Makes lunch for two.
Approximate cooking time: 30 minutes
Ingredients
- 1 Tbs coconut oil
- 1/2 yellow onion, diced
- 1/2-3/4 lb boneless, skinless chicken breasts
- 1/2 tsp ground cumin
- 2 tsp dried oregano
- 1/4 tsp sea salt (optional)
- 1 large bell pepper, chopped
- 1 large head red leaf or romaine lettuce
- 2 medium tomatoes, diced
- 1 avocado
Instructions
- Wash and chop onion, bell pepper and tomatoes.
- Cut chicken into 1/2" slices.
- Heat skillet over medium-high heat. When hot, add coconut oil and onions. Sauté until onions are soft and slightly translucent.
- Add chicken, cumin, oregano and sea salt to the onions and continue to cook, stirring often.
- When the chicken has browned, add the peppers and cook until tender.
- Meanwhile, wash and shred the lettuce. Divide between two plates.
- Top lettuce with chicken fajita mix, tomatoes and sliced avocado.
4 Comments
Shawna Robison
This is soooooo wonderful! I added guacamole to it and it was that much better!
Shanan
This was surprisingly wonderful. I add fresh chopped cilantro to the lettuce mix and deffinitely will do so again. I also let the “fajita” mixture cool off slightly before adding it to the greens. Next time I might even add some raw pumpkin seens for crunch. Super yummy. Even for non-paleo eaters, this is a keeper!
Erika
Nice meal.
Brendajoy558
I also squeezed some lime juice on top to add a little extra flavor to the greens.