We’re hijacking the spotlight yet again with a Dallas-created version of chicken fajitas that were so good, I ate them three days in a row. I don’t even like chicken, so when he proposed making chicken fajitas last week, I thought, meh. And, boring. Chicken, peppers, onions, yawn. But trust me, people, this dish was anything but “yawn”. The seasoning and cooking methods he employed made all the difference in flavor, and the addition of a few special ingredients turned this dish into one of my favorite Dallas-made STM’s ever (followed closely by Mexi-salad with fresh guac).
Steal This Meal: The Best Chicken Fajitas Ever (Serves 4)
Ingredients:
- 1.5 – 2 lbs. of “pastured” organic chicken breast
- 1 medium jicama (peeled and sliced into strips)
- 2-3 ripe mango (peeled and sliced into chunks)
- 2-3 ripe avocado (sliced into quarters)
- 1 red bell pepper (sliced into strips)
- 1 orange bell pepper (sliced into strips)
- 1 yellow bell pepper (sliced into strips)
- 1 large sweet onion (sliced into strips)
- 2 heads of Bibb or Butter lettuce
- Cumin, chili powder, freshly ground black pepper (liberal amounts of each)
- Sea salt to taste
- 1 bunch fresh cilantro (chopped)
Jicama, avocado and cilantro - a fresh and flavorful combination.
Directions:
- Trim and pound chicken with a meat tenderizer until all slices are a consistent thickness.
- Heat 1-2 tbsp of coconut oil in a pan (medium-high heat).
- Once the oil is hot, mix spices together and sprinkle half directly into the pan.
- Throw chicken on top of the spices, and sprinkle the other half of the spice mixture on top of the chicken.
- Allow each side to blacken and sear (about 1 minute) before flipping.
- When chicken is done, remove from pan and transfer to cutting board to slice into strips.
- In the same hot pan (with leftover spices), sauté the peppers and onions.
- Use the spatula to scrape blackened spices off the bottom of the pan, stir them right in with the veggies.
- When pepper and onion mixture is cooked to desired tenderness (3-5 minutes), remove from pan and transfer to serving dish.
- Fill the bottom of your plate with large leafs of lettuce. Pile hot peppers and onion on top, surround with jicama, avocado and mango.
- Drop the chicken on top of the whole glorious pile, top with freshly chopped cilantro.
There's no reason all of your meals can't look this good.
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The mexi-salad was one of the first paleo recipes we tried and is still a favourite in our house – I think it’s the awesome guacamole that makes it!
I might be able to get jicama from the markets, but could you use something as a substitute?
I’ve been “flirting” with Paleo for awhile now…cleaned up my diet a bunch (though I can’t totally claim to be Paleo)- but frequent and refer people to your site for good recipes. Your mexi salad recipe (though I omit the cinnamon) is one of my favorites!! And that quac…I make it often and put it on everything!! I really enjoy reading your posts and this is yet another recipe that I can’t wait to try!
Hey guys! Made this meal last night for dinner with the family and girlfriend. It was a huge hit and amazingly tasty! We demolished almost all of it, with just enough for lunch today. It looked awesome as well when we dished it up on a huge platter to eat together. Excellent STM, keep them coming!
Also, after hearing you guys rave about coconut butter I grabbed some at whole foods yesterday afternoon… you really weren’t kidding. I was eating that stuff out of the jar, then I mixed it with blueberries until they were gone, then I sliced up strawberries and covered them… long story short by this morning almost half the jar is GONE! It’s so good…
Jesse
Melissa- in some of your recent posts you mention music…I am in dire need of a new playlist…I would love to hear some of your favorite workout music!
Yummy. Best idea I have seen in days. The kids even ate it. And with your suggestions…made enough for tomorrow. Can hardly wait. Thanks for all you do.
Any ideas on where I could find jicama? I live in Philly – we have Asian markets, Mexican bodegas, and farmers markets… I haven’t checked the Asian markets yet, but the Italian Market and Whole Foods don’t seem to have jicama.
@Joanna: That’s totally weird – most “normal” grocery stores carry jicama, and I’ve always been able to find it at Whole Foods, either whole or pre-cut and packaged. You know what it looks like, right? (A flatter, round potato looking thing.) Ask the produce guy next time you hit the grocery store, I’d be surprised if they didn’t carry it now, as the peak season is late Fall to early Spring.
Best,
Melissa
I put my query on facebook and had so many Philly friends let me know where to get it – apparently the Acme around the corner carries it! Who knew?! See you in Lancaster in November. :)
Jicama, while incredibly delicious, is a member of the legume family.
La’Toya,
You’re completely correct on both counts. However, since we’re eating the root of the plant (and not the seed), the concerns that we have with legumes as a broad category do not apply. Same story with something like sweet pea shoots, which I’ll eat from time to time. Thanks for your comment.
This was phenomenal. Thank you!