Chicken Fajitas

The best part about tacos or fajitas isn't the doughy flour tortilla, but the savory spiced meat and refreshing toppings! Nothing beats cumin, garlic, and chili spiced chicken with fresh guacamole. With the addition of crisp iceberg and fresh diced tomatoes, you get all the flavors of a Mexican dish without the unnecessary grain or gluten filler. Served in iceberg lettuce wraps or as a salad, these chicken fajitas will completely satisfy your Mexican craving.

Ingredients:
1.5-2 pounds of free range chicken breast diced
1 package of organic gluten free fajita mix (Simply Organic brand is great)
1/2 can of petite diced tomatoes no salt added
1/2 onion diced
2 clove of fresh garlic minced
1 cup of water

Method:
1.) Saute onions in large pot (or Dutch oven). Meanwhile, add 1/2 tablespoon EV coconut oil to cast iron skillet. When hot, add in chicken, working in batches, and cook until browned.
2.) Add tomatoes with juice to pot. Bring to a simmer.  Add in water, fajita mix and chicken. Stir, turn heat to low and cover.
3.) Continue simmering chicken for 30-45 minutes until sauce is thick and chicken is tender.
4.) Remove from heat and let cool 10 minutes. Serve over iceberg and add fresh tomatoes, guacamole, black olives or any other topping you prefer.

*Make it Primal with all natural sour cream (Daisy brand).

Guacamole

Ingredients:
2 large ripe avocados
1 teaspoon garlic powder
1/2 fresh lime juiced
Sea salt
2 tablespoons fresh diced tomatoes (optional)

Method:
1.) Scoop out avocado and place in medium bowl. Add garlic powder, lime juice and sea salt. Mash mixture together until creamy smooth. Fold in diced tomatoes and serve.

*Carrot chips, celery sticks and fried plantain chips are great "chips" for this dip.