In a small bowl combine: salt, pepper, smoked paprika, chili powder, cumin, oregano, granulated garlic, onion powder, and cayenne. Mix til incorporated.
Add sliced chicken, onion and bell peppers into a large mixing bowl, toss until combined. Sprinkle seasoning mix over the chicken mixture; toss to coat.
Heat a deep skillet over medium-high heat. Add 1 ½ tablespoons avocado oil. Add meat and veggies; cook until chicken is done (no longer pink, juices run clear, 165 degrees F).
You can serve this in a tortilla or over a bed of greens with your favorite taco type toppings. Diced tomato, sour cream, avocado/guacamole, salsa, green onion, cilantro etc.
“Biceps After Babies Skillet Chicken Fajitas”
**Macros are listed for the Fajita Meat & Veggie mixture only, doesn't include tortillas or additional toppings etc.
Cal 188P 36.4 gC 9.3 gF 4 g
PRO TIP: Serving size is 1/8 of the recipe. Since cook times vary and other factors can affect the weight of your food. You can weigh the cooked weight of the meal in grams and subtract the weight of the pan and divide that by 8 to see how many grams one serving is.