Recipes > Lunch/Dinner Recipes > Fajitas over Spinach
This page is where you will find the growing collection of our favorite recipes. All of these recipes have been either collected from or sent in to us from a variety of performance minded sources. All of these recipes fit into our nutritional philosophy at BTB. Some may be a bit more of a "treat" than others, but all use only whole food sources. If you are adhering to a strict paleolithic style diet, be sure to read all ingredients to make sure the recipe fits into your plan. Most of them should.
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1 lb chicken boobs (cut into thin strips)
3 green peppers julienne
2 red peppers julienne
3/4# mushrooms (white, baby bella, etc...take your pick)
2 cups white onion, rough chop
2 T chili powder
pinch of granulated garlic (check the Farmer's Market....granulated is better than powder)
2 T red pepper (optional...bring the heat)
1 T cumin
1/2 tsp marjoram (dried is fine)
1/2 tsp chipotle pepper powder
1T olive oil
juice from 1 lemon
1# spinach
Add oil to pan, saute chicken over medium with a touch of garlic, chili powder, chipotle powder and cumin. Set aside. Heat pan to medium again, add remaining oil. Saute peppers, onions and mushrooms with remaining spices. Add lemon juice toward the end of cooking. Pour chicken on top of veggies and quickly (in another pan) saute up spinach. Pour veggies and chicken over spinach, garnish with guac and fresh salsa.
