1 Tbsp chili powder
½ Tbsp paprika
½ tsp onion powder
¼ tsp garlic powder
¼ tsp cumin
⅛ tsp cayenne pepper
1/2 packet stevia
½ tsp Himalayan pink salt
½ Tbsp arrowroot (or cornstarch if you do not use arrowroot)
2 medium bell peppers (whatever colors you have on hand)
1 lb. chicken breast
2 Tbsp extra virgin olive oil
brown rice, flour, corn tortillas, or lettuce wraps
****Cilantro, greek yogurt, tomatoes, avocados, salsa, cheese, lettuce, or whatever toppings you would like for your fajitas
Preheat the oven to 400 degrees. Mix all of the ingredients for the fajita seasoning in a small bowl and set aside (chili powder, paprika, onion powder, garlic powder, cumin, cayenne pepper, stevia, salt, and arrowroot).
Cut the onion and bell peppers into ¼ to ½ inch wide strips. Place them in a large 9×13 inch casserole dish. Slice the chicken breast into very thin strips and add it to the vegetables.
Sprinkle the seasoning over the meat and vegetables. Drizzle the olive oil over the chicken and veggies and then toss the ingredients until everything is well coated in oil and seasoning. Bake in the preheated oven for about 35 minutes, stirring once half way through. Squeeze half a lime over top of the meat and vegetables after it comes out of the oven.
Serve meat and vegetables with tortillas or lettuce wrap or serve as I did with cauliflower rice (no tortilla needed for me). Top with any of the optional toppings.
I treasure our nightly family dinners and I am sad to think the boys will be out of the house soon. Get back in the kitchen to cook real food and make time to sit around the table with your spouse, children, parents, or a friend. Shut technology off and have some conversations.