Updated: Mar 1
Servings: 2 – 4 Servings Ingredients
4 Boneless Skinless Chicken Breast halves (fresh or frozen and thawed), sliced
8 ounces Fresh White Mushrooms, sliced
1 Bell Pepper or use a combination of red, green, and yellow
1 small Onion sliced
1 teaspoon Garlic minced
1/2 teaspoon Ground Cumin
1/4 teaspoon Sea Salt
1/2 teaspoon Lemon Pepper
1/2 teaspoon Chili Powder
1/4 cup Canola Oil
1 small Lemon juiced
1 dozen Gluten-Free Tortillas
Wash, and using a paper towel, pat dry the Boneless, Skinless Chicken Breast halves. Place each breast half on a cutting board, and cut into strips about 1/2-inch wide.
Sprinkle chicken strips with Ground Cumin, Sea Salt, Lemon Pepper, and Chili Powder. Toss to distribute spices evenly.
Pour the Canola Oil In your Fajita Skillet, over medium heat. When the skillet is warm, add the seasoned chicken strips.
Cut the Bell Pepper into strips and add to the skillet.
Slice the Onion and add to the skillet.
Wash the Mushrooms, remove the stems, and slice the caps (the stems can be discarded). Add to the skillet.
Continue to cook over medium heat, until the chicken is cooked through.
Prior to serving, drizzle the juice of one lemon over the entire mixture.
Serve with garnishes of shredded cheese, sour cream, salsa.