Chicken fajita style bowl
(gluten free, dairy free, keto & paleo friendly, sugar free, grain free)
2 tblspns extra virgin olive oil
2 Organic chicken breasts cut into strips
2 cloves of garlic minced
2 tspns ground cumin
1 tspn smoked paprika
1 red med chilli finely chopped (to taste)
Pinch Himalayan salt
1 lime juiced & the zest
2 Spanish onions sliced
1 red & 1 green capsicum sliced
2 cups chicken stock or bone broth
1 cup shredded white cabbage
1 cup shredded red cabbage
Guacomale to serve (see recipe)
Salsa to serve (see recipe)
Cashew cream to serve (see recipe)
1 coriander plant leaves chopped
Coat chicken with 1 tblspn oil.
Mix all the spices together and lime zest and then toss chicken strips into mixture to coat.
Cook strips for 2-3mins until cooked. Remove and set aside.
Add 1 tblspn oil to pan and sautee onion and capsicum until just tender.
Remove and set aside.
Pour stock into pan and stir to mix with bits in pan. Simmer for 10 minutes until stock reduces down by half.
Add back chicken and capsicum and warm through.
Add shredded cabbage to bottom of bowl.
Spoon over a scoop of the fajita mix with some of the juices
Dollop on some guacomale, cashew cream (yoghurt if not dairy free) and salsa
Sprinkle coriander on top.
If kids want it as a traditional fajita, use warmed wraps and they can scoop in the fillings.