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!

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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!

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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. 

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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.