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!
- Prep Time: 40 mins
- Cook Time: 20 mins
- Total Time: 1 hour
- Yield: 6 - 8 servings 1x
Ingredients
Scale
- 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
Instructions
- Slice chicken breasts thinly, lengthwise.
- Deseed the jalapenos and chop into thirds; peel the garlic. Add all ingredients aside from the chicken to a blender & liquefy.
- If the marinade is a little thick, thin it with a splash of water.
- Put the chicken strips into a baggie and add the marinade; make sure the chicken is evenly coated. Refrigerate for 30 minutes.
- 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.
- 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.
- Once the chicken is browned, there should be only a little pink visible on the uncooked side. Flip the chicken.
- Cook for an additional few minutes, until cooked through evenly. Remove from the heat and repeat if making the full 2lb batch.
Find it online: https://meatified.com/green-fajita-chicken/