Whole 30 Approved Chicken Fajitas

I love fajitas! Fajitas are a festive food that are fun to eat and cook! This recipe is a hit with my kids, they don’t even realize they’re eating healthy. This is also a quick pull together recipe for when you have no idea what to make for dinner. Cook time is less than 30 minutes! You can swap the chicken in this recipe for steak easily if you are not fond of chicken.

Why these Whole 30 approved chicken fajitas are a part of my mindful eating plan

These chicken fajitas are a part of my mindful eating plan for several reasons. First, this recipe is completely grain, dairy and soy free, which are all inflammation causing foods that I have removed from my diet.

Instead of soy sauce I use coconut aminos, which is another salty savory seasoning sauce that is an almost perfect substitute. Coconut aminos only have 90 mg of sodium per teaspoon versus the 280 mg of sodium in soy sauce. This makes it a good alternative for anyone trying to lower sodium in their diet or wanting to eliminate soy. Coconut aminos can be found at your local supermarket.

I love to wrap my fajitas in lettuce wraps. These allow me to fully enjoy my fajitas while still being gluten and grain free. Lettuce also has several nutrients that can help you meet standard daily nutritional requirements; these nutrients include: Vitamin C, Calcium, Vitamin K and Potassium. Lettuce is low in caloric, sugar, and fat content, and high in water content. Lettuce wraps like these are perfect for a hot summers day, and they require no extra cooking!

I use avocado oil to cook my fajitas, avocado oil is high in oleic acid, which is a great healthy fat! Several studies have shown that avocado can improve cholesterol and heart health, and can help enhance the absorption of important nutrients. Avocado oil also has a higher smoke point than olive oil, which makes it better for recipes that require high heat such as grilling and searing.

Tips for cooking these Whole 30 chicken fajitas

Experiment with your seasonings! Although I love this seasoning blend you should find seasonings that work for you and your family.

When shopping for lettuce, look for a head wit no loose leaves, and no brown edges or spots, then after washing, store in the refrigerator until ready to be used.

Set aside plenty of time for marinating. I suggest marinating for at least an hour, however these chicken fajitas can be marinated for up to 24 hours. After two days the marinade can possibly break down the fibers of the meat, I suggest starting your marinade in the morning and then cooking your fajitas for dinner that night.

Ingredients

·        1.5 lbs chicken breast

Chicken Fajita Marinade

·        3/4 tsp onion powder

·        3/4 tsp garlic powder

·        1/2 tsp cumin

·        1 lime zested

·        2 limes juiced

·        1/4 cup avocado oil

·        1/3 cup coconut aminos

·        1/2 tsp salt

·        1 tsp red pepper flakes

·        salt and pepper to taste

·        1/4 cup of chicken stock

Veggies For Fajitas

·        3 small bell peppers thinly sliced

·        1 yellow onion sliced

·        3 medium zucchinis sliced

·        jalapeno

Toppings for Fajotas

·        avocado

·        cilantro

Salsa

Instructions for cooking whole thirty chicken fajitas

1.               In a small bowl, combine all of the marinade ingredients together using a whisk. Transfer the marinade to a gallon ziplock bag and add the flank steak. Press out any excess air and close the bag. Make sure you massage the meat thoroughly with your fingers so the marinade is evenly incorporated. Let it marinade for at least 1 hour.

2.               Heat a large cast iron pan up on medium-high heat. Remove the flank steak from the bag and place on a cutting board. Reserve the marinade and set aside. Generously season the steak with salt and pepper

3.               Gently place the steak into the pan and let cook for 4 1/2 minutes. Flip over and cook for another 4 1/2 minutes. Remove from the pan and let rest for 10 minutes with foil tented over it.

4.               While the steak is resting, it’s time to cook the vegetables. Scrape up the brown bits leftover in the pan and add the bone broth. Add vegetables and cook for 8-10 minutes until soft and cooked through. Turn off the heat

5.               Slice the steak against the grain and layer on top of cooked vegetables. Top off with sliced avocado, jalapeno, and fresh cilantro. Enjoy!

6.               Serve over lettuce or use lettuce as a tortilla to wrap up the fajitas!

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