Supper: Awesome Fajitas (see below for recipe)
Our intent was to start Saturday morning all Paleo… but, stuff happened and grocery trips had to be pushed back…so, we rolled with it. Technically, we didn’t eat lunch at all and for supper, we busted out this yumminess. We love it enough that we’ll definitely be cooking it again!!
- 1.5 – 2 lbs. of chicken breast of consistent thickness, cut into strips
- Tomato, sliced
- 1/4 to 1/2 medium jicama, peeled and sliced into strips – it tastes a lot like a potato married an apple. If it has brown spots all on the inside, throw it out.
- 2-3 ripe avocado, cut up
- 1 red, orange, and yellow bell pepper, sliced into strips
- 1 large sweet onion, sliced into strips
- 1 or 2 heads of Bibb or Butter lettuce – this will depend on your preference and how big the head is. We only use 1.
- Cumin, chili powder, freshly ground black pepper (liberal amounts of each)
- Sea salt to taste
- 1 bunch fresh cilantro (chopped)
- 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.
- Add chicken on top of the spices, and sprinkle the other half of the spice mixture on top of the chicken.
- Allow chicken to blacken and sear on both sides
- 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. Lettuce can be torn to eat with a fork OR left whole to use as “wraps” for the fajita mixture. Pile hot peppers and onion on top, surround with jicama, avocado and tomatoes.
- Drop the chicken on top of the whole glorious pile, top with freshly chopped cilantro.