Soooo Good Organic Chicken Fajita's

 Happy Cinco de Mayo! I'm a little early I know, but this just gives us time to prepare! I found this recipe on the web awhile ago and just recently tried it with some modifications..... It came out so freakin' delicious that even Ocean and Hunter loved it. They even asked to have it again before they were finished. Score. The chicken came out sooo tender and when you add a spoonful of guacamole to the top of these it adds a coolness and cuts the spiciness perfectly. You will never miss the sour cream and cheese, trust me. If you would like, add some organic canned refried beans with it and a baby greens salad. If you are entertaining, why not add some all natural blue tortilla chips with fresh salsa for your peeps? Let's make this a fiesta! Happy eating. : )

Chicken fajita's:

What you will need

for the marinade:

1 Tbsp Chili powder

1 1/2 Tbsp Cumin

3 tsp garlic powder 

2 tsp onion powder

1/4 tsp red pepper flakes

1 tsp salt

1 tsp pepper

1/2 tsp paprika (optional)

1/2 tsp oregano

1/2 tsp Stevia powder

1/2 cup cilantro

juice of 1 1/2 limes

1/4 organic all natural vegi or chicken broth (Imagine is great)

2 or 3 Tbsp of canola or olive oil

4 organic skinless. boneless chicken breasts

What you will need

for the guacamole:

2 large avocado  

1 tomato, chopped

2 Tbsp red onion, chopped

2 Tbsp cilantro, chopped

1/2 of a jalapeno pepper, seeds and membrane removed, finely chopped 

1/2 lime  

sea salt to taste

What you will need for the peppers:

1 large red bell pepper

1 large green pepper

1 large orange or yellow pepper

1 large onion

1 Tbsp canola or olive oil

sea salt to taste

Cut them all in julianne slices

Ok, so first you will want to get a medium to large bowl to add all the marinade ingredients. Mix them all up and set aside.

Now your going to pound the chicken and flatten to about 1/4 of an inch. (this really is important as it tenderizes the meat) I find it useful to use plastic wrap over the chicken while doing this.

Add the meat to the marinade. Poke holes in the meat with a fork and make sure all the chicken is covered with the marinade. Cover for about 2 to 3 hrs in the fridge, turning once. Don't exceed 4 hrs.

As the meat is marinading you can make the guacamole and store it in the fridge as well.

When you are finished marinading the meat, start the grill. Let it get hot and grill chicken for about 15 -20 minutes until cooked through.

As the chicken is on the grill, saute the peppers and onion with some olive oil and sea salt until they are soft.

Thinly slice the chicken and serve on top of the peppers with a spoonful of guacomole on each plate.  Yum, Yum, Yum!......