I have been a little un-inspired in the kitchen lately. So when I got a reader request for a fajita recipe, I got a little excited about trying to switch it up. I know what you are thinking…Paleo fajitas…chicken, veggies…bleh! I thought the same thing at first, but decided to try and come up with a killer marinade and some awesome toppings to make this a must-have meal! I think I finally got it…or at least my family thought so!
In case you haven’t figured it out about me, I like to cut corners any chance I get. In this recipe, I used bagged frozen peppers and onions from Trader Joe’s. The ingredients are legit and it simply makes my life easier. If you don’t have a Trader Joe’s close, or would prefer to use fresh veggies…by all means! I promise, I won’t take it personally.
- 3 lbs. chicken breast, pounded to about 1/2 – 3/4 inch thick
- 2 bags of Fire Roasted Peppers and Onions from Trader Joe’s ( or 1 red pepper, 1 yellow pepper, 1 green peppers, and 2 onions thinly sliced)
- 1/2 cup extra virgin olive oil
- 1 tablespoon sea salt
- 1 tablespoon cumin
- 1 tablespoon dried oregano
- 1 tablespoon lime juice (or 1-2 limes squeezed)
- 1/4 cup fresh cilantro, chopped
- 2 garlic cloves, minced
- pico salsa*
- butter or romaine lettuce leaves
- Whisk marinade ingredients together
- Place flattened chicken into a casserole dish and pour the marinade over the meat. Marinate for at least 30 minutes or up to 24 hours.
- Heat grill to medium heat and put chicken on the grill. Grill approx. 4 minutes on each side. The chicken will cook faster than normal because of the thickness.
- While the chicken is grilling, make your fixins! See Pico Salsa recipe below
- Remove chicken from grill and set aside to cool a bit.
- Throw your bags of peppers and onions in a skillet over medium heat and cook until they get soft. (If you are using fresh veggies, just throw them in a skillet with a couple of tablespoons of coconut oil (or grass-fed butter) and cook until peppers are soft and onions are translucent)
- Slice chicken breasts and toss with the veggies.
- Serve in lettuce leaves topped with your fixins! Yum!
- a container of store-bought fresh pico de gallo (or you can make your own…I prefer shortcuts!)
- 4 oz. tomato sauce
- a handful of cilantro, chopped
- garlic powder, to taste
Toss all ingredients together. Pretty simple, right?