We made chicken Fajitas on Sunday night. We made extra so we would have lunch for Monday as well!
You could easily make in bulk and portion out for the entire week for lunches! If you have non clean eaters in your family give them shells to use instead of lettuce!
I’d put this in rotation, it’s quite awesome! Make sure to let me know what you think!
This recipe makes 4 servings and 2 fajitas each.
1tsp chili powder
1/2 tsp. sea salt
1/2 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp olive oil, divided, use
4 (5-6oz) raw chicken breast, boneless, skinless, cut into 1/2 in strips
1 medium red or green red bell pepper, cut into thin strips
1 medium onion, thinly sliced
1 tbsp fresh lime juice
8 large romaine (or butter) lettuce leaves
1/2 medium avocado, thinly sliced
1 cup fresh salsa
lime wedge for garnish optional
Combine chili powder, salt, cumin, garlic powder, and 1 tsp oil in large resealable plastic bag.
Add chicken, bell pepper, and onion; mix gently to coat.
Refrigerate for 15 minutes.
Heat remaining 1 tsp. oil in large nonstick skillet over medium-high heat.
Empty contents of bag into skilled; cook stirring frequently, for 5 to 6 minutes, or until chicken is cooked through.
Remove from heat. Add lime juice.
Evenly top lettuce leaves with chicken mixture, avocado and salsa.
Garnish with lime wedges if desired.
Containers: 2 Green, 1/2 purple, 1 red, 1/2 blue