Steal This Meal:  The Best Chicken Fajitas Ever (Serves 4)

Ingredients:

• 1.5 – 2 lbs. of “pastured” organic chicken breast
• 2-3 ripe avocado (sliced into quarters)
• 1 red bell pepper (sliced into strips)
• 1 orange bell pepper (sliced into strips)
• 1 yellow bell pepper (sliced into strips)
• 1 large sweet onion (sliced into strips)
• 2 heads of Bibb or Butter lettuce
• Cumin, chili powder, freshly ground black pepper (liberal amounts of each)
• Sea salt to taste
• 1 bunch fresh cilantro (chopped)

Directions:

• Trim and pound chicken with a meat tenderizer until all slices are a consistent thickness.
• Heat 1-2 tbsp of coconut oil in a pan (medium-high heat).
• Once the oil is hot, mix spices together and sprinkle half directly into the pan.
• Throw chicken on top of the spices, and sprinkle the other half of the spice mixture on top of the chicken.
• Allow each side to blacken and sear (about 1 minute) before flipping.
• When chicken is done, remove from pan and transfer to cutting board to slice into strips.
• In the same hot pan (with leftover spices), sauté the peppers and onions.
• Use the spatula to scrape blackened spices off the bottom of the pan, stir them right in with the veggies.
• When pepper and onion mixture is cooked to desired tenderness (3-5 minutes), remove from pan and transfer to serving dish.
• Fill the bottom of your plate with large leafs of lettuce.  Pile hot peppers and onion on top, surround with jicama, avocado and mango.
• Drop the chicken on top of the whole glorious pile, top with freshly chopped cilantro.