Ever had one of those days where you run out of ideas and food for dinner? Yeah me too. So one day when all I had was chicken, some bell peppers that needed to be cooked soon or they would go bad, onion, kale, avocado (also needing to be eaten soon) and some lime & fresh cilantro, I decided on fajitas…..and they were awesome!!!

3 or 4 bell pepper (use variety of color)

1 large onion


Sliced avocado

Cut chicken breast into 1-inch pieces

Chili powder


Sea salt

Black pepper

Coconut oil


Fresh cilantro

Olive Oil

White or apple cider vinegar

Slice bell pepper and onion into strips. Then sautee until tender in olive oil. Set aside.

Place kale leaves in oven on 350 and bake until desired crispiness (should be slightly crunchy but don’t burn) – set aside.

In a separate bowl, coat chicken pieces in desired amount of chili powder, cumin, sea salt, and black pepper (I like mine spicy and full of flavor so I don’t skimp on the spices :-). Then melt 1- 1/2 to 2 tablespoons of coconut oil in a skillet. Sautee coated chicken in coconut oil until cooked through. (turn pieces so all sides are seared) Only takes 10-15 minutes.

Serve chicken and sauteed peppers/onions on top of a bed of baked kale chips. Then top with sliced avocado and Cilantro/lime dressing.


Cilantro Lime Dressing:

In small bowl, mix fresh lime juice (4 limes or so), 3 or 4 tablespoons of olive oil, fresh cilantro (chopped), 1 or 2 tablespoons of white vinegar or apple cider vinegar, and 1 teaspoon of minced garlic. I have never measured this out – I make this dressing to taste so these amounts are estimates and may need to be changed to suit you. You will also have to play around with these amounts depending on how many people you’re serving. This usually makes enough for 2/3 people.

Serve with bell peppers, onions, avocado and cilantro/lime dressing over baked kale
Fajita chicken served over baked kale with bell peppers, onions, avocado and cilantro/lime dressing.
Sautee chicken in coconut oil
Sautee chicken in 2 tablespoons of coconut oil – sautee veges in approx 1 tablespoon of olive oil