Whole30 Chicken Fajitas

Instructions

1. Step 1

   Combine the chicken, garlic, olive oil, juice from one lime, cumin, chili powder, smoked paprika, oregano, salt, and black pepper in a mixing bowl. Toss thoroughly and marinate for 15 minutes.

   Timer: 15 min (fixed)

   Ingredients used: 700.0 gr Chicken Breast, 4.0 gr Chili Powder, 1.0 gr Dried Oregano, 30.0 ml Extra Virgin Olive Oil, 4.0 gr Fine Salt, 9.0 gr Garlic, 1.0 gr Ground Black Pepper, 4.0 gr Ground Cumin, 1.0 piece Lime, 2.0 gr Smoked Paprika

   Cookware: Chef Knife, cutting board, mixing bowl

2. Step 2

   Slice the bell peppers and onion, then keep the prepared vegetables together for cooking.

   Ingredients used: 3.0 piece Bell Pepper, 1.0 piece Yellow Onion

   Cookware: Chef Knife, cutting board

3. Step 3

   Heat the skillet over high heat. Cook the prepared chicken mixture in two batches, turning occasionally, until browned and nearly cooked through; transfer each batch to a clean plate.

   Timer: 14 min (fixed)

   Cookware: plate, skillet, tongs

4. Step 4

   Reduce to medium heat. Add the prepared peppers and onion, season with the remaining ⅜ tsp (2 gr) of salt, and cook until tender-crisp and lightly browned.

   Timer: 7 min (fixed)

   Ingredients used: 2.0 gr Fine Salt

   Cookware: skillet, tongs

5. Step 5

   Return the chicken and any collected juices to the skillet. Toss with the vegetables and cook until the thickest chicken strips reach 74°C.

   Timer: 2 min (fixed)

   Cookware: plate, skillet, tongs

6. Step 6

   Arrange the romaine leaves for serving. Fill them with the chicken and vegetables, then add the avocado and cilantro and serve with wedges from the remaining lime.

   Ingredients used: 2.0 piece Avocado, 15.0 gr Cilantro, 1.0 piece Lime, 2.0 piece Romaine Lettuce

   Cookware: Chef Knife, cutting board, plate