1 Tbs coconut oil
1/2 yellow onion, diced
1/2-3/4 lb boneless, skinless chicken breasts
1/2 tsp ground cumin
2 tsp dried oregano
1/4 tsp sea salt (optional)
1 large bell pepper, chopped
1 large head red leaf or romaine lettuce
2 medium tomatoes, diced
. Wash and chop onion, bell pepper and tomatoes.
. Cut chicken into 1/2″ slices.
. Heat skillet over medium-high heat. When hot, add coconut oil and onions. Sauté until onions are soft and slightly translucent.
. Add chicken, cumin, oregano and sea salt to the onions and continue to cook, stirring often.
. When the chicken has browned, add the peppers and cook until tender.
. Meanwhile, wash and shred the lettuce. Divide between two plates.
. Top lettuce with chicken fajita mix, tomatoes and sliced avocado.