Fajita Style Chicken
I can’t believe that at one point in my life I didn’t like sweet bell peppers. I now use them in literally everything I make. Okay, maybe not literally, since I don’t put them in baked goods. But if I could afford it (organic bell peppers are pricey), I would eat them with every meal.
I love sweet bell peppers:
- in eggs
- stuffed with beef, spinach salsa and spices
- in turkey meatballs
- in turkey burgers
- in quinoa
- in a box with a fox
- and of course in fajita style chicken
I love the texture, color, and taste or sweet bell peppers and I love that they are crazy good for you. Right now one of my favorite ways to enjoy sweet bell peppers is in fajita style chicken. I like that I can make a batch of these and my family and I can eat them in different ways depending on our mood or dietary needs (ie, low carb, wheat free, grain free etc…). They can be eaten all by themselves, put in tortillas (like these whole wheat or oat tortillas), thrown on top of rice, quinoa, or black beans (or a combo of the 3).
I baked these but you could also cook them on the stove in a large pan (you might need a little more water: maybe a 1/2 cup).
Here is what you will need to make your own fajita style chicken:
- Chicken (preferably organic free range): I used 2 16 ounce packages of chicken thighs to make a large batch to ensure leftovers. You could also use steak and it would be amazing!
- 1-3 Bell Peppers: I think the more bell peppers the better. I used one of each color (yellow, orange and red) this time. You could also use green.
- 1 onion
- 1 TBS chili powder
- 1/2 tsp cumin
- 1/2 tsp sea or Himalayan salt
- 1/2 tsp pepper
- 3 garlic cloves
- 1/3 cup water
- 2 limes to squeeze on top
- 2 TBS coconut oil
(I buy Gold Label Virgin Coconut Oil from tropical traditions < affiliated link *see note below)
However, if you are trying coconut oil for the first time and are looking for a less expensive brand you may want to try this brand. Tropical Traditions is by far my favorite brand though.
1. Preheat oven to 350
2. Cut up chicken into small pieces. I like to use scissors (it’s easier for me to trim off excess fat from thighs). Place the chicken into a large Pyrex pan.
3. Chop sweet bell peppers and onions and add them to the chicken.
4. In a bowl mix your garlic, spices, and water. Then add coconut oil and stir.
5. Pour the water/spice mixture over the chicken, peppers, and onions.
6. Place in the oven and cook at 350 for 30 minutes (or until chicken is thoroughly cooked).
7. Cut limes in half and squeeze out the juice over your finished dish. Add to food of choice or eat it plain.
This is a photo after we already dished some up (yay for leftover!)
My kiddos and hubby ate theirs over rice and I ate mine over black beans.
*Some of the above links are affiliate links. Click here to learn more about affiliate links.