This is an awesome recipe – the chicken is so flavorful. The Fajita spices in the marinade make this chicken taste wonderful. Lovely served with guacamole, grated cheese, homemade salsa or store-bought salsa and sour cream.  You can serve these in low-carb tortillas, however, I don't think you will miss them.  

11/2  lbs chicken breasts (0.68 kg)
Chicken Marinade:
2 tbsp olive oil (30 mL)
2 tbsp lemon juice (30 mL)
11/2  tsp salt (7 mL)
11/2  tsp oregano (7 mL)
11/2  tsp cumin (7 mL)
1 tsp garlic powder (5 mL)
1/2  tsp chili powder (2 mL)
1/2  tsp paprika (2 mL)

3 tbsp bacon fat, divided (45 ml)
1/2  cup sliced onion (125 mL)
1/2  medium red pepper
1/2  medium green, OR orange pepper

Cut chicken into thin, short strips.  In medium bowl, combine olive oil, lemon juice, salt, oregano, cumin, garlic powder, chili powder and paprika.  Add chicken strips and refrigerate 1 to 4 hours.

In nonstick pan, in 1 tbsp (15 mL) bacon fat over medium heat, cook onions, red and green, OR orange peppers until tender-crisp.  Set aside.  Add 2 tbsp (30 mL) bacon fat to pan and over medium heat, cook chicken strips 6 minutes, or until no longer pink inside.  Return pepper mixture to pan and heat through.

Serve chicken fajitas with the pepper mixture, grated cheese, guacamole, salsa and sour cream.  These can be served in low-carb tortillas, if desired, however, I don’t think you will miss them as this meal is so flavorful just by itself.

Yield:  4 servings
1 serving
278.2 calories
40.4 g protein
9.4 g fat

5.7 g net carbs

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