By Directions
Begin preparing the chicken by washing it, patting dry, and cutting it into ¼ inch thick strips and placing into a Ziploc bag and set aside.
Then prepare the marinade in a separate bowl by whisking together the fresh squeezed lemon juice, flax seed oil, pink salt, oregano, cumin, garlic powder, chili powder, paprika, crushed red pepper flakes. Once you have prepared the marinade, pour it over the chicken in the plastic bag, seal it, and set it aside.
Next, slice the red and yellow/ orange peppers into thin slices and the yellow onion slices.
Then heat 1 tablespoon of flax seed oil on medium/high heat in a large skillet and add in the veggies and cook until tender. Remove from heat and place them in a large mixing bowl covered with plastic and set to the side.
Place the chicken in the skillet and cook over medium heat for 6 minutes until it is cooked through and then add in the peepers and onions to heat all together before serving. Serve with lettuce leaves in a taco form or however you choose. Enjoy.
Ingredients
Fajitas:
1 ½ pounds free-range, organic boneless and skinless chicken breasts; cut into ¼” thick slices
2 red peppers; cut into thin strips
2 yellow or orange peppers; cut into thin strips
½ large yellow onion; cut into thick slices
1 tablespoon flax seed oil
Marinade:
2 tablespoons fresh squeezed lemon juice
1 tablespoon flax seed oil
1 ½ teaspoons pink Himalayan salt
1 ½ teaspoons dried oregano
1 ½ teaspoons ground cumin
1 teaspoon garlic powder
½ teaspoon chili powder
½ teaspoon paprika
½ teaspoon crushed red pepper flakes
