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Chicken & Bell Pepper Fajitas with Guacamole & Butter Lettuce.

  • 2
  • 2 heads
    butter (Boston) lettuce
  • 1 lb
    chicken breasts, boneless skinless
  • 1 small bunch
  • 4 cloves
  • 2
  • 2
    red bell peppers
  • 1 medium
    red onion
  • 2
    yellow bell peppers
    black pepper
    chili powder
    virgin coconut oil
  • 1
    Wash and dry bell peppers. Seed, slice into thin strips, and transfer to a bowl.
    2 red bell peppers
    2 yellow bell peppers
  • 2
    Peel, thinly slice into half rings, and add onion to bowl with peppers. Peel and mince garlic; add ½ to bowl with vegetables and place the other ½ into a medium bowl for preparing guacamole.
    1 medium red onion
    4 cloves garlic
  • 3
    Halve avocados and remove pit; scoop out the flesh into bowl with garlic.
    2 avocados
  • 4
    Wash and dry cilantro. Shave leaves off the stems; discard the stems and mince the leaves. Add ½ to bowl with avocado and save the rest for garnishing.
    1 small bunch cilantro
  • 5
    Heat a skillet over medium-high heat.
  • 6
    Slice chicken in half horizontally to form thin fillets, then thinly slice fillets crosswise into strips. Season with salt and pepper.
    1 lb chicken breasts, boneless skinless
    ¼ tsp salt
    ¼ tsp black pepper
  • 7
    Coat bottom of skillet with oil. Add chicken strips and cook until no longer pink, 2-3 minutes per side. Transfer to a plate.
    1 tbsp virgin coconut oil
  • 8
    Add lime juice, salt, and pepper to avocado. Mash with a fork until smooth. Set aside.
    juice of 1 lime
    ½ tsp salt
    ¼ tsp black pepper
  • 9
    After chicken has been transferred add more oil to skillet. Add peppers, onion, and garlic from bowl. Stirring frequently, cook until peppers are tender-crisp, 4-5 minutes.
    2 tbsp virgin coconut oil
  • 10
    Wash and dry lettuce.
    2 heads butter (Boston) lettuce
  • 11
    Cut remaining lime into wedges.
  • 12
    Return chicken and any juices to skillet. Season with chili powder, cumin, salt, and pepper. Stir to combine and cook for 1-2 minutes.
    1 tsp chili powder
    1 tsp cumin
    ½ tsp salt
    ¼ tsp black pepper
  • 13
    To serve, fill lettuce leaves with fajita mix. Garnish with guacamole, remaining cilantro, and lime wedges. Enjoy!