Mexican Lunch Recipe: Spicy Grilled Chicken Fajitas with Avocado Salsa for Paleo Diet Enthusiasts

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 large boneless, skinless chicken breasts 1 small red onion, thinly sliced 1 large bell pepper (any color), thinly sliced 4 large collard green leaves, stems removed 1 ripe avocado, diced 1 small tomato, diced 1 lime, juiced 2 tbsp chopped cilantro 1/2 tsp ground cumin 1/2 tsp smoked paprika 1/4 tsp ground coriander 1/4 tsp ground black pepper 1/4 tsp sea salt 1 tbsp olive oil

Instructions

1. In a small bowl, mix together the cumin, smoked paprika, coriander, black pepper, and sea salt. Rub this spice blend onto both sides of the chicken breasts and let them marinate for at least 30 minutes in the refrigerator.
2. Heat a grill or grill pan to medium high heat and cook the marinated chicken until fully cooked and slightly charred on the outside, about 6 8 minutes per side. Remove from heat and let rest for a few minutes before thinly slicing.
3. In another bowl, combine the diced avocado, tomato, lime juice, and chopped cilantro to make the salsa. Set aside.
4. Assemble the fajitas by placing a slice of chicken onto each collard green leaf, followed by a spoonful of avocado salsa. Fold in the sides of the collard green leaves and roll up into a tight bundle.
5. Serve immediately with lime wedges for added zest.

Chef’s Insight

To add more flavor, consider marinating the chicken for longer or using chipotle powder instead of smoked paprika.

Notes

This recipe is gluten-free and dairy-free, making it suitable for those following a Paleo diet.