Chicken or Steak Fajitas with Onions & Peppers

Your challenge today is to go grain-free for at least one meal, as to limit the amount of sugar you are consuming.  Do NOT serve with rice or tortillas. Red bell peppers can boost your metabolism and gives you more than 200% of your daily vitamin C intake. 


  • 4 T olive oil
  • divided juice of 1 lemon 
  • 2 t salt
  • 1 ½ t dried oregano
  • 2 t ground cumin
  • 1 t garlic powder
  • ½ t chili powder
  • ½ t paprika 
  • ½ t crushed red pepper flakes (optional)
  • 1 ½ lb chicken or protein of choice, cut into thin strips
  • 1 bell pepper, julienned 
  • ½ onion, julienned white, yellow or red


  • Knife
  • Cutting board
  • Large sauté pan
Note: this is a great freezer friendly meal. Try doubling this, and freezing half for a later date.

Method: In bowl or re-sealable plastic bag, combine 2 T olive oil, lemon juice, seasonings and chicken. Let marinate for at least 30 minutes, or overnight. In a large skillet, sauté peppers and onions on medium high with the remaining 2 T olive oil, until cooked but still slightly crunchy, about 5 minutes. Set aside in the same pan, cook chicken (with marinade) over medium high heat 5-6 minutes or until chicken is cooked thru and no longer pink. Add peppers and onions pack to the pan. Adjust flavors and enjoy. This is a great recipe to freeze, can store for a month in the freezer. Serves 3-4.