Clean Eating

Cook Sunday, Eat Gluten-Free All Week

Chicken Fajita Stew


Serve this flavorful stew with a variety of toppings so everyone can build their own bowl at the table – try chopped radishes, cilantro, avocado, crushed tortilla chips, sour cream, shredded cheddar and black olives. You can use the mixture in tortillas or lettuce wraps, or use it as the base for fajitas or quesadillas (just make sure to drain out some of the liquid). Use gluten- and grain-free tortillas or tortilla chips depending on your dietary preferences.

2 tbsp avocado oil
1½ lb boneless, skinless chicken breasts, thighs or a combination, cut into strips
½ tsp each sea salt and ground black pepper, divided + additional to taste
3 large bell peppers, cut into 1-inch strips
1 large yellow onion, sliced
6 cloves garlic, minced
2–3 tsp taco seasoning (TIP: You can use a purchased brand or make your own; try our recipe at
1½ cups low-sodium chicken broth
1 12-oz all-natural jar salsa

1. In a large pot on medium-high, heat oil. Season chicken with ¼ tsp each salt and pepper and add to pot. Cook, turning occasionally, until browned on all sides, 3 to 4 minutes. Transfer to a

You're reading a preview, sign up to read more.

More from Clean Eating

Clean Eating6 min read
Your 20-Ingredient Summer Fresh Meal Plan
SERVES 4. HANDS-ON TIME: 20 MINUTES. TOTAL TIME: 35 MINUTES.* *PLUS 4 HOURS MARINATING TIME. This spiced chicken brings the heat, while refreshing corn salsa made with sweet tomatoes and creamy avocados lends balance and crunch. 4 cloves garlic2 tbsp
Clean Eating3 min read
Did You Know?
Indian or Chinese takeout tonight? Go for the former, or better yet, make it yourself. Curcumin, an active component of turmeric (a pungent herb used in curry), has been shown to reduce inflammation in nerve cells, leading scientists to suggest in th
Clean Eating4 min read
3 Ways With Baja-Med Grilling
Two-Potato Salad with Salsa Verde Q V GF SERVES 4. 3 green onions, trimmed3 large tomatillos, cut crosswise1 jalapeño chile pepper, seeded and quartered4 cloves garlic, unpeeled3 tbsp olive oil, divided¾ tsp each sea salt and black pepper, divided½ c