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I want to start to post some of the meals that I eat on my blog.  I love to search the net and read different blogs.  I have found several recipes on different sites.  If i have the location of where I found it I will post the link as well.  Please forgive me if I found your recipe and used it here.  Please send me a email so I can give you credit.
This is the first one I am going to post.  It is a great goto meal and it is the one that convinced my wife to get on board with me.  I have used chicken tenders from from Sam’s Club, chicken breast cut in strips or chunks.   What ever works for you.  I made up a bunch of the season mix and store it in a old empty spice bottle.   I saw this one on Whole 9 Life  and love it.  Let me know what you think.
The Best Chicken Fajitas Ever

Ingredients:

1.5 – 2 lbs. of “pastured” organic chicken breast
1 medium jicama (peeled and sliced into strips)
2-3 ripe mango (peeled and sliced into chunks)
2-3 ripe avocado (sliced into quarters)
1 red bell pepper (sliced into strips)
1 orange bell pepper (sliced into strips)
1 yellow bell pepper (sliced into strips)
1 large sweet onion (sliced into strips)
2 heads of Bibb or Butter lettuce
Cumin, chili powder, freshly ground black pepper (liberal amounts of each)
Sea salt to taste
1 bunch fresh cilantro (chopped)
Directions:

Trim and pound chicken with a meat tenderizer until all slices are a consistent thickness.
Heat 1-2 tbsp of coconut oil in a pan (medium-high heat).
Once the oil is hot, mix spices together and sprinkle half directly into the pan.
Throw chicken on top of the spices, and sprinkle the other half of the spice mixture on top of the chicken.
Allow each side to blacken and sear (about 1 minute) before flipping.
When chicken is done, remove from pan and transfer to cutting board to slice into strips.
In the same hot pan (with leftover spices), sauté the peppers and onions.
Use the spatula to scrape blackened spices off the bottom of the pan, stir them right in with the veggies.
When pepper and onion mixture is cooked to desired tenderness (3-5 minutes), remove from pan and transfer to serving dish.
Fill the bottom of your plate with large leafs of lettuce.  Pile hot peppers and onion on top, surround with jicama, avocado and mango.
Drop the chicken on top of the whole glorious pile, top with freshly chopped cilantro
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