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Chicken Fajita Bowls (AIP, Paleo, Whole 30)


  • 2 lbs chicken breast, sliced thin
  • 2 medium zucchinis, sliced into vertical slices
  • 1 medium yellow squash, sliced the same
  • 1/2 white onion, sliced
  • 2 garlic cloves, minced
  • 1/2 tsp dried oregano
  • 1/4 tsp turmeric
  • 1 tsp dried cilantro
  • 1 tsp salt (or more to taste)
  • 1/8 cup (more or less as needed) avocado oil or coconut oil
  • 12 heads romaine lettuce, chopped
  • 1/4 red onion, diced
  • 12 avocados
  • Fresh cilantro to garnish


  1. Add 2 tbsp of oil to a pan on medium heat.
  2. Season the chicken with garlic, and half of the oregano, turmeric, cilantro and salt
  3. Add the chicken to the pan, adding more oil as needed
  4. Cook for 8-10 minutes or until internal temperature reaches 165 F
  5. Remove the chicken from the pan and set aside
  6. Add 2 tbsp of oil to the pan on medium heat
  7. Season the white onion, zucchini and squash with the remainder of the ingredients
  8. Cook until vegetables soften for about 5-6 minutes, reheating the chicken in the pan for the last minute or so if needed
  9. Add the chicken and vegetables to bowls (about 4 bowls) with chopped lettuce
  10. Top with avocado, red onion, fresh cilantro and more salt to taste