Mouthwatering Paleo Mexican Dinner: Spicy Grilled Chicken Fajitas & Creamy Avocado-Lime Sauce

Allergens

N/A

Ingredients

• 1. 4 boneless, skinless chicken breasts (6
• 8 oz each) 2. 1 tbsp olive oil 3. 2 bell peppers (any color) 4. 1 large white onion 5. Salt and pepper to taste For the Avocado
• Lime Sauce: 6. 2 ripe avocados 7. 1/4 cup fresh lime juice 8. 1/4 cup cilantro, finely chopped 9. 1/4 cup red onion, finely chopped 10. 2 cloves garlic, minced 11. Salt and pepper to taste

Instructions

1. Prepare the fajita vegetables by thinly slicing the bell peppers and white onion. Set aside.
2. In a large bowl, combine the ingredients for the Avocado Lime Sauce and mash until smooth. Season with salt and pepper to taste. Cover and refrigerate until ready to serve.
3. Season both sides of each chicken breast with salt and pepper. Brush with olive oil, then coat with your preferred spice blend for a Mexican flair (e.g., paprika, cumin, garlic powder, onion powder, chili powder, oregano, and salt).
4. Preheat the grill or grill pan to medium high heat. Grill the chicken breasts for 5 7 minutes per side, until cooked through and reaching an internal temperature of 165°F (74°C). Remove from heat and let rest for a few minutes before slicing.
5. In the same grill or grill pan over medium high heat, sauté the bell peppers and onion until tender and slightly charred, about 3 4 minutes. Season with salt and pepper to taste.
6. Assemble the fajitas by placing a few slices of chicken on each tortilla, followed by the sautéed vegetables. Top with a generous dollop of Avocado Lime Sauce. Fold the tortillas in half and serve immediately.

Chef’s Insight

The key to perfect fajitas is evenly cooking the chicken and vegetables, allowing for a delicious combination of flavors and textures.

Notes

This recipe is designed for a Paleo diet, which emphasizes whole foods and excludes grains, legumes, and added sugars.