Sunday, June 30, 2013

Paleo Chicken Fajitas


2 boneless, skinless chicken breast halves, chopped into chunks

1 small onion, sliced

1 bell pepper, sliced

1 1/2 tsp seasoned salt

1/2 tsp paprika

1 1/2 tsp cumin

1 1/2 tsp oregano

1 tsp chili powder

2 garlic cloves, minced

Juice of 1 lemon

1 head of butter leaf lettuce, root removed, washed and dried


1. In a bowl combine all ingredients. If you have the time, let the chicken marinate in fridge for up to 4 hours.

2. Heat a large skillet with coconut oil and cook everything until the chicken is no longer pink and the juices run clear and the veggies are tender. Serve it on top of butter leaf lettuce and top with whatever you desire.

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