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!
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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.



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