Cilantro Chicken Fajitas with Pan-Fried Plantains
Juicy, flavorful cilantro chicken fajitas are paired with vegetables and pan-fried plantains. This is a great easy weeknight meal! Serves 4.
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
1. Adapted from Simply Recipes. [br][br]2. The flavor of the fajitas tastes better when the chicken marinades overnight, but the 30-minute marinade is a great option when you are pressed for time. If you are doing the 30-minute version, I suggest adding another tablespoon of lime juice so that the flavor gets to the chicken.
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