Saturday, April 5, 2014
This is an awesome recipe – the chicken is so flavorful. Lovely served with guacamole, grated cheese, homemade salsa or store-bought salsa and sour cream. You can serve these in low-carb tortillas, however, I don't think you will miss them.
11/2 lbs chicken breasts (0.68 kg)
2 tbsp olive oil (30 mL)
2 tbsp lemon juice (30 mL)
11/2 tsp salt (7 mL)
11/2 tsp oregano (7 mL)
11/2 tsp cumin (7 mL)
1 tsp garlic powder (5 mL)
1/2 tsp chili powder (2 mL)
1/2 tsp paprika (2 mL)
3 tbsp bacon fat, divided (45 ml)
1/2 cup sliced onion (125 mL)
1/2 medium red pepper
1/2 medium green, OR orange pepper
Cut chicken into thin, short strips. In medium bowl, combine olive oil, lemon juice, salt, oregano, cumin, garlic powder, chili powder and paprika. Add chicken strips and refrigerate 1 to 4 hours.
In nonstick pan, in 1 tbsp (15 mL) bacon fat over medium heat, cook onions, red and green, OR orange peppers until tender-crisp. Set aside. Add 2 tbsp (30 mL) bacon fat to pan and over medium heat, cook chicken strips 6 minutes, or until no longer pink inside. Return pepper mixture to pan and heat through.
Serve chicken fajitas with grated cheese, guacamole, salsa and sour cream. These can be served in low-carb tortillas, if desired, however, I don’t think you will miss them.
Yield: 4 servings
40.4 g protein
9.4 g fat
5.7 g net carbs
For other great Low-Carb, Gluten-Free recipes by the team & me:
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