Fajita Chicken with Sauteed Peppers and Onions
with salsa / guacamole

Name: Fajita Chicken with Sauteed Peppers and Onions
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 cloves Garlic, minced or crushed; 1 bulb Shallots, diced; 1/4 bunch Cilantro, chopped; 2 Avocados; 1 Limes, juice of; to taste Hot sauce; 1 1/2 tsp Coriander, dried; 1 1/2 tsp Paprika; 1 tsp Cumin; 1 tsp Salt; 1/2 tsp Chili powder; 1/2 tsp Black pepper; 2 Onions, medium, thinly sliced; 2 Bell peppers, any color, thinly sliced; 6 oz Coleslaw mix (sub thinly sliced cabbage); 6 Chicken thighs, boneless and skinless; 1 Limes, wedges; 1 Tbsp + 1 Tbsp Oil, cooking; 1/2 cup Salsa, store-bought, for serving

Active: 35 min Total: 35 min

Original GF Paleo Vegetarian

Fajita Chicken with Sauteed Peppers and Onions

Seasoned with a Southwestern spice mix, this simple one-pan meal is loaded with flavor. Serve the chicken and fajita vegetables with salsa and guacamole or any other toppings that suit your taste!

Ingredients

Metric

Servings:

Guacamole:

Garlic - 2 cloves , minced or crushed
Shallots - 1 bulb , diced
Cilantro - 1/4 bunch , chopped
Avocados - 2
Limes - 1 , juice of
Hot sauce - to taste

Fajita Chicken with Sauteed Peppers and Onions:

Coriander, dried - 1 1/2 tsp
Paprika - 1 1/2 tsp
Cumin - 1 tsp
Salt - 1 tsp
Chili powder - 1/2 tsp
Black pepper - 1/2 tsp
Onions, medium - 2 , thinly sliced
Bell peppers, any color - 2 , thinly sliced
Coleslaw mix - 6 oz (sub thinly sliced cabbage)
Chicken thighs, boneless and skinless - 6
Limes - 1 , wedges
Oil, cooking - 1 Tbsp + 1 Tbsp
Salsa, store-bought, for serving - 1/2 cup

Prep

Make spice mix - Combine coriander, paprika, cumin, salt, chili powder and black pepper. (Can be done up to 5 days ahead)
Onions / Bell Peppers / Coleslaw mix - Prep as directed and combine. (Can be done up to 4 days ahead)
Garlic / Shallots / Cilantro - Prep as directed and combine. (Can be done up to 2 days ahead)
Chicken - Tenderize with a fork and combine with spice mix. (Can be done 1 day ahead)
Limes - Slice into wedges. (Can be done 1 day ahead)

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Make

Mash together garlic, shallots, cilantro, avocado and lime juice. Season to taste with some salt and hot sauce.
Heat a Dutch oven or nonstick pan with a lid over medium-high heat. Add first part of oil and then onions, bell peppers and coleslaw mix to heated oil. Saute until tender, 4 to 5 minutes. Set aside and return pan to heat.
Add second part of oil and then chicken to heated oil. Cook chicken on both sides until cooked through, 5 to 7 minutes total. Move chicken to one side of pan and add onions, peppers and coleslaw mix back to pan. Saute vegetables for a minute to reheat.
Serve chicken and sauteed vegetables with lime wedges, guacamole and salsa on the side. Enjoy!

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