Grilled Chicken Fajitas with Avocado Crema & Fresh Cilantro

Allergens

Dairy (in yogurt)

Ingredients

• 2 lbs boneless, skinless chicken breasts
• 1 tbsp olive oil
• 2 bell peppers (red, green, or yellow)
• 1 large white onion
• Salt and pepper to taste
• 1 avocado
• 1/4 cup Greek yogurt (for dairy
• free substitute coconut cream)
• 2 tbsp lime juice
• Fresh cilantro leaves for garnish
• 6 large lettuce leaves for wrapping (romaine or iceberg)
• Optional: hot sauce to taste

Instructions

1. In a large bowl, combine chicken breasts, salt, and pepper. Marinate in the olive oil for at least 30 minutes, or up to overnight for added flavor.
2. Preheat your grill or grill pan to medium high heat. Slice bell peppers and onion into thin strips.
3. Grill marinated chicken breasts until fully cooked through (internal temperature of 165°F). Remove from heat, let rest for a few minutes before slicing into strips.
4. On the grill, cook sliced bell peppers and onion until tender, with slight char marks. Remove from heat.
5. In a blender or food processor, blend avocado, Greek yogurt, lime juice, and salt to taste. Blend until smooth for the avocado crema.
6. Assemble fajitas by placing sliced chicken, grilled vegetables, avocado crema, and hot sauce (if using) onto lettuce leaves. Garnish with fresh cilantro leaves.

Chef’s Insight

The combination of succulent chicken, grilled vegetables, and creamy avocado crema creates a symphony of flavors that elevates this Paleo-friendly dish to new heights.