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Chicken Fajitas


8 ounces of boneless skinless chicken cut into thin strips

1.5 cups of sliced colored peppers

½ cups of sliced fennel

¼ tsp chili powder

¼ tsp cumin

¼ tsp paprika

¼ tsp garlic powder

¼ tsp onion powder

¼ tsp salt

¼ tsp black pepper

1/8 tsp cayenne


Line a baking sheet with parchment paper or a silicon slip mat and preheat oven to 375 degrees. In a bowl add all ingredients and toss well.

Spread on baking sheet in a single layer and roast for 15 minutes, stir around the chicken and veggies and roast for 15 more minutes.

Recipe yields 8 oz of protein and 2 cups of select vegetables

Tip: you can easily double, triple this recipe

Tip: great over cauliflower rice, in a jicama taco shell

Tip Phase 4 enjoy in a cheese taco shell.

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