Mexican Chicken, Pepper & Mushroom Fajitas - Goodness Me!

Mexican Chicken, Pepper & Mushroom Fajitas

October 08, 2014 1 min read

Mexican Chicken, Pepper & Mushroom Fajitas

  • 2 boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 tbsp. virgin coconut oil/butter ghee
  • 1 tsp. sea salt
  • 1 organic onion, cut in half and sliced
  • 2 cloves chopped organic garlic
  • 1 organic red pepper, cut into fine strips
  • 1 organic green pepper, cut into fine strips
  • 2 cups organic baby portobello mushrooms
  • 1 organic tomato, diced
  • 2 tsp. Mexican seasoning mix
  • 1-3 inch piece wakame
  • crumbled tortillas

Toppings (guacamole, sour cream, shredded cheese, diced tomatoes, diced green onion, diced jalapenos, etc)  

Sauté chicken in coconut oil/ghee until tender. Add in onions, garlic, mushrooms, peppers, wakame, Mexican seasoning and sea salt. Cook until veggies are tender and stir in tomato. Cook about 5 more minutes. Place tortillas on a dinner plate, cover with foil and place in 350°F oven for 5 minutes. To assemble: take a warm tortilla, put on desired toppings and ½ cup fajita filling. Roll up.

Katie Mitton
Katie Mitton

Katie has worked in the natural health & wellness industry for over 10 years and is currently studying to become a Registered Holistic Nutritionist. She is passionate about eating #feelgood food and recognized that this might look different for each and every person. She truly believes that in a healthy lifestyle, you can have your cake and eat your kale, too! Follow her on Instagram @katielmitts

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