20 minutes – 9 ingredients
Calories – 390
Fat – 12
Carbs – 36
Protein – 34
Ingredients (makes 4 servings)
2 tbsps Avocado Oil
14 ozs Chicken Breast (sliced into strips)
1 tbsp Chili Powder
1 1/2 tsps Cumin
1/2 tsp Sea Salt
1 Green Bell Pepper (sliced)
1 Yellow Bell Pepper (sliced)
1 Yellow Onion (sliced)
8 Corn Tortillas
Heat oil in a frying pan or skillet over medium-high heat. Add chicken, chili powder, cumin and salt. Stir to combine. Let chicken cook for 8 to 10 minutes or until cooked through. Remove from pan and set aside.
To the same pan, add peppers and onions. Stir to coat. Cook for 5 minutes or until peppers are tender.
Divide chicken and peppers between tortillas. Enjoy!
Optional Toppings - Salsa, guacamole, shredded cheese, sour cream, cilantro and/or hot sauce.
Vegetarian Option - Use sliced mushrooms instead of chicken.
Grain-Free - Use lettuce wraps instead of corn tortillas.
No Chicken Breast - Use boneless, skinless chicken thighs, ground meat or sliced steak instead.
Leftovers - Store chicken and peppers in an airtight container in the fridge for up to three days. Reheat, then serve with tortillas.
Serving Size - One serving is equal to two fajitas.