Ingredients
Scale
Fajita Chicken
- 3 Tbsp red wine vinegar
- 2 Tbsp lime juice
- 3 Tbsp olive oil
- 1 tsp sea salt
- 1 tsp granulated garlic
- 1 tsp chili powder
- ½ tsp cumin
- 1 lb chicken
- 2 Tbsp coconut oil
Fajita Vegetables
- 1 yellow onion, sliced
- 3 bell peppers, sliced
- ½ tsp sea salt
- 2 Tbsp coconut oil
Optional Garnish
- Cilantro
- Radishes
Instructions
- Combine the red wine vinegar, lime juice, olive oil, salt, garlic, chili powder and cumin in a large ziplock bag or shallow bowl and mix together.
- Slice the chicken in to strips and then add it to the marinade and let the chicken marinate for 1 hour in the refrigerator.
- Slice peppers and onions and set aside. Remove chicken from the refrigerator after one hour and strain out the liquid and pat the chicken dry with a paper towel.
- Heat two large skillets with two tablespoons of oil. Add the peppers, onions and salt to one pan and cook for 8-10 minutes.
- Add the chicken to the other pan and cook for 3-4 minutes and then flip the chicken and cook for another 3-4 minutes.
- Serve the peppers and chicken together in a bowl with desired toppings or over a bed of rice.
Notes
- This recipe can easily be doubled to serve more people.
Keywords: chicken fajita bowls, low carb chicken fajita bowls, paleo chicken fajita bowls,