fajitas and eggs (not together)

There’s always a fiesta in our kitchen! I love mexican food, not as much as Indian food, but its right up there. What accompanies both cuisines, that we can’t eat….rice, and tortillas/nann. In luai of all this starchy goodness, it is still possible to enjoy all the wonderful flavors that Mexican cuisine brings with it.

Chicken Fajitas

3 lbs chicken breast, cut in thin strips;
3 bell peppers
2 onions, sliced;
2 tbsp oregano, chili powder, cumin and coriander;
6 chopped garlic cloves;
Juice of 5 lemons;
4 tbsp cooking fat/oil
1 avocado (I created Brock’s Guac)
1/2 cup salsa


  • Combine the chicken, bell peppers, onions, spices, garlic and lemon juice in a bowl and mix well;
  • If preparing ahead of time, let marinate in the refrigerator for 2-4 hours.
  • When ready to cook, heat a large skillet on medium heat and cook the whole preparation with the cooking fat until the chicken is cooked through and the onion and bell pepper are soft.
  • Put the hot chicken preparation in a large bowl and let the people prepare their own fajitas on top of lettuce leaves with their favorite toppings.
Classic Bacon and Eggs with chopped bell peppers and a side of oranges:

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