Recipe: Paleo Chicken Verde Fajitas

I made paleo chicken verde fajitas last night. This is by no means a gourmet dinner, but it's delicious, healthy, very EASY (kitchen illiterate proof), and kid friendly.

 

Paleo Chicken Verde Fajitas

(Recipe serves 4-6)

What you need:

2 lbs of organic chicken breasts (trim fat)

3 cups of salsa verde (if you are not making it yourself, be sure to check ingredients)

1 large onion, cut in long thick slices (fajita style)

3 bell peppers, cut in long thick slices (fajita style)

4 serranos or jalepenos, cut in long slices (optional)

3 Tablespoons of coconut oil

Cracked black pepper

Himalayan pink salt or sea salt

Romaine lettuce “tortillas”

For the chicken:

Season chicken with pepper. Brown in skillet at medium high. I don’t use any oil in the skillet, but you can if you want to. I usually have the chicken on each side for about 30-60 seconds. Cover bottom of your crockpot with a thin layer of chicken broth. Place chicken breasts in crockpot and pour one cup of salsa verde on top. I cook the chicken on the 6 hour setting. It still usually only takes about 4 hours. Either high or low settings will work. When the chicken is done, remove from the chicken from the juices in the crockpot

 and pull apart with a fork in a large mixing bowl. Mix in 2 cups of salsa verde.

 

For the onions and peppers:

Put heat on med-high. Put coconut oil in the skillet. Add onions and peppers. Add black pepper and salt to taste. Stir occasionally for about 20-30 minutes or when the onions and peppers are nicely charred.

 Top large romaine leaves with chicken, onions and peppers, and avocado slices or guacamole. We topped ours with my homemade guacamole (I make the best).