Chicken Fajita Lettuce Cups

SERVES 4

GLUTEN-FREE · DAIRY-FREE · PALEO · WHOLE30 · GRAIN-FREE

Total time: 30 minutes

Because I grew up in Texas, fajitas have always been a big part of my life. Chicken and bell peppers tossed in delicious spices and charred to perfection—I mean, that will just never get old to me! This recipe is my simple weeknight rendition that is packed with flavor and served in crisp lettuce cups to keep things light and fresh. But feel free to use a tortilla if you please! Either way, these fajitas are pretty much the epitome of a quick, easy, healthy, and delicious meal.

• for the seasoning
• 1 teaspoon chili powder
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ½ teaspoon paprika
• ½ teaspoon ground cumin
• ½ teaspoon dried oregano
• ¼ teaspoon cayenne pepper (optional)
• for the chicken
• 2 pounds boneless, skinless chicken breasts
• 2 tablespoons extra virgin olive oil
• 1 medium red bell pepper, seeded and diced
• 1 medium green bell pepper, seeded and diced
• ½ medium white onion, medium dice
• Juice of 1 lime
• to assemble
• 8 large butter lettuce or iceberg lettuce leaves
• ¼ cup chopped fresh cilantro leaves
• 1 lime, cut into wedges

make the seasoning In a small bowl, combine the chili powder, salt, pepper, paprika, cumin, oregano, and cayenne pepper if desired. Set aside.

make the chicken Place the chicken breasts on a cutting board and cover with a sheet of parchment paper. Using a meat mallet or the back of a skillet, tenderize the meat by pounding the chicken until it is ¼ inch thick, then cut into 1-inch cubes.

In a large skillet, heat the olive oil over medium-high heat. Add the chicken and arrange in a single layer. Cook the chicken until it is golden brown and almost cooked through, about 3 minutes per side. Add the bell peppers, onion, and the seasoning mixture. Toss to evenly coat. Cook until the bell peppers and onion are tender, about 4 minutes. Add the lime juice and toss. Remove the pan from the heat.

to assemble Fill the lettuce cups with the chicken and vegetables, top with the cilantro, and serve with the lime wedges.