Whole30 Chicken Fajita Salad
Prep time
Cook time
Total time
Great way to mix and match meal prep staples for a deliciously flavor packed lunch!
Recipe type: Salad, Lunch, Dinner, Main
Serves: 1
  • Chicken Breast 4-6 oz (100 - 150 g)
  • Coconut Oil, Melted .5 TSP
  • Black Pepper, Sea Salt and Red Pepper to taste
  • Romaine/Cos Lettuce, Chopped 1.5 cup (120 g)
  • Sliced Yellow Onion 2 oz (75 g)
  • Sliced Bell Pepper 2 oz (90 g)
  • Ghee 1 TBSP
  • Avocado .5 each
  • Sliced Tomato .5 each
  • Paleo Mayo 1 TBSP - recipe here
  • Chimichurri Sauce 2 TBSP - link here
  1. Preheat the oven to 350 F / 180 C and line a baking sheet with foil
  2. Place the chicken on the foil drizzling with the melted coconut oil and sprinkle with salt, black and red pepper to your desired level
  3. Bake in the oven for about 15 - 20 minutes or until done. Remove and slice.
  4. While the chicken is baking, toss the peppers and onions in the melted ghee and add salt and black pepper to your desired level
  5. Over medium high heat, sautée the peppers and onions until slightly softened and cooked through
  6. In the meantime, prepare the salad by chopping the romaine/cos, the tomato and avocado and building your plate.
  7. Top with the sautéed veggies and the chicken when finished
  8. In a small bowl whisk together the paleo mayo and the chimichurri to combine and drizzle over the salad
Recipe by barre.eat.repeat at https://barreeatrepeat.com/2017/11/28/lessons-learned-dog-whole30-chicken-fajita-salad/