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Chicken Fajita Bowls (AIP, Paleo, Whole 30)

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Author Michelle

Ingredients

  • 2 lbs chicken breast sliced thin
  • 2 medium zucchinis sliced into vertical slices
  • 1 medium yellow squash sliced the same
  • ½ white onion sliced
  • 2 garlic cloves minced
  • ½ tsp dried oregano
  • ¼ tsp turmeric
  • 1 tsp dried cilantro
  • 1 tsp salt or more to taste
  • ⅛ cup more or less as needed avocado oil or coconut oil
  • 1-2 heads romaine lettuce chopped
  • ¼ red onion diced
  • 1-2 avocados
  • Fresh cilantro to garnish

Instructions

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