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| Photo credit: hungryhappens.com |
CHICKEN FAJITA STIR-FRY
Paleo & Whole 30 compliant
3 large chicken breasts (free-range chicken)
1 red pepper
1 green pepper,
1 yellow pepper
2 yellow onions
Shitake or Baby Bella mushrooms, sliced
Romaine lettuce
Fajita Seasoning Mix
1 tsp. smoked paprika
1 tsp. ground cumin
1/2 tsp. chili powder
1/2 tsp. garlic powder
Freshly ground black pepper
Fajita Sauce
1 Tbs. olive oil
1 shallot, finely chopped
8 ounce can tomato sauce
1/2 cup chicken stock
1 teaspoon honey (omit for Whole30)
1 tsp. coconut aminos
1 tsp. smoked paprika
1/2 tsp. cumin powder
* Cut meat and vegetables into strips; set aside in separate bowls.
* Wash, dry and shred the lettuce; set aside.
* In a mixing bowl, combine chicken, peppers and onions with fajita seasonings.
* Stir to coat, cover and refrigerate until ready to stir fry.
Prepare the Fajita sauce:
* In a sauce pan, soften the shallot in the olive oil over low heat, about 3 minutes.
* Add the rest of the ingredients and simmer 10 minutes then set aside.
Stir-fry meat & vegetables:
* Preheat a cast iron or stainless steel wok or large skillet. Add a dollop of olive oil.
* Add the meat & marinade to the pan and stir fry over high heat, stirring constantly until cooked.
* Remove meat from the pan and set aside.
* Add more oil to wok. Stir fry peppers and onions just until tender.
* Mix in the meat, stir to heat and serve.
* Serve topped with shredded lettuce and drizzled with fajita sauce.
**Refrigerate leftovers in single serving, covered glass containers for Grab-n-Go meals the next day.
Recipe: w.lynne
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