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Chicken Fajitas

“Mom, I would eat this every night!”, something I have never heard until recently!

Dinner time can be a nightmare in my house, since everyone has a different palate. Give me fish and veggies (with wine) and I am good to go. Pete hates chicken, and that’s all my boys want to eat. And they don’t like leftovers… what’s a mom to do?

Well, I think I found a semi-solution: Chicken Fajitas…..and they can be low carb with avocado, or high carb, with organic corn tortillas.

Chicken Fajitas

Chicken Fajitas

  • 1 pound organic chicken breast
  • ½ cup local honey
  • ½ cup + 1T Bragg’s liquid aminos
  • 2 onions, thinly sliced
  • 2 red bell peppers, thinly sliced
  • 1T olive oil
  • pinch sugar

Marinate chicken breast in honey and liquid aminos (this is the secret). Grill on BBQ for about 15 minutes per side depending on size. Let cool for 10 minutes and slice thin.

In the meantime, sauté onions and bell peppers in olive oil and 1 T liquid aminos. Add a pinch of sugar to caramelize.

Serve with warmed corn tortillas (HC)  or guacamole (LC), pico de gallo and Greek yogurt in place of sour cream

Pico De Gallo20150211_180031_resized

  • 1 cup chopped tomatoes,
  • ¼ cup chopped onion
  • 1T cilantro, chopped
  • 1 chopped jalapeno

Combine all ingredients and squeeze ½ lime over top and set aside.

Heat corn tortillas on hot pan for 20 seconds on each side flipping until warmed through.

To make the lunch bowl, simply layer brown rice, black or pinto beans, veggies, chicken and whatever toppings your kiddo prefers.

What is your favorite dish to cook with chicken?

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