Ingredients

The following ingredients have 4 Servings
  • 2 teaspoons chili powder
  • 1 teaspoons cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon black pepper or to taste
  • 1 tablespoon olive oil
  • 1/4 cup fresh cilantro leaves chopped (, plus more for serving)
  • juice from 2 limes divided
  • 1 teaspoon ground mustard OR 1 tablespoon Dijon mustard paleo/keto brand as necessary
  • 1½ pounds boneless, skinless chicken thighs (, cut into chunks or slices)
  • 1 medium red onion (, thinly sliced)
  • 4 medium bell peppers seeded and thinly sliced (, I used red, yellow, orange and green)
  • 3 tablespoons avocado oil (, divided)
  • lime wedges
  • sliced avocado
  • cauliflower rice or lettuce (, for serving)

Instruction

  • Combine all the ingredients for the seasonings. Reserve 1 1/2 teaspoons for the bell peppers.
  • In a medium bowl, combine 1 tablespoon of olive oil, chopped cilantro, lime juice, mustard and 5 teaspoons of the seasonings. Reserve 1 tablespoon of the chicken marinade for drizzling on the chicken at the end. Pour remainder of the marinade into a large zip-top bag along with the chicken. Press the bag to evenly distribute the marinade and allow to sit while you prepare the vegetables.
  • Slice the the onions and bell peppers.
  • Heat 1.5 tablespoons oil in a 12" skillet over medium high heat. Add the onions and allow to cook for about 5 minutes, or until softened and fragrant. Add the bell peppers and sprinkle with the reserved 1 1/2 teaspoons of fajita seasonings. If you like the peppers with a nice crunch - cook for about 3-5 minutes. And if you like them softer, leave them on for about 3 minutes longer. Transfer and set aside on a plate.
  • Melt remaining oil in the same skillet and brown the chicken. Cook for 5-6 minutes, or until cooked through. Add the reserved chicken marinade to the skillet and cook for an additional 30 seconds. Remove from heat.Serve over some lettuce, cauliflower rice and with sliced avocados and lime wedges.