Step 1

Prep the veggies (peppers, onion and garlic).

Step 2

On a medium setting, heat coconut oil and a little water in a large skillet, add chicken breast.

Step 3

Sprinkle with half of sea salt and garlic and cook until white throughout.

Step 4

Remove chicken and let cool (using a knife and a fork, pull apart the chicken breast until shredded).

Step 5

In same skillet, add enough water to cover the bottom. Add sliced bell peppers and onion. Add the remaining garlic and sea salt. Cook for 5–10 minutes.

Step 6

Add shredded chicken back into skillet with the peppers and onions. Add cumin and chili powder. Cook until veggies are tender.

Step 7

Add mixture into tortillas. Optionally, add cheese, avocado and salsa to the fajita.

Step 8

Serve with cooked black beans on the side.