The Best Chicken Fajitas Ever

 (Serves 4)

Ingredients:

·    1.5 – 2 lbs. of “pastured” organic chicken breast

·    1 medium jicama (peeled and sliced into strips)

·    2-3 ripe mango (peeled and sliced into chunks)

·    2-3 ripe avocado (sliced into quarters)

·    1 red bell pepper (sliced into strips)

·    1 orange bell pepper (sliced into strips)

·    1 yellow bell pepper (sliced into strips)

·    1 large sweet onion (sliced into strips)

·    2 heads of Bibb or Butter lettuce

·    Cumin, chili powder, freshly ground black pepper (liberal amounts of each)

·    Sea salt to taste

·    1 bunch fresh cilantro (chopped)

Jicama, avocado and cilantro - a fresh and flavorful combination.

Directions:

·    Trim and pound chicken with a meat tenderizer until all slices are a consistent thickness.

·    Heat 1-2 tbsp of coconut oil in a pan (medium-high heat).

·    Once the oil is hot, mix spices together and sprinkle half directly into the pan.

·    Throw chicken on top of the spices, and sprinkle the other half of the spice mixture on top of the chicken.

·    Allow each side to blacken and sear (about 1 minute) before flipping.

·    When chicken is done, remove from pan and transfer to cutting board to slice into strips.

·    In the same hot pan (with leftover spices), sauté the peppers and onions.

·    Use the spatula to scrape blackened spices off the bottom of the pan, stir them right in with the veggies.

·    When pepper and onion mixture is cooked to desired tenderness (3-5 minutes), remove from pan and transfer to serving dish.

·    Fill the bottom of your plate with large leafs of lettuce.  Pile hot peppers and onion on top, surround with jicama, avocado and mango.

Drop the chicken on top of the whole glorious pile, top with freshly chopped cilantro.