Monday, April 8, 2013

Paleo Naked Chicken Fajitas + guacamole

I love chicken fajitas. My mom started making fajitas for our family when I was an early teen. She served them in flour tortillas with sharp cheddar cheese. Definitely not Paleo. The fajita filling itself is Paleo. You really can't get much more Paleo than meat, veggies and spices. Add in some healthy fats in the form of guacamole and you're set. My mom shared the recipe she used, which she actually found in a magazine at a doctor's office nearly two decades ago. I've changed the recipe a bit, so I consider this more of my own at this point. I also put together my own guacamole to top the fajitas. It's super simple and only takes three ingredients (plus sea salt and pepper).

Paleo Naked Chicken Fajitas
Serves: 4-5


  • 1/3 cup olive oil
  • Juice of 2 limes
  • 1 ½ t. Sea Kelp Delight Seasoning
  • 1 ½ t. dried oregano
  • 1 ½ t. cumin
  • 1 t. garlic powder
  • ½ t. chili powder
  • ½ t. paprika
  • 2 jalapeños, minced and divided
  • 1 ¼ to 1 ½ pounds chicken, cut into bite-sized pieces
  • 2 T. coconut oil
  • 3 bell peppers (I used green, yellow and orange), sliced
  • 2 onions, sliced

  • 3 avocados
  • 2 Roma tomatoes, diced
  • Juice of 1 lime
  • Sea salt and freshly-ground pepper to taste

  • Crushed plantain chips (I buy them from the bulk bin at Sprouts, but you could also purchase Inka Chips)

  1. Make your marinade first, so the chicken can soak up all the delicious flavors while preparing the rest of the dish. In a large mixing bowl, whisk together the olive oil, lime juice, spices and 2/3 of the jalapeños.
  2. Add the chicken to the marinade and stir with a spatula to coat every piece evenly. Set aside.
  3. Melt the coconut oil in a large cast-iron skillet over medium-high heat.
  4. Once the pan is hot, add the sliced onions, bell peppers and remaining jalapeños. Toss to coat with the coconut oil. Sauté, stirring occasionally, for 8-10 minutes. You still want the veggies to be slightly crisp.
  5. While your veggies are cooking, prepare the guacamole in a medium-sized mixing bowl.
  6. Mash the avocado with a fork or masher. Add the remaining ingredients and mix well. Taste for seasonings and adjust as needed.
  7. When the veggies are done, pour them out into a bowl and tent with foil to keep warm.
  8. Add the chicken and the marinade to the skillet. Allow chicken to cook on the first side before stirring/flipping. Continue cooking the chicken until no longer pink, around 4-5 minutes per side.
  9. Add the veggies back to the pan, tossing everything together so the veggies get coated in the spices from the marinade.
  10. Serve with a large spoonful of guacamole and top with a handful of crushed plantain chips. 

I will be adding this dish into our regular rotation of meals. It's such a simple, but flavorful dish. It's definitely not very photogenic, but tastes amazing.

Question: Do you have any recipes that were passed down to you from your parents that you've made your own? 

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