Chicken Fajita Stir fry

Printable Version
Serves: 2-4

1 Chicken Breast, julienne
8 ounces Mushrooms, diced
1 medium Onion, julienned
3 Large Bell Peppers, julienned
1Tablespoon Coconut Oil
1Tablespoon Butter
1 Lime
½ Tablespoon Chili Powder
½ teaspoon Cumin
½ teaspoon Paprika
¼ teaspoon Garlic Powder
½ teaspoon salt
½ teaspoon pepper

Equipment Needed:
10-12” Non-stick skillet with lid
Wooden spoon
Cutting board

1. Prepare all of your ingredients ahead of time. Once you start cooking it will go very fast.

2. In a small bowl, combine all of the dried spices. Stir to combine and set aside.

3. In a non-stick skillet add the mushrooms and a pinch of salt to the pan and cook on high heat until the mushrooms release all their liquid and the pan is dry. Stir occasionally.

4. Push the mushrooms to the side of the pan and add the chicken. Cook until the chicken starts to look brown in the areas where it is touching the pan.

5. Add the coconut oil, remaining vegetables, and spice mixture to the pan. Stir constantly to coat all of the ingredients with the seasoning.

6. Add 1 tablespoon of Butter and cover with the lid.

7. Turn the heat down to low and allow the vegetables to soften to al dente (about 6-8 minutes).

8. Remove the lid and squeeze the juice of 1 lime into the pan. Stir well for another 2-3 minutes.

9. Serve and enjoy!

NOTE: Serve with brown rice. (Optional)

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