Surf N' Turf Veggie Fajitas

Meal prep dinner #2 coming at you. This bad boy goes from the bag into a hot skillet and is done so quick. It took me a few extra minutes since I made some Homemade Quinoa Tortillas to go along with it, but you could just as easily make some cauliflower rice or quinoa to go along with it...or just enjoy as is. I don't know who said healthy eating doesn't taste good, because it totally can. This meal is great for anyone following the Paleo or Keto diet, and even simply leaving out the meat and shrimp makes it vegan. So, it's versatile and yummy too. 

This meal can be prepped the week before and placed in a gallon freezer bag (I always make sure to put any meat in a separate smaller freezer bag within the big one just to be safe.) If I'm prepping for a skillet meal, I often just chop veggies and marinade the meat in whatever seasonings I plan to use. 


Surf N' Turf Veggie Fajitas


Serves 6-8

Prep time: 10 minutes

Cook time: 15 minutes



1/2 lb. raw, peeled shrimp

1/2 - 1 lb. organic chicken, cut into strips

2 Tbsp. coconut oil

2-3 bell peppers (red, yellow, green, and/or orange)

2 medium zucchini, cut into sticks

1 yellow onion, sliced

2-3 cloves garlic, minced

2 Tbsp. chili powder

1 1/2 tsp. Himilayan or Sea Salt

1/4 tsp. red pepper flakes (opt.)

1/2 lime juiced + zest

1/3 cup salsa, liquid drained

Additional toppings: Avocado, tomatoes, lettuce, cilantro, etc. 



Heat oil in a large skillet. Cook chicken in oil with salt and pepper. When cooked through, remove from pan and set aside. Dump everything else into the pan and cook on med-high heat until vegges are tender and the shrimp is pink and curled up. Toss the chicken back into the pan and stir to combine everything,.

Serve over cauliflower rice, quinoa, Quinoa Tortillas, or over a green salad. Top with avocado, tomato, lettuce, and cilantro for a gluten free, grain free, dairy free, and nut free dinner that is also free of boring or tastless. 






Episode 2: Barriers to Health + Healing

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Melissa Moore has spent years researching and implementing nutritionally-based approaches to health and wellness. Her lifelong love of food and health evolved from a hobby to a passion when her daughter was diagnosed with a rare autoimmune disease.

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