Paleo in 28 Sneak Peek: Chicken Fajitas

Kenzie over at Cave Girl in the City is amazing. She was among the first bloggers I found when I transitioned to paleo and made my life WAY easier with her awesome, easy to follow recipes. She's really nailed the whole "this meal tastes like it was super complex to prepare but was actually pretty simple" thing. A master of flavor combinations, I was pumped when I found out she was coming out with a cookbook. Needless to say, I was even more pumped when she generously sent me a copy of the book!

Let me break this awesome collection of recipes down for you. I look at Paleo in 28 from two angles. Firstly, it provides its readers interested in jumping on the paleo train an easy to follow, 28 day template using 5-ingredient (or fewer) recipes. Alternatively, if you are already drinking the paleo kool aid, Paleo in 28 offers up 130 great recipes to follow whenever you need inspiration for a bangin' meal. With dishes fit to accommodate every craving - from American staples to Mexican classics to Asian favorites and more - this book will remain a go-to grab for me. 

To show you how super flavorful and truly simple her dishes are, I'm sharing with you Kenzie's Chicken Fajitas recipe. With minimal ingredients and one skillet preparation, it hits the spot every single time and tastes just like a Chipotle burrito bowl. Thanks, Kenzie for sharing this special book with me!

Ingredients

  • 1 lb boneless chicken breast
  • 1 tbsp coconut oil
  • 3 bell peppers, cored, seeded and thinly sliced
  • 1 onion, thinly sliced
  • 1 tsp paprika
  • 1/2 tsp chili powder
  • 1/4 tsp cumin
  • Sea salt
  • Freshly ground black pepper
  • 1 head iceberg lettuce, cored

Method

  1. Using a sharp knife, cut the chicken into 1-inch pieces.
  2. In a large pan over medium heat, heat the coconut oil.
  3. When the oil is hot, add the chicken, peppers, and onion. Saute for 30 seconds.
  4. Add the paprika, chili powder, and cumin to the pan and season with salt and pepper. Stir to combine all of the ingredients.
  5. Saute the mixture until the chicken is fully cooked through, stirring regularly.
  6. While the chicken and vegetables are cooking, separate full leaves from the head of iceberg lettuce, and place them on a plate.
  7. Remove the chicken and vegetables from the stove, and put them in a medium bowl.
  8. Use the lettuce leaves to create wraps for the fajita mixture and serve.
  9. I topped mine with Kenzie's guacamole recipe (another great recipe in her book), but feel free to leave yours as is, or dress it up however you please!

Servings: 4