Steak and Chicken Fajitas

CHICKEN and STEAK INGREDIENTS
3 Chicken Breasts
2LBS Skirt or Flap Steak
2 Teaspoons Paprika
4 Tablespoons Chili Powder
4 Teaspoons Garlic
2 Teaspoons Onion Powder
2 Tablespoons Cumin
1/2 Teaspoon Coriander
2 Teaspoons Himalayan Salt
4 Tablespoons Avocado Oil
1/2 Cup Gluten Free Tamari
4 Tablespoons Lime Juice

For the Veggies
1 Teaspoon Chili Powder
½ Teaspoon Salt
½ Teaspoon Paprika
¼ Teaspoon Onion Powder
¼ Teaspoon Garlic Powder
¼ Teaspoon Cayenne Pepper
½ Teaspoon Ground Cumin
2 Tablespoons of Avocado Oil
1 Yellow Pepper Sliced
1 Red Pepper Sliced
1 Onion Sliced
1 Green Pepper Sliced

Suggested Toppings: Grain free tortillas, Guacamole, lettuce, onion, tomato, salsa, cheese, sour cream.

ASSEMBLY

1. Begin by making both of your meat and veggie marinades in two separate small bowls.
2. Whisk all your ingredients in your separate bowls until fully combined and smooth.
3. Marinate meat and veggies separately.
4. Prep your toppings.
5. Preheat grill on high heat, roughly 550° Fahrenheit.
6. Place the meat on the grill for 4 minutes, flipping only once, then grill the steak for an additional 3 minutes and chicken for an additional 4-5. 7. Adjust cooking time based on personal preference.
7. Set aside.
8. Place veggies in a grill basket and set on the grill.
9. Heat the veggies for 5 – 7 minutes until the veggies have softened and the onions are translucent.
10. Serve with tortillas and top with suggested toppings.