Chicken Fajitas & Black Beans

Bright bell peppers, lime and avocado give this fajita dish a light feel full of flavor.


  • 1 lb organic chicken thighs
  • Sea salt
  • Freshly ground black pepper
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 3 tablespoons coconut oil
  • 1 red bell pepper, stemmed and seeded, thinly sliced
  • 1 orange bell pepper, stemmed and seeded, thinly sliced
  • 1 yellow onion, peeled and thinly sliced
  • 2 cups Favorite Black Beans (see recipe)
  • Optional toppings: avocado, sliced thin; lime wedges


1. Preheat oven to 400° F. Generously season thighs with sea  salt, pepper and spices on both sides. 

2. Lay chicken thighs in a single layer in a baking dish or pan.  Bake for 30-35 minutes until browned and cooked through. Let the chicken cool slightly and slice into thin strips. This  can be done in advance and stored in the refrigerator. 

3. Heat the coconut oil over high heat in a large nonstick skillet.  Add the peppers and onion and cook until they begin to  soften and brown, about 10 minutes. 

4. When the veggies are done, lower the heat in the pan to low-medium, add the cooked chicken to the pan and cook until just heated through, about 4 minutes. Serve with the favorite black beans and let everyone create their own fajita. 

Nutritional Content:

  • Servings: 6
  • Nutritional Amount per Serving (Without black beans or garnishes):
    • Calories: 182
    • Protein: 11g
    • Fat: 11g
    • Carbohydrates: 8g
    • Dietary Fiber: 2g

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