Chicken Fajitas with Sprouted Wheat Tortillas
Recipe by Emily, @cooking_emily
3 tbsp avocado oil
4 ½ tbsp fresh lemon juice (about 3 small lemons)
2 tbsp water
1 tsp salt
2 tsp dried oregano
2 tsp cumin
1 ½ tsp garlic powder
¾ tsp chili powder
¾ tsp paprika
1 package of Sprouted Wheat Tortillas, Fajita Size
1 ½ lbs chicken breasts, cut into ½ inch strips
3 large red bell peppers, cut into bite-size strips
1 tbsp avocado oil
1 sweet onion, chopped
Lettuce, cheese, sour cream
In a covered deep glass dish (or a large ziplock bag) add all of the marinade ingredients. Mix together and add the raw chicken breast strips and the bell peppers, and allow to marinate for at least 2 hours (overnight for max flavor).
After the chicken has marinated, heat a large skillet over medium heat. Once hot, add avocado oil and onion, stirring occasionally. Cook until translucent, about 3-4 minutes. Add the chicken, bell peppers, and the rest of the marinade into the pan. Cover with a lid and allow it to cook on medium for 10 minutes, flipping the chicken halfway through.
Once the chicken is fully cooked, shred it with two forks, or cut into bite-sized pieces. Serve immediately with warmed tortillas, lettuce, cheese, and sour cream.
This recipe makes great leftovers! Store in an air-tight container, and enjoy the following day!