Paleo Fajitas

Ingredients

• 1.5 pounds boneless skinless chicken thighs sliced into no more than 1/2" slices. See tip above!
• 1 large onion sliced into halved 1/4" slices
• 2 bell peppers sliced into 1/4" strips
• Pinch of sea salt
• 2 tablespoons avocado or coconut oil or other high heat oil

MARINADE:

• 4 tablespoons avocado oil
• 2 tablespoons apple cider vinegar
• 2 tablespoons lime juice
• 1 tablespoon gluten free Worcestershire sauce 
• 2 teaspoons smoked paprika
• 2 teaspoons chili powder
• 1.5 teaspoons garlic powder
• 1 teaspoon sea salt

Instructions

1. At least 6 hours in advance, mix the marinade ingredients in a container large enough to accommodate the chicken and toss together. Marinate for at least 6 hours, overnight ideal. See tip above.
2. Preheat a large 12" cast iron skillet over medium high heat.
3. Add in the oil of choice.
4. Once simmering, add in the peppers and onion slices, stirring to coat with oil. Add the pinch of salt over the top. Let sit to char a bit, a couple minutes. Stir, then let rest again for approximately 1 minute increments. Keep going, stirring every 1-2 minutes until sweet, and slightly charred.
5. Remove from pan and set aside.
6. Let pan heat up again!!
7. Add in the marinated chicken slices, along with the marinade if you like things extra zesty like we do! Do not over crowd the pan, one layer of chicken only, do in two batches if necessary.
8. Initially, with all the liquid, it will look like and colorful soupy mess! Let it all sit undisturbed for 5-6 minutes until chicken pieces begin to char and most of liquid begins to evaporate off. Stir, and let sit again to brown a bit. Once the liquid has disappeared, just saute a couple more minutes to brown the pieces evenly.
9. Ready to serve! (See suggestions above)