHICKEN FAJITAS with GUACAMOLE
Serves 3-4
Ingredients:
For Chicken Fajitas:
- 2 good size Organic Chicken Breasts
- 2 bell peppers (your choice of colors) ( thinly sliced)
- 1 large sweet onion
- 1 anaheim pepper (diced half for fajitas and half for guacamole)
- 1 bunch of cilantro (rinse well, remove leaves and chop) (save half for guacamole)
- 2 limes (1 juiced for marinade and 1 cut into wedges to serve with meal)
- 1 tbsp. of ground cumin
- 1 tsp. smoked paprika
- few good grinds of black pepper
- few good grinds of Trader Joe’s Everyday Seasoning
- few good grinds of Garlic & Sea Salt or 1 tbsp of garlic salt
- Your choice of gluten free tortillas, a bed of greens to make it paleo and whatever toppings you like
For Guacamole:
- 3 avocados
- 1 to 2 tomatoes (diced and most of seeds and juice removed)
- half of a small sweet onion or if you’re not a big onion fan just chop a little from the onion for the fajitas
- half of bunch of cilantro
- few grinds of Trader Joe’s everyday seasoning
- few grinds of black pepper
- few grinds of garlic and sea salt or 1 tsp of garlic salt
- 2-3 tablespoons of your favorite salsa
- juice of half a lime
Directions for fajitas: Cut chicken breasts into strips and larger ones in half so they are all about the same size in order to cook evenly. Squeeze lime juice and add seasonings and cilantro to chicken and stir to coat chicken. Set aside while you prep the other ingredients. Thinly slice bell pepper, anaheim pepper and onions and set aside, keep separate. Heat skillet over medium high add oil and bell peppers cook 3-4 minutes. Add onions and cook another 5 minutes. Add chicken and cook about 10 minutes or until cooked through depending on size of strips. Serve on your choice of tortillas, lettuce and add your favorite toppings.
For guacamole:
Scoop out avocados and mash with a fork.
Add tomatoes, onion, cilantro, spices and salsa.
Squeeze lime juice over top and mix together.
