Green Fajita Chicken

This fajita chicken is green before its cooked due to the jalapeño and fresh cilantro in the marinade: don’t worry, it doesn’t stay green once cooked!


  • 2lbs chicken breasts, cut into strips
  • 2 jalapenos, deseeded
  • 1/4 cup avocado oil
  • 1 tbl coconut aminos (optional)
  • 6 cloves peeled garlic
  • 1 tsp ground cumin
  • Juice of 1 lime
  • Fresh cilantro to taste


  1. Slice chicken breasts thinly, lengthwise.
  2. Deseed the jalapenos and chop into thirds; peel the garlic. Add all ingredients aside from the chicken to a blender & liquefy.
  3. If the marinade is a little thick, thin it with a splash of water.
  4. Put the chicken strips into a baggie and add the marinade; make sure the chicken is evenly coated. Refrigerate for 30 minutes.
  5. Once the chicken is marinated, heat up a large skillet with some extra coconut oil to about a 4 / 10 burner heat. You will need to split this into two batches to brown the chicken evenly, unless you halve the recipe.
  6. Add the chicken to the pan, laying the strips out evenly. Do not move for at least 5 minutes. Check for browning – if the strips are not yet a good “grilled” color, let cook for a few more minutes. It should take about 8 – 10 minutes.
  7. Once the chicken is browned, there should be only a little pink visible on the uncooked side. Flip the chicken.
  8. Cook for an additional few minutes, until cooked through evenly. Remove from the heat and repeat if making the full 2lb batch.