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Ingredients
- 1 tbsp coconut oil
- 2 chicken breasts , cubed
- 1 red bell pepper , seeded and sliced
- 1 yellow bell pepper , seeded and sliced
- 1/2 red onion , sliced
- 2 cloves garlic , diced
- 1 tsp dried oregano
- 1 tsp cumin
- 1/2 tsp sea salt
- 1 pinch cracked black pepper
- 2 tbsp shredded mozzarella cheese (for serving - optional)
- fresh cilantro (for serving)
Ingredients
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Rate this recipe!
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Instructions
- Start by adding the coconut oil to a large skillet over medium heat. Add the cubed chicken breasts and saute for 5-7 minutes or until the chicken is no longer pink.
- Add the bell peppers, red onion, and garlic.
- Season with the dried oregano, cumin, salt, and pepper and saute for another 3 minutes or until the bell peppers are soft.
- Serve with a sprinkle of mozzarella cheese and fresh cilantro over quinoa or brown rice.
Delicious and very filling. I used to eat a meal like this almost every day for lunch many years ago when I was following the South Beach diet. I love Mexican inspired food and could gladly eat it every day! I like to serve my fajita mix over an avocado half for a grain free meal.
Loved this ! I added a little fajita seasoning 🙂
Definitely one of our favorites as well, Kathy! ??