Healthy Chicken Fajitas (Gluten-Free)

Is it possible to enjoy Mexican food without all of the extra sauces, spices, and calorie-laden ingredients? Hell to the yes.

I love good Mexican food, but finding high-quality options can be difficult, so I usually just make it myself. For this recipe, I decided to recreate my favorite Mexican dish, complete with a dairy-free option. I hope you dig (and dig into) these fajitas as much as I do!

The mushroom/zucchini mixture is really grounding and crazy delicious, and I actually think these are better than the real thing.

Ingredients:

Serves 4 1.5 lbs of chicken breast, cut into strips (you can have your butcher do this)

Mushrooms (one package, sliced, I like to use cremini mushrooms)

2 small zucchini 1 red bell pepper

1 tomato

1.5 tsp. cumin 2 tbsp of taco seasoning, I like Siete

Juice from ½ lemon

1-2 tbsp. Olive oil

Cooking spray - olive oil or avocado

For serving:

Coconut tortillas (I love the Siete or Coyotas)

1 avocado

1/2 cup cilantro (chopped)

Sour cream or greek yogurt (I like to use the real deal here, but you can do a dairy free version if you prefer. Kite Hill has a good one)

Directions:

1. Wrap tortillas in tin foil and put in oven heated to 225 degrees

2. Chop the zucchini and red pepper, and dice the tomato (set tomato aside in a small dish)

3. Slice avocado into wedges, squeeze juice from ½ lime over them and add salt, set aside on a plate

4. Spray pan with a little cooking spray, then drizzle with olive oil. Once oil is hot, add the chicken. Cook for approx 2 minutes/side to brown, set aside

5. Deglaze the pan pan with lemon juice

6. Add more cooking spray and olive oil to pan, then add veggies, taco seasoning, and cumin. Saute until veggies are soft, approx. 5-10 minutes. Add Chicken back to pan, stir to combine.

7. Serve in warm tortillas! Top with sour cream, diced tomatoes, avocado, and cilantro

So good!

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