Chicken fajitas is a quick dish that is very easy to make and has tons of flavor. I love eating mine in butter lettuce leaves but corn tortillas work great also. I also like to use red, yellow and orange bell peppers since they add a lot of color, nutrients and are much sweeter than green bell peppers. Add some fresh salsa or some guacamole and you have a feast on your hands!
2 pounds of chicken breasts, cut into strips
3 bell peppers
2 teaspoons oregano
2 teaspoons chili powder
2 teaspoons cumin
3 cloves of garlic, minced
2 lemons, juiced
1 lime, juiced
1 jalapeño, seeded and minced
1 tablespoon coconut oil
1 bunch of cilantro
Take ¼ of the bunch of cilantro and chop the leaves, removing the stems and set aside.
In a blender add the rest of the cilantro (stems included), oregano, chili powder, cumin, garlic, lemon juice, lime juice and the jalapeño. Blend until smooth.
Cut the chicken into strips.
Seed and cut the bell peppers into strips.
Slice the onions into strips.
In a large bowl, combine the chicken, peppers, onions and the mixture from the blender and mix well. Cover and put in fridge for 2-4 hours.
In a large frying pan, heat the coconut oil.
Add the chicken mixture to the pan. Cook making sure to stir and turn the ingredients over in the pan. Cook for 6-9 minutes or until done.
Sprinkle the chopped, reserved cilantro over the chicken.
Serve with butter lettuce leaves or corn tortillas.