Clean Eating

Cook Sunday, Eat Gluten-Free All Week

Chicken Fajita Stew

SERVES 4. HANDS-ON TIME: 30 MINUTES. TOTAL TIME: 1 HOUR, 5 MINUTES.

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 cleaneating.com.)
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

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