A simple, flavorful, crowd-pleasing weeknight meal full of protein and veggies that is sure to become a staple in your house like it has in ours!


  • 1 lb chicken thighs
  • 1 cup red salsa I used @latejulyorganic medium salsa
  • 1 packet of your favorite taco seasoning I used @sietefoods 1.3oz Mild taco seasoning
  • 2-3 bell peppers sliced into 1/2 inch strips
  • 1 large red onion cut into 1/4 inch strips
  • Salt and pepper to season
  • About 3 tbsp of avocado oil
  • Serve with:
  • tortillas I used @sietefoods grain-free cassava flour tortillas
  • avocado slices
  • cilantro
  • limes


  • Add your chicken thighs and salsa to an airtight container or bag and let marinate overnight
  • Remove your chicken from the bag and discard the marinade
  • Season your chicken on both sides with about 1/2 of your taco seasoning and salt and pepper
  • Add your sliced peppers and onions to a bowl with 1 tbsp of avocado oil, the remainder of your taco seasoning, and salt and pepper
  • Heat a skillet over medium high
  • Drizzle your skillet with avocado oil and add your chicken in a single layer
  • Cook, undisturbed for 7-8 minutes
  • Flip and cook for another 5-7 minutes
  • Remove the chicken from the pan and set aside
  • Deglaze your pan with a bit of chicken broth or water and wipe (it doesn’t matter if its not totally clean, you just want to get some of the big bits loosened)
  • Drizzle more avocado oil into your pan and add your veggies
  • Cook for 5-7 minutes, tossing occasionally
  • Slice your chicken into 1/2 inch strips, warm your tortillas, and serve your fajitas with avocado, cilantro, and a squeeze of lime
  • ENJOY!

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