Flavor-Packed & Anti-Inflammatory: Chicken Fajitas Done Right 

Ready to bring the flavor without bringing the bad stuff? These Chicken Fajitas are bursting with spices, fresh veggies, and clean ingredients to keep you satisfied and inflammation-free. No tortillas, no junk—just real, delicious food wrapped in crisp romaine leaves.

Here’s what you’ll need (all organic, of course):

• 3 raw boneless chicken breasts, cut into strips
  
• 1 red bell pepper, cut into strips
  
• 1 onion, sliced
  
• 8 large romaine lettuce leaves
  
• 1/2 avocado, sliced
  
• 1 cup fresh salsa
  
• 1 lime
  
• 1 tsp chili powder
  
• 1 tsp Real Salt
  
• 1/2 tsp ground cumin
  
• 1/2 tsp garlic powder
  
• 1 cap full Plant Derived Minerals

How to make them:

1. In a large plastic bag, combine chili powder, salt, cumin, garlic powder, and Plant Derived Minerals.
2. Add chicken, bell pepper, and onion strips to the bag. Mix everything together and refrigerate for 30–60 minutes.
3. In a large skillet over medium heat, melt 1 TBSP butter or ghee.
4. Add the contents from the bag to the skillet and cook, stirring frequently, until the chicken is cooked through.
5. Turn off the heat and finish with a squeeze of fresh lime juice.
6. Serve the chicken mixture in romaine leaves and top with salsa and avocado.

These fajitas are deliciously simple, mineral-boosted, and made without gluten, corn, or processed oils.

And don’t forget—a printable PDF of this recipe is included at the end of the recipe page for your fridge or to share with a friend.

​Here’s to nourishing your body while eating (and sizzling) like royalty.

chicken_fajitas_recipe.pdf
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