This is a really easy and tasty dish to make when your pressed for time. It is extremely versatile. You can serve it over cauliflower rice or in a grain free wrap. I even like it as is. You can make it spicier by adding a sliced fresh jalapeno to the stir fry or adding in a little more chili powder or a bit of cayenne.
I like to cook and slice the chicken breasts ahead of time and then this dish is even quicker to prepare. I bake the chicken breasts in a 325 degree oven for about 40 minutes or until the internal temperature reaches 165 degrees. Let cool, slice into strips, and store in the refrigerator until needed. These will keep in the refrigerator for about four days, so it is great to make ahead of time. In the recipe, the directions call for adding one (or two) tablespoons of butter (or earth balance for dairy free, or ghee for paleo) near the end of cooking. Don’t omit this step, as it helps blend all the flavors together and makes a great sauce!
Fajita Chicken Stir Fry
- 2 large organic chicken breasts, cooked and sliced into strips
- 1 medium onion, sliced
- 1 large green pepper, sliced into strips
- 1 large red bell pepper, sliced into strips
- 8 ounces fresh mushrooms, sliced
- 3 tbsp extrra virgin olive oil
- 1 clove garlic minced, or 1/4 tsp garlic powder
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/4 tsp onion powder
- 1/4 tsp black pepper
- 1/2 to 3/4 tsp sea salt
- 1 tbsp grass fed butter, or a little more to taste
Saute onion and mushrooms in olive oil for 5 minutes, until onions are translucent.
Add sliced peppers and the dry spices. Saute until the peppers are crisp tender, about 10 minutes.
Add in the cooked chicken and stir until heated through, a few more minutes.
Add in the butter and stir until melted through. Enjoy!