Holy man I can’t even with this recipe right now… Probably one of the best things I’ve ever tasted. And I created it, no big deal! Mind you I fell in love with this dressing years ago, just found a fantastic way to incorporate it into a dish.
I am a huge lover of chicken fajitas. If I were going to die tomorrow and got to choose my last meal it would be chicken fajitas. Well now it would be this recipe! And of course it’s pretty dang healthy dish as well.
This meal will make or break for you depending if you like cilantro or not. The cumin cilantro dressing I make is to die for. So it really compliments the dish well!
You could do the classic wrap for this or I also made a batch of coconut rice to eat it with which also goes very very well with the dish.
I’m just so excited for you all to try this and love it!
Cals per serving 458
*Macros if adding on coconut rice:
Cals per serving (½ cup) 216
12 oz Chicken Breast
4 small (or 2 large) bell peppers
1 sweet onion
1 tsp cumin
1 tbsp garlic powder
½ tsp chilli powder
Salt to taste
Worcestershire to deglaze pan
Cumin Cilantro Dressing:
1 loosely packed cup cilantro
½ cup greek yogurt
2 tbsp lime juice
1 clove of garlic
¼ cup extra virgin olive oil
2 tsp sherry vinegar (or white wine vinegar)
¼ tsp salt
Pepper to taste
1 cup jasmine rice
1 cup light coconut milk
1 tbsp parsley
½ tsp salt
Blend all dressing ingredients in a food processor or blender and chill in fridge in a jar.
Put rice and coconut milk in instant pot and set at multigrain on less. Or if you don’t have an instant pot cook rice the ole natural way in a pot on the stove.
Slice chicken breast into small strips and throw into a stir fry pan with a drizzle of olive oil. Brown chicken. While chicken is browning slice up bell peppers and onion. Set chicken aside once browned and throw in peppers and onion. Cook on high heat stirring often. When brown bits accumulate deglaze pan and continue to stir. Once caramelized throw chicken back in and season with cumin, garlic powder, chilli powder, and salt.
For one serving toss half the stir fry in with 2 tbsp of dressing.
Serve on ½ cup of coconut rice if desired.