I laugh out loud in the grocery store every time I see a box of eggs or a package of chicken labeled as a product of “vegetarian chickens.”
I have raised chickens for the past five years. Chickens are omnivores by nature. They want to scratch and peck. While they love to devour garden tomatoes and leafy weeds in the yard, I have watched them stealthily track down grasshoppers, moths and any other creeping, crawling things on the ground.
The use of the words “vegetarian chicken” is obviously a marketing ploy thought up by advertisers. In contrast, the chickens raised by Grass Roots Farmers’ Cooperative are pastured, meaning they have access to the grass at all times…where the non-vegetarian options for protein are running about.
As proven in a 1999 USDA’s Sustainable Agriculture Research and Education grant sponsored study by Barb Gorski, when you allow a chicken to do what comes naturally, you reap the benefits of eggs and meat with more flavor and a higher nutritional value than their industrial counterparts. Once you start incorporating pasture raised meat into your recipes, you’ll begin to wonder how chicken ever became shackled with the misnomer of “boring.”
One of my family’s favorite chicken meals is a new spin on traditional fajitas. We call them Chicken Fajita Sandwiches and you definitely won’t be sacrificing flavor when you serve this recipe. It’s a quick and hearty meal, even for a sandwich.
Fajita Chicken Sandwiches
- 4 chicken boneless skinless chicken breast cut into ½ inch strips
- 1 large onion sliced
- 3 tablespoons fajita seasoning mix (1 packet)
- 2 avocados, halved and scooped
- 1 tomato, sliced
- 1 head of iceberg lettuce
- bread/sandwich rolls (ciabatta, hoagie, or French bread)
- Cover the bottom of a skillet with oil and sauté onion for 5 minutes on high, stirring frequently so as not to burn them. Remove from skillet and set aside.
- Add more oil if needed and sauté the chicken on high for 7-10 minutes until no longer pink. Return onions to the skillet along with the chicken. Add fajita seasoning and cook on medium for 3 minutes or until onions become slightly translucent.
- Slice open rolls or if you are using a full size loaf, cut into 3-inch wide pieces then cut open lengthwise. Butter the insides of the rolls and place them under a broiler to toast until golden.
- Slather the toasted side of the rolls with mayonnaise and assemble the ingredients in the sandwich. Enjoy!