Chicken and Steak Fajitas

This is a family favorite! The weather this January 11, 2020 was a balmy 65 degrees. The BBQ was calling. We decided last minute to shop, prepare and cook chicken and steak fajitas, guacamole, pico de gallo, and rice. We started prepping at 4:00pm-dinner had to be on the table and ready to eat by 5. The kids were going back into NYC to see “Little Jagged Pill”( fantastic new broadway show).

We all worked together–one person made the guac and pico, another peeled the onions and washed the peppers, my daughter got the rice organized and my husband was in charge of grilling. I had my hand in everything. I washed the peppers, chopped them along with the onions, squeezed the lemon on the guac, rinsed the cilantro, made the rice and heated up the Siete tortillas.

And, we did it. Dinner was delicious and the kids made the 5:57 train! Here is the recipe for 5-7 people:

• 1 Package of level 3 chicken breasts from Whole foods(Marinate for how ever long you wish in Coconut Aminos(soy free alternative)
• 2 Rib Eye Grass-Fed(and grass finished if possible) Steaks
• 4 organic white medium onions peeled and sliced(I used the slicing blade of our Cuissanart)
• 3 Organic Peppers-1 red, 1 yellow, 1 orange(It is important to try and eat the rainbow!)
• Wild Organic Rice(1 1/2 Cups rinsed)
• 1 small onion chopped
• 1 carrot chopped
• 1 small piece of pepper
• 1 Box Organic Campari Tomatoes(chopped)
• Handful of cilantro-rinsed, chopped and placed into tomato and onion mixture
• 1 Small organic onion chopped and mixed into the tomatoes
• 1 lime(juice placed into tomato/onion/cilantro mixture)
• 4 Avocados(mashed)
• 1 lemon(juice squeezed into mashed avocado)
• Salt and Pepper(added to guacamole to taste)