Paleo Chicken Fajitas

Category: Main Dish

Servings: 5

Paleo Chicken Fajitas


  • 3 lbs chicken breasts cut into thin strips
  • 3 bell peppers seeded, and sliced
  • 3 onions sliced
  • 1 tbsp dried oregano
  • 1 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 6 cloves garlic chopped
  • 5 lemons or limes juiced
  • 4 tbsp extra-virgin coconut oil or avocado oil
  • to taste sea salt
  • to taste freshly ground black pepper
    To Serve:
  • Butter lettuce
  • fermented pickles
  • sauerkraut
  • sliced avocados
  • guacamole
  • salsa verde


  1. In a large mixing bowl, combine the chicken, bell peppers, onions, spices, garlic and lemon juice. Season with salt and pepper to taste.
  2. Allow mixture to marinate in the refrigerator for at least 4 hours.
  3. When ready to cook, heat the extra-virgin coconut oil over medium heat in a large pan.
  4. Add all of the contents of the large mixing bowl to the pan, and cook until chicken is cooked through and the onions and bell peppers are soft.
  5. Transfer the hot chicken, onions and bell peppers to a large serving bowl and then assemble fajitas on top of the butter lettuce leaves with toppings of choice.