Chicken Marinade:
- 3 tbsp coconut aminos (Soy sauce is good too)
- 2 tbsp olive oil
- Juice of 1 Lime
- 5 cloves of garlic (grated)
- Salt and Pepper
Ingredients:
- 3 tbsp olive oil
- 3 jalapeños
- 1 onion
- 1 clove of garlic minced
- 3 chicken breasts
- coconut aminos
- 2 tbsp cream cheese
- 2 scallions
- a handful of cilantro – hold some aside for garnish
- extra-sharp cheddar to garnish
Instructions:
Start by making your marinade, combine all the ingredients into a large plastic food bag. Add Chicken Chunks and allow them to marinate for 30 minutes.
While Chicken in Marinating:
Slice your onion and jalapeño’s into thin strips- To make this NOT spicy, remove the seeds from the pepper with a spoon.
Add 1 tbsp of Olive oil to large frying pan
Add onions and peppers and lightly season with salt and pepper.
Saute on low until they are soft and starting to caramelize a bit.
Add minced clove of garlic and cook for about 30 seconds
Add coconut aminos and cook for an additional few minutes
Remove from pan a set aside.
Add 2 tbsp olive oil to the pan on Medium High heat- Add chicken chunks.
Tisha’s Tip: DO NOT OVERCROWD YOUR PAN! I cooked my chicken in two batches to prevent overcrowding. You want the chicken to golden on all sides.
Once the chicken is golden brown, add the other half of chicken back to the pan (if you cooked them in two batches)
Pour the marinade over the chicken and cook on med-low heat until the marinade is cooked
Add Cream cheese, chopped scallions, and cilantro
Serve over rice or quinoa and garnish with fresh grated extra sharp cheddar and cilantro.
Enjoy!
