CHICKEN FAJITA TACOS

Ingredients:
Chicken:

1.3 lbs chicken (about 3 breasts)
 1 packet Siete BEEF Fajita Seasoning:
1 tsp garlic powder

a little extra salt, to taste
pepper, to taste

Veggies:

2–3 bell peppers

1 large onion

1/2 tsp garlic powder
2 tbsp Siete Beef Fajita Seasoning

Salt + pepper, to taste

1/4-1/3 cup bone broth

Cabbage Slaw:
9 oz cabbage slaw mix (no sauce)
2 tbsp red wine vinegar
2–3 tbsp olive oil
1 tbsp honey
1 tbsp dijon mustard
Salt + pepper, to taste
Lots of fresh cilantro, chopped

Directions:
Split each chicken breast in half lengthwise so they’re thinner, then cut into small strips. Season well with the fajita seasoning, (save 2 tbsp for the veggies) garlic powder, salt, and pepper.
Heat a pan over medium–high and add a little avocado oil. Add the chicken and cook for 3–4 minutes per side, or until cooked through - it cooks quickly.
While the chicken cooks, slice onions and bell peppers into strips.
Remove chicken from the pan. Without washing the pan, add the onions and cook for 2 minutes or so then add in the bell peppers. Sprinkle in a little more fajita seasoning. Cover with the lid and cook on medium-low for about 12 minutes, covered, adding splashes of bone broth as it evaporates to help soften and caramelize everything. I like to warm up ny tortillas over an open flame for 5-10 sec on each side.
Meanwhile, make the slaw: toss together the cabbage mix, red wine vinegar, olive oil, honey, dijon, salt, pepper, and lots of cilantro.
Serve everything with rice and tortillas, sweet corn, slaw, cheese, sour cream plus extra cilantro on top.