Fajita Chicken Strips

This might just be my new favorite meal base of this body recomposition season!

SO much flavor. There is a delicate balance of lime, rice wine, and spices. De-licious!

My boys ate theirs with Spanish rice and flour tortillas.

#BodyRecompositionFuel

Fajita Chicken Strips Recipe

Ingredients

• 1 tsp chili powder
• 1 tsp ground coriander
• 1 tsp garlic powder
• 1 tsp minced garlic
• 1/2 tsp ground cumin
• 1/4 tsp Himalayan pink salt
• 1/8 tsp ground black pepper
• 1/8 tsp smoked paprika
• 1/4 cup extra virgin olive oil
• 2 Tbsp lime juice
• 1 Tbsp seasoned rice vinegar
• 1 lb boneless, skinless chicken breast
• 1/2 cup chicken broth (only for IP version)

BBQ Directions

1. In a small mixing bowl, whisk together 1 tsp chili powder, 1 tsp ground coriander, 1 tsp garlic powder, 1/2 tsp ground cumin, 1/4 tsp Himalayan pink salt, 1/8 tsp ground black pepper, and 1/8 tsp smoked paprika.
2. Whisk in 1/4 cup extra virgin olive oil, 2 Tbsp lime juice, 1 Tbsp seasoned rice vinegar, and 1 tsp minced garlic, until well-combined.
3. To a gallon-size Ziplock bag (or large shallow dish with a lid/cling wrap), add 1 lb thin-cut boneless, skinless chicken breast.
4. Pour marinade over chicken, seal bag if using and toss (or stir in dish) gently to coat.
5. If using a dish, cover (with a lid or cling wrap) and refrigerate for at least 30 mins (and up to 6 hrs).
6. Lightly oil BBQ grates and preheat BBQ to medium.
7. Place marinated chicken directly onto the grates and grill until internal temperature reaches 165°F.
8. Transfer grilled chicken to large cutting board and allow to rest for a few mins.
9. Slice cooked chicken breast into desired lengths.

Iron Skillet & BBQ Directions

1. In a small mixing bowl, whisk together 1 tsp chili powder, 1 tsp ground coriander, 1 tsp garlic powder, 1/2 tsp ground cumin, 1/4 tsp Himalayan pink salt, 1/8 tsp ground black pepper, and 1/8 tsp smoked paprika.
2. Whisk in 1/4 cup extra virgin olive oil, 2 Tbsp lime juice, 1 Tbsp seasoned rice vinegar, and 1 tsp minced garlic, until well-combined.
3. Slice chicken breasts into desired lengths.
4. To a gallon-size Ziplock bag (or large shallow dish with a lid/cling wrap), add 1 lb strips of thin-cut boneless, skinless chicken breast.
5. Pour marinade over chicken, seal bag if using and toss (or stir in dish) gently to coat.
6. If using a dish, cover (with a lid or cling wrap) and refrigerate for at least 30 mins (and up to 6 hrs).
7. Lightly oil BBQ grates and preheat BBQ to medium.
8. Transfer marinated chicken to a large iron skillet -allow excess marinade to drip off before placing strips into skillet.
9. Place skillet directly on the BBQ grates, tossing strips occasionally.
10. Once chicken strips have cooked enough to firm up, transfer them directly onto the grates to finish grilling, until their internal temperature reaches 165°F.

Instant Pot Directions

1. In a small mixing bowl, whisk together 1 tsp chili powder, 1 tsp ground coriander, 1 tsp garlic powder, 1/2 tsp ground cumin, 1/4 tsp Himalayan pink salt, 1/8 tsp ground black pepper, and 1/8 tsp smoked paprika.
2. Whisk in 1/4 cup extra virgin olive oil, 2 Tbsp lime juice, 1 Tbsp seasoned rice vinegar, and 1 tsp minced garlic, until well-combined.
3. To a gallon-size Ziplock bag (or large shallow dish with a lid/cling wrap), add 1 lb strips of thin-cut boneless, skinless chicken breast.
4. Pour marinade over chicken, seal bag if using and toss (or stir in dish) gently to coat.
5. If using a dish, cover (with a lid or cling wrap) and refrigerate for at least 30 mins (and up to 6 hrs).
6. Pour marinated chicken and its marinade into IP’s inner pot.
7. Add 1/2 cup chicken broth and stir very gently to slightly combine. The goal is to have more of the liquid from marinade and broth under the chicken than above it.
8. SEAL lid, select PRESSURE COOK (or MANUAL) for 7 mins.
9. Once cooking cycle completes, allow a natural release (NR) for 5 mins, then do a quick release (QR) of remaining pressure.
10. Transfer chicken (not cooking sauce, too) to a cutting board and allow to rest for a couple of minutes before slicing.
11. Slice cooked chicken breast into desired lengths.

NUTRITION FACTS
Servings	3
Amount Per Serving	4 oz grilled chicken strips
Calories	206.5
		%Daily Value*
Total Fat	8.1g	10%
Saturated Fat	2.2g	11%
Cholesterol	70mg	23%
Sodium	130mg	5.5%
Total Carbohydrate	0.3g	0%
Dietary Fiber	0g	0%
Total Sugars	0.3g
Added Sugars	0.3g
Protein	31.15g
Vitamin D	0.1mcg	1%
Calcium	6mg	0%
Iron	0.6mg	3%
Potassium	342.5mg	7%
* The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

#HighProtein #LowCarb #LowFat #LowSodium #BBQ #Instant Pot