Rainbow Fajitas

All the taste and none of the guilt!  These fajitas are hands down the best I have ever had. These beautiful colors blend together beautifully for a flavor and nutrient carnival!

This recipe is simple to prepare, just a bit of chopping and sautéing and in less than 30 minutes you will appreciate the little bit of time it took!

Gluten Free, Paleo, and ExistUp Reboot Friendly.

Directions:

Peel and chop sweet potatoes into 1" cubes. Toss with 1/2 tbsp melted coconut oil, 1/2 tsp salt and the juice of one lime. Roast sweet potatoes 350 °F for 20 minutes or until fork tender, turn over 1/2 way through roasting. 

Meanwhile, chop chicken breast into 1'" cubes and sauté covered with 1 tbsp coconut oil until cooked through, retain juice.

 

Slice bell peppers, onion and saute with 1 1/2 tbsp coconut oil in a large pan over medium heat for 5 minutes or until peppers are el dente.  Add seasoning packet, 1/2 tsp salt and toss to coat.  Add chicken, with retained liquid and 1/2 cup water.  

Chop cilantro and toss with roasted sweet potatoes. Serve with salsa in  "make your own" serving bowls with organic, gluten free tortilla wraps.

Ingredients:

1 purple sweet potato

1 orange sweet potato

1 large red onion

3 bell peppers of different colors

1/4 bunch cilantro

1 lime

1 tsp pink Himalayan salt

4 tbsp coconut oil

1 Simply Organic taco seasoning packet

1-2 lbs organic chicken breast 

1 jar organic salsa