One of my favourite things to do when I get to see my boyfriend is cook together. He has been so supportive with all of my goals, especially those for a healthier lifestyle. The past few times we’ve spent the weekend together we’ve made an active effort to cook at least one of our meals and have it be a healthier option.

This weekend, we made chicken fajitas from scratch since we wanted something easy and relatively quick to make.

Ingredients

• 3 boneless skinless chicken breasts
• 2 bell peppers
• 1 jalapeno pepper
• 1 onion
• olive oil
• 6-8 white mushrooms
• 2 tsp minced garlic
• half a head of romaine lettuce
• flour tortillas
• Shredded cheese
• Hot sauce

What We Did

1. Preheat the oven to 425 degrees F. Cover a large sheet pan with parchment paper and spray with cooking spray.
2. Using one of those slap-chop type things, we diced the onion, bell peppers, jalapeno pepper, and the mushrooms, setting aside the mushrooms and onions, and putting the peppers on the pan.
3. Cut the chicken into strips and lay onto the pan.
4. We made our own fajita seasoning. After Whole 30, I have loved making my own seasonings and dressings so we made this fajita seasoning:
   • 1 Tbsp chili powder
   • 1 1/2 tsp paprika
   • 1 1/2 tsp cumin
   • 1/2 tsp onion powder
   • 1/2 tsp garlic powder
   • 1/4 tsp oregano
   • 1/4 tsp cayenne optional
   • Salt and freshly ground black pepper
5. Sprinkle the fajita seasoning onto the chicken and peppers and add the minced garlic all over the chicken and peppers.
6. Put the pan in the oven for 15 minutes (until chicken is cooked through)
7. In a large skillet, add some olive oil (~1 tbsp? I didn’t measure this out). Once the pan is heated, add the mushrooms and onions to the pan and cook until onions translucent and mushrooms cooked.
8. Remove the pan from the oven and add the contents to the skillet mixing everything together.
9. Serve in tortillas with shredded lettuce, hot sauce, and shredded cheese, if desired.