2 Tablespoons Extra Virgin Olive Oil or Avocado Oil
1 Small Red Onion
1 Large Tomato
1 Tablespoon White Vinegar
1 ½ Tablespoons Tamari Sauce or Low-Sodium Soy Sauce
1 Tablespoon Paprika
2 Teaspoons Ground Cumin
1 Teaspoon Chili Powder
¼ Teaspoon Garlic Salt
2 Cloves Garlic, minced
1 Teaspoon Agave or Raw Honey
1 Tablespoon Water
6 Large Hass Avocados
1 Red Onion
Sea Salt, to taste
Pepper, to taste
¼ Cup Cilantro, coarsely chopped
1 Lime, juiced
4 Tablespoons White Wine Vinegar
3 Small Jalapeño, seeds removed
Steps to Prepare
The day before you make this, finely chop the red onion for the guac into little squares and place it inside a tupperware or jar with a brine of white wine vinegar and a pinch of sea salt.
Shred the chicken breasts with the Veggie Bullet's Shredding Blade. Make sure the shooter set is assembled (lid on) so that nothing goes flying around your kitchen before turning it on. Also make sure there’s a bowl directly under the shooter dispenser; so it can catch the shredded chicken right away.
If you don’t have a Veggie Bullet: use one hand to hold the chicken steady and the other to shred from the top down with a sturdy fork. If you opt for this method, you may be better off poaching chicken breasts (cooking them from scratch in boiling water, which will make them softer & manual shredding easier).
Using the Slicer Blade get the tomatoes, onion, and bell peppers all sliced in seconds and ready for the warm skillet.
In a small bowl, mix in the vinegar, tamari, paprika, water, cumin, chili powder, minced garlic, garlic salt and agave. Pour the spice paste mix over the shredded chicken bowl and toss for an even coating.
Bring a nonstick or cast iron pan to medium-high heat and add the extra virgin olive oil (or avocado oil) when it’s warm. Add the sliced onions, bell peppers & tomato. Season with sea salt and pepper to taste. When the onions are translucent and soft, it’s almost time to add the chicken.
Pour the seasoned chicken onto the pan with the sautéed veggies and reduce the heat. Cook together for about 5 to 8 minutes, stirring often.
While everything cooks, peel and core the avocados and mash them with a fork to get the guac going. I don’t do blender or food processor guac, I like it chunky with a bit of texture.
Add the chopped tomatoes, the jalapeños, sea salt, pepper & lime. Lastly, stir in the pickled red onions. Garnish your guac with fresh cilantro.
Assemble your fajita bowl by arranging your chicken and veggie mix, guac, and choices of complex carbs and side veggies in a bowl.