TEXAS-STYLE CHICKEN FAJITAS

lettuce wrap

Fajitas are healthier when you use lettuce as your “tortilla” and fill it with grilled organic, cage-free, boneless, skinless chicken breast or try the vegan version made with beans and rice.  You can also use a sprouted-grain or regular tortilla, too!

INGREDIENTS—  4 to 6 servings

4 Chicken Breasts – preferably boneless, skinless organic, cage-free, hormone-free

1 Large Bunch Romain Lettuce Leaves – preferably organic, separate, wash, and dry leaves well

Salsa Fresca –  use recipe on this site or buy an all natural pre-made fresh salsa or use picante sauce

Himalayan Salt &  Fresh Ground Pepper – to taste after cooking

MARINADE

1C Dry White Wine – preferably organic and sulfate-free

2 Limes juiced – fresh squeezed

1/4C Coconut oil, unrefined OR Extra Virgin Olive Oil

3 Garlic cloves, pressed

1 Onion, sliced

2 Jalapeño Peppers or Chile Peppers, sliced with seeds and membranes

DIRECTIONS:  in a large glass baking or casserole  dish just large enough to hold the chicken breast, mix the wine, lime juice, oil, and pressed garlic with a whisk.  Place the chicken breast on top of the liquid.  Add the sliced onions and jalapeño or Chile peppers. Cover dish and marinate chicken about 15 minutes on each side.  You can cover the chicken and put it in the refrigerator if you are not going to cook it right away.  It can marinate longer than 30 minutes.

In the meantime, heat the barbeque.  Once the grill is hot put the chicken on the grill over medium heat.  You can cook it in a wire basket with the sliced onion and peppers.  Or put the sliced onions and peppers on top of the meat during grilling.  Close the lid and let the chicken cook, turning the meat over halfway through cooking.  You can use the marinade to brush the meat during grilling so it does not dry out.  If you don’t want to grill the meat you can broil it or cook it in a pan on the stove top.

After the chicken is cooked, set the grilled onions and peppers aside and slice it diagonally on a large cutting board.  Add salt and pepper to taste.  Put a little bit of chicken on each of the washed Romaine lettuce leaves and top with fresh salsa and the grilled onions and peppers if you like.  Four ounces is one serving size for a typical adult woman.  Four ounces is about the size of a deck of playing cards or will fit in the palm of your hand.  No need to weight, just visualize.  Men get 1x that amount or 6 ounces.  Serve with a whole grain rice of your choice and homemade pinto or black beans.

WHY SPEND THE EXTRA MONEY FOR ORGANIC CHICKEN?

Because non-organic chickens eat grains filled with synthetic fertilizers, pesticides and byproducts made with blood, skin, feathers, and the feces of other chickens.  They are crammed side by side, row upon row, in metal containers in warehouses with no sunlight which breeds disease, bacteria, and vitamin deficiencies.  To counter this, chickens are given antibiotics, pesticides, and small doses of arsenic to give their meat a healthier looking pink color before it is eventually treated with chlorine to kill the abundance of bacteria bred in these unsanitary and inhuman conditions as well as being injected with salt water to cover up the lack of taste in their meat. This meat is nutritionally compromised and all the chemicals these chickens endure are passed down to you when you eat it.

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