Being on the Whole30 changed my ways a little. There will always be that one food stinking item I forget at the store, but I’m more on top of my game when it comes to food prep. The thing is, I have to. I can’t rely on buying something for lunch at work or ordering takeout for dinner and expect the food to be Whole30 compliant. In other words, either I cook or starve. Okay, maybe not that dramatic, but there’s a touch of truth to that statement.
That’s why at 6am in the morning, you’ll find me roasting potatoes for lunch and dinner, and at 10pm, you’ll actually see me marinading meat. Look at me, I feel a bit more like a grown-up now.
This chicken fajitas recipe is made for people like me. The prep is short and sweet. Just blend ingredients into a nice green marinade, rub up some breasts, stick it in the fridge, and grill those breasts. And for those of you who, like me, might forget to prep the chicken the night before, you can do a quick 30-minute marinade before cooking.
I adapted this recipe from Elise, and I love the trick she uses to finish her chicken. When the breasts are done, stack them and cover them in aluminum foil before cooking the vegetables and plantains. Not only does the foil help keep the chicken breasts warm, but it also preserves the juiciness of the meat.
Get ready for some delicious chicken, friends!
Cilantro Chicken Fajitas with Pan-Fried Plantains
Ingredients
Chicken
- 1 to 1 1/4 pounds (450 to 550g) thin-cut chicken breasts
- 1/2 cup cilantro, about 1/3 of a bunch
- 3 TBS lime juice
- 2 TBS cashew cream, sour cream or yogurt if not paleo
- 1 TBS olive oil
- 1 tsp chile powder
- 1 tsp cumin
- 1 tsp salt, more for seasoning
- 1/2 tsp ancho chile powder
- 1/2 tsp garlic powder
- 2 TBS olive oil
Vegetables
- 1 onion, sliced
- 1 1/2 cups sliced bell peppers, about 1 1/2 large peppers
- 1 TBS olive oil
- salt for seasoning
Plantains
- 2 yellow plantains with black spots
- 2 TBS coconut oil
- salt for seasoning
Instructions
- If you are working with large chicken breasts, you want to slice them across so that you get around 1/2-inch thick pieces.
- Blend cilantro, lime juice, cashew cream (or sour cream/yogurt), olive oil, chili powder, cumin, salt, ancho chile powder, and garlic powder until smooth. In a bowl, marinade chicken with the sauce. Cover with plastic wrap and refrigerate overnight. If you are pressed for time, you can marinade the chicken for 30 minutes.
- When you are ready to cook the chicken, wipe off most of the excess marinade and season chicken breasts with a pinch of salt.
- Heat a large skillet with 2 tablespoons olive oil over medium-high heat. Place two chicken breast onto the skillet and cook each side for 3 to 4 minutes. When the chicken breasts are done, stack them and wrap in foil while you cook the remaining chicken breasts, vegetables, and plantains.
- To cook the vegetables, add an 1 tablespoon of olive oil to the skillet and add all the vegetables with a pinch of salt. Sauté vegetables for 3 minutes. Serve on a plate.
- To prepare the plantains, peel each plantain and chop them into 5 or 6 sections that are about 1 inch wide. Slice each section in half.
- In a sauté pan, heat 2 tablespoons of coconut oil over medium heat. Place the plantains on the pan, cut side down. Cook and flip the plantain pieces until most sides are a deep golden brown.
- Slice up the chicken breasts and enjoy with the vegetables and plantains!
Notes
NOTE: This post contains an affiliate link for the Whole30 book.
Looking for more Whole30 recipes? Follow me on Facebook and Instagram! I’m sharing many delicious recipes on there like this peach guacamole and easy peasy pasta sauce!
Kelly // The Pretty Bee: Cooking & Creating says
That chicken looks so juicy and flavorful! Yum! We are always running back to the grocery store for that “one thing.” Ugh. I hate it, because it is a real time waster.
Lisa says
It really is!! The worst is when I’m allll the way home and realize that I left out an ingredient. Shopping lists don’t always do the trick for me either!
Kimberly @ The Daring Gourmet says
I love all the flavors happening in this dish – delicious!
Lisa says
Thanks, Kimberly!
Selena @ The Nutritious Kitchen says
Okay this recipe is awesome. And kudos to you for trying out the Whole 30! I’m not sure if I could ever survive that challenge…which makes it that much more enticing to me lol
Anyways my roomate and I are planning a girls dinner this weekend and honestly I feel like this chicken dinner would be perfect! Nice and light to go with some prosecco/wine 🙂
P.S. How excited are you for blog bruleee :))
Lisa says
Haha, the Whole30 is coming along much better than I thought! Winner winner, chicken dinner…so I say go for it! And yes, excited to meet you in a bit over a month!
Danae @ Recipe Runner says
I’m definitely not great with the food prep either, especially letting butter sit out to soften. These fajitas look delicious! The meat looks so juicy and tender!
Lisa says
Danae, I can’t tell you how many quick defrost/butter softening tricks I’ve tried already! I just need to be more organized!
Sam @ PancakeWarriors says
Ok yu are so speaking my language. I don’t eat out, so lunch is constantly being prepped and honestly doing some of the work the night before or even over the weekend makes that so much easier! And you feel so much better eating this way! I love those plantains, I could eat them all!! I make a similar dish with shrimp, since I don’t do chicken. Never thought to add plantains though – genius!
Lisa says
Yea, I’ve been cooking all my meals for years now, and I’ve come to realize that I enjoy my own cooking so much more. Shrimp sounds fabulous, too!
Rebecca @ Strength and Sunshine says
I seriously want this to be my dinner! AH! delish!
I’m NOT a meal preper or planner, but everything usually works out in the end 😉
Lisa says
Haha, yea, things do usually work out in the end! Really wish I can share this with you!
[email protected] Athletic Avocado says
This sounds like absolute perfection!!! I am a huge fan of cilantro, fajitas and plaintans, reminds me of the fresh cooked mexican food my mexican friend’s family served me when I went to visit them in Arizona, Yum! 🙂
Lisa says
Oh man, if only I can taste a bit of your friend’s meal!! I think I would have eaten everything!
Sharon @ Savormania says
You’re not the only one — I’m also terrible at food prepping! Your post has just reminded me to defrost chicken for tonight, fajitas are just what I need!
Lisa says
Haha, glad I can help, Sharon!
Michelle @ Vitamin Sunshine says
You have me officially excited about starting the Whole30 🙂
Lisa says
YES! I’m excited to see the recipes you come up with too, Michelle!!
Anne says
This looks so healthy and delicious!!!
Lisa says
Thanks, Anne!
Kelley @ Chef Savvy says
This sounds like such a quick and easy meal! Love the side of plantains too!
Lisa says
Thanks, Kelley!!
Alice @ Hip Foodie Mom says
oh my gawd, this looks SOOOO good! and I’m not joking when I said you are rocking the whole 30. . making me want to do it again!!!
Lisa says
Hahaha, Alice, don’t do it! Just enjoy your muffins and cheese for now! Maybe post-holiday season, we can think about doing it again…
Reena Kapoor says
Yea, I’ve been cooking all my meals for years now, and I’ve come to realize that I enjoy my own cooking so much more.
Lisa Lin says
I can’t agree with you more, Reena!
Anelli Uomo originali says
Thanks to my father who stated to me about this blog, this webpage is actually amazing.
Lisa Lin says
Thank you so much for stopping by, and thank you for your kind words!