Day 20 of 30: Gluten-Free, Whole Food, Campfire Recipes
CHICKEN FAJITA BAKE
Ingredients:
• 1.5 lbs boneless, skinless chicken breasts, sliced
• 3 bell peppers, sliced
• 1 onion, sliced
• 2 Tbsp extra virgin olive oil
• 1 Tbsp fajita seasoning (I use homemade)
• Juice of 1 lime
• Salt and pepper to taste
Instructions:
1. Toss chicken, bell peppers, and onions with olive oil, fajita seasoning, lime juice, salt, and pepper.
2. Heat the Dutch oven, add a little olive oil, and add the chicken and vegetables.
3. Cover and cook over medium heat, stirring occasionally, for 20-25 minutes until the chicken is fully cooked and the vegetables are tender.
4. Serve with gluten-free tortillas or over rice. Top with sour cream, avocado, or any other topping you prefer.
**Note: I make our gluten-free tortillas from scratch on our Blackstone. I’ll shoot a video soon on my process for those. The kids much prefer them over store bought.
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I’m not a chef.
I don’t live on a ranch.
I’m not even a bushcraft expert.
I’m just a mom who has traveled full-time in an RV for more than five years!
Our current rig doesn’t have an oven, and I cook almost all our meals from scratch. In this lifestyle I had to learn campfire cooking, and it quickly became my favorite method of cooking!
So throughout the month of October I am sharing a new recipe each day. Some are dinners, some breakfast, some dessert, and even a few snacks.
We have gluten allergies, so every recipe will be gluten-free. They will be made with whole foods and no processed junk.
We hope you enjoy them!
