Chicken Fajita Seasoned Whole 30 Compliant (Paleo)

Not that I am judging BUT....consider not buying pre-made seasonings and make your own.Overall, there are so many benefits to trying new recipes and you can create CLEAN seasonings very easily.  Recipes are everywhere so it's not rocket science you are dealing with, just personal preference.  

Tonight I made a fajita seasoning and used it on chicken.  This meal was serving myself and my three children who primarily have a vanilla palate.  The recipe I am posting below comes from Chocolate Moosey (whom I shall mentions takes beautiful pictures of the process.  Meanwhile you have my one shot and a picture of my finished Whole 30 compliant/Paleo meal.  I had Fajita chicken with onions and peppers, guacamole and a lettuce salad. I added tons of cilantro and fresh lime juice. I think a clean hot sauce would be a great addition if you can't fire up the seasoning too much because you have children with vanilla palates like I do!  

The What's:

1 Tbsp chili powder
1 1/2 tsp cumin
1 tsp black pepper
1 tsp salt
1/2 tsp paprika
1/2 tsp dried oregano
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp crushed red pepper (optional)


The How:
Simply place all of the What's into a airtight container and shake!

Go ahead and give it a shake.  Shake it off, Shake it off. Below is my Whole 30 compliant dinner in which I had two servings of.  I normally skip the green peppers but since I need to make sure I eat enough green stuff, I made it work for the better!  Enjoy and remember you can use this seasoning recipe on mostly any protein. 

Paleo and Whole 30 compliant Soup De Jour: Chicken Chili Soup

We are forecasted to have many many days of rain this week I prepared this recipe when my energy was high and time just ticked away until I had a delicious Whole 30/Paleo compliant lunch! I added in more tomatoes and some avocado and viola, a Whole 30 compliant Soup de Jour.  I boiled a whole chicken instead of using a store-bought one and the broth made this soup extremely rich and tasty.  I added garlic powder, onion powder, oregano and salt to the broth so after the chicken boiled, the broth was rich.  If you have some extra time, add this element to the recipe. Marissa Says posted this recipe and I had to make some minor modifications to remain compliant for the Whole 30 program. 

The What's:
 3 tablespoons ghee  
1 medium green pepper, diced
1 medium yellow onion, diced
2 medium zucchini, diced  
2 large carrots, diced  
1 jalepeno, diced (if you want your chili to have a kick include the ribs and seeds)
2 garlic cloves, minced
2 tablespoons chili powder  
1 tablespoon paprika  
2 teaspoons cumin
½ teaspoon cayenne pepper  
5 C. of Whole 30 Compliant Chicken Broth (I used broth from the boiled chicken)  
3 tablespoons tomato paste
2 whole beefsteak diced tomatoes or 1 can of petite diced tomatoes, drained
Meat from the whole chicken, no skin or you can use a compliant store-bought compliant Whole 30 chicken.  I diced the chicken in large pieces.   
Juice of 2 whole limes Salt to taste
(top with more cilantro and avocado)

Directions
In a large soup pot sauté the green pepper, onions, zucchini, carrots, jalapenos and minced garlic in butter over medium heat stirring frequently.

Once soft (about 5-8 minutes), season with the chili powder, paprika, cumin and cayenne. Add in 4 cups of chicken broth {reserve remaining 2 cups} stir and bring to a simmer. Stir in tomato paste.

Add in the diced tomatoes and shredded chicken. Stir and in more broth {as needed, you may end up using almost the whole container}. Cover and simmer for 45 minutes to an hour over medium-low, then remove the lid and simmer for 15 minutes. Add lime juice and stir. Season with salt to taste.

Cilantro Lime Shrimp Paleo Whole 30 compliant

This is a great, summer inspired Whole 30 and Paleo compliant recipe.  This recipe is designed for 1lb of shrimp so just increase it as you are serving more than 3 people as an entree.  This recipe is delicious and versatile for many protein sources.  I can imagine this even being good on a hearty vegetable, that will take a good grilling!  I found the original recipe on Closet Cooking. I used the recipe below but omitted the jalapeno because my children aren't fans of the spice.  As we ate, we kindly tried not to eat the last shrimp but each of us wanted to eat more.  Personally, I would not make enough for leftovers because I can't imagine the reheating process to keep them tasting as great as they are, so keep reaching for the shrimp until they are all gone.  I hope you enjoy this and use it many times! 

The What's:
1 pound shrimp, shelled and deveined
2 limes, juice and zest or 1/4 cup lime juice
1 tablespoon coconut oil
2 tablespoons cilantro, chopped
1/2 jalapeno, coarsely chopped (optional)
1 clove garlic, grated
salt and pepper to taste

The How:

Marinate the shrimp in the mixture of the lime juice, zest, oil, cilantro, jalapeno, garlic, salt and pepper for 30 minutes. Skewer the shrimp and grill over medium-high heat until cooked, about 2-3 minutes per side.