Chicken Fajitas have always been a family favorite. The kids love to help me cook so, it’s the perfect opportunity to help assemble and enjoy without getting in the way. I love using Kelapo’s coconut oil, as it gives a nice nutty compliment to the Mexican-style seasonings and zesty lime.   

Ingredients: 

• Boneless Skinless Chicken Breasts (3) 
• Onion *thinly sliced (1) 
• Bell Peppers *thinly sliced (3) 
• Kelapo Coconut Oil (2 tablespoons) 
• Half A Lime 

Seasonings:

• Chili Powder (½ tablespoon) 
• Ground Cumin (½ tablespoon) 
• Garlic Powder (1 teaspoon) 
• Paprika (½ teaspoon) 
• Oregano (½ teaspoon) 
• Salt (½ teaspoon) 
• Pepper (¼ teaspoon) 

 For Additional Serving: 

• Tortillas (corn or flour) (soft or hard shell) 
• Sour Cream 
• Pico De Gallo 
• Avocado 

Instructions: 

1. Using a small bowl mix together ½ tablespoon chili powder, ½ tablespoon ground cumin, 1 teaspoon garlic powder, ½ teaspoon paprika, ½ teaspoon oregano, ½ teaspoon salt, and ¼ teaspoon pepper to create your fajita seasoning. 
2. Once fajita seasoning is combined, sprinkle and press in the seasoning on both sides of your boneless chicken. 
3. In a large skillet, heat up 2 tablespoons of Kelapo coconut oil, and sear your seasoned chicken breasts for 7-8 minutes on each side. 
4. While your chicken breasts are cooking, thinly slice your bell peppers and onion. 
5. Once the chicken breasts are cooked, remove them from the skillet to a plate and let them rest for a few minutes. 
6. Using the same skillet, add in your sliced bell peppers and onion and saute them for 4-5 minutes on medium heat. Remember to stir. 
7. Start slicing your rested chicken breasts into strips when the bell peppers and onions are almost done. 
8. Next, add in your sliced chicken strips to the skillet with your bell peppers and onion and squeeze in half a lime to the mixture. 
9. Stir everything together and serve with your additional toppings, avocado, sour cream, tortillas, and pico de gallo and enjoy!