Crisp butter lettuce cups stand in for tortillas here, making these fajita-style wraps a genuinely satisfying dinner that skips the grains without feeling like a compromise. The chicken marinates in fresh lemon juice, basil, oregano, cumin, and smoked paprika — a bright, herbaceous blend that builds real depth before the pan even gets hot. Cooking the bell peppers and zucchini first over high heat gives you those lightly charred edges that make the whole dish taste like something off a restaurant grill. Supporting a mold detox protocol often means cutting out fermented condiments, aged cheeses, and processed sauces, and this recipe sidesteps all of that naturally — every ingredient on the list is clean and straightforward. The chicken gets seared in a single layer until golden, then tossed back with the vegetables so every bite is juicy and well-coated in those pan drippings. Sliced avocado and a squeeze of lime over the top round everything out with creamy richness and a little brightness. This one serves four and comes together fast enough for a weeknight, but it looks impressive enough to put in front of guests.
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Dried smoked paprika can sometimes contain mold toxins, but the small amount in this recipe—about 1/8 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid smoked paprika, please tap it and change its rating to Red.
Dried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
In a mixing bowl, combine 1 tbsp olive oil, lemon juice, basil, dried oregano, cumin, smoked paprika, 1/2 tsp salt, and black pepper. Add the sliced chicken and toss until evenly coated. Let the chicken marinate at room temperature for 15 minutes.
Heat the remaining 1 tbsp olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the bell peppers and zucchini, season with the remaining 1/2 tsp salt, and cook, stirring occasionally, until the peppers are tender and lightly charred at the edges, about 5–6 minutes. Transfer the vegetables to a plate and set aside.
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