Chicken Fajitas | Lorna Vanderhaeghe

Ingredients

• 2 tbsp (30 mL) extra-virgin olive oil
• 2 tbsp (30 mL) water, chicken stock, or vegetable stock
• 2 cups (500 mL) chicken tenders with tendon removed
• 1 cup (250 mL) thinly sliced onion
• 1 cup (250 mL) thinly sliced red pepper
• ⅛ tsp (0.5 mL) cayenne pepper
• ¼ tsp (1 mL) cumin
• ¼ tsp (1 mL) coriander
• ¼ cup (60 mL) salsa (choose mild or hot)
• ⅛ cup (30 mL) Omega Essential Balance or Udo’s Choice Ultimate Oil Blend
• 1 package of soft tortilla shells