| 8 | 40 | 586 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 30 min | 4 |
| 709 gm | Chicken thighs, with skin (fillets; sliced into strips) |
| 1 tbsp | Taco seasoning mix, McCormick (or fajita seasoning - check ingredients!) |
| 1 tbsp | Ghee (or other animal fat; beef tallow, lard) |
| 100 gm | Yellow onion (sliced) |
| 300 gm | Red bell pepper (or mixed bell peppers; sliced) |
| 100 gm | Cheddar cheese (shredded + more for topping if you prefer it super cheesy) |
| 4 tbsp | Sour cream, 14% M.F. |
| 8 leaf | Lettuce, romaine (for wrapping; optional) |
Preheat the oven to 180°C (350°F)
Cut the chicken thighs into strips and place in the bottom of a suitably sized baking dish
Melt the ghee in the microwave for 15 seconds then mix in the taco/fajita seasoning
Rub half the mixture in the chicken
Cover the chicken with a layer of onions and peppers
Rub the rest of the fajita/ghee mixture into the onions and peppers
Top with the shredded cheese and bake for 30 minutes or until the chicken is fully cooked through
Serve the chicken fajitas in lettuce wraps with a tbsp of sour cream per serving
| Meat | 2.0 |
| Milk Alternative | 0.8 |
| Vegetables | 1.6 |
