Chicken Fajitas

Chicken fajitas are one of my favourite mid-week dinners! I love putting together all of the different side dishes, popping them down in the middle of the table and letting everyone help themselves! Better still there is always a heap of leftovers which are perfect to meal prep!

This recipe is Gluten Free, Dairy Free, Paleo & Whole 30 Approved.

Chicken fajitas:
2 tsp cayenne pepper
2 tsp smoked paprika
1 tsp chili powder
2 tsp ground cumin
1 tsp garlic powder
2 tbsp oregano
4 tbsp olive oil
3 chicken breasts, cut into strips

Sides:
Guac:
2 avocados
1/2 red onion, finely chopped
1/2 jalapeño, finely chopped
1/2 beef tomato, finely chopped
2 cloves of garlic, minced
Handful of fresh coriander, finely chopped plus extra to serve
Juice of 1/2 lime
Sautéed pepper & onion: 1 white onion finely sliced, 2 peppers finely sliced, 1 tsp coconut oil.
Pico De Galo: 1/2 red onion – diced, 1/2 beef tomato – diced, sprinkle of cracked black pepper.

2 heads of baby gem lettuce seperated into leaves
BBQ Sauce/Salsa

Method:

In a large bowl combine all of the spices and the olive oil before adding the chicken and setting aside for about 20 minutes to marinade.
In the meantime prepare all of your side dishes; For the guac, combine all of the ingredients in a bowl and set a side.
To make the peppers and onions; heat a wok or small pan with some coconut oil and sweat down the onions for about 5 minute, add in the peppers, reduce the heat all the way down and allow to cook away while the chicken is being prepared, stirring occasionally.
For the pico de galo; simply combine all of the ingredients in a small bowl and mix!
Heat a large griddle pan and cook the chicken for 3-4 minutes a side until fully cooked adding some oil to the pan if needed.
Serve and enjoy!