I made this yesterday, and it’s almost gone. I’m the only one in the house eating it. I have zero shame in the matter. ZERO. It’s so good and I have used it on salads, with raw veggies, and straight out of the bowl. I have 2 pieces left and I have wicked plans for it that might include a Whole 30 mayo recipe for Chicken salad.
Green Chili Chicken (adapted from Meatified)
Green chile Chicken
- 1 lb of chicken breasts skin removed and sliced into strips.
- 1 cup of avocado oil olive oil substituted if needed
- 1 lime juiced
- 2 Jalapeños seeded and diced.
- 2 Tablespoons chopped green chilies
- 4 cloves of garlic minced
- 1/8 cup fresh cilantro
In a food process or blender, combine all ingredients EXCEPT CHICKEN and pulverize into happiness.
Slice breasts into tender sizes, unless you bought it already sliced.
Place chicken in a zip seal bag or sealable bowl. Pour mixture on top. Marinate at least 30 minutes.
Get pan warm using medium-low setting. You do NOT want to rush this on high or you’ll have green chicken bricks.
Place chicken in pan and DO NOT MOVE IT for about 8 minutes. THROW AWAY MARINADE. Wash hands and surfaces completely.
Allow the bottom to brown. Once they are almost done and just the centers are still pink, they are ready to flip over.
Finish cooking 3-5 minutes and remove.
DO NOT ALLOW MARINADE TO TOUCH COOKED CHICKEN! It should already be in trash can.