No, I don't have a picture. Why? Because these are so yummy I ate it all before I could take one. It was 8:30 on a gym night. Don't judge me. I literally had to talk myself out of turning towards Chick-Fil-A when leaving the gym; then I bent over and my Lulus were feeling a little snug around the waist. Nothing like tight blue Lulus to remind you you need to skip the fries. Thanks Lululemon CEO. Without you I might be much, much larger.
Back to the food. As always, this is super simple and it's quick. I use organic chicken breasts but I suppose any chicken would do. In fact, the tenderloins would save you some cutting.
Back to the food. As always, this is super simple and it's quick. I use organic chicken breasts but I suppose any chicken would do. In fact, the tenderloins would save you some cutting.
Ingredients:
1.5 pounds chicken breast (you can do more, just make sure you adjust the seasoning) sliced into thin strips no more than 1/4 inch.
2 onions, peeled and cut into strips (thin strips.. like the width of a pencil)
2 green peppers, seeded, also cut into thin strips
1 tbs coconut oil
1 tbs cumin
2 tsp paprika
1 tsp salt
1 tsp pepper
1 clove garlic, minced
1 tsp chili powder
1/2 lime
The recipe for the guacamole is in the post below.
Steps:
Put the coconut oil in a sauté dish to coat over medium heat
Add onions and peppers. Cook for about 5 minutes
Add chicken and seasoning. Cook until chicken is no longer pink.
Reduce heat. Simmer, covered for 10 minutes.
Squeeze lime over and serve with guacamole.
* I may or may not have thrown a can of Rotel in the fajitas. They're still paleo in my book.
**Sorry for any typos. Drew put it on Super Troopers and my brain disappeared.
Now go take out your chicken to thaw and make these tomorrow