Ingredients
- 4 chicken breasts (thin)
- 1 cup white rice
Green Onion and Cilantro Sauce
- 1 bunch of Cilantro
- 4-5 Scallions
- 2-4 tablespoons olive oil
- Salt and Pepper to Taste
- 1 Lime, juice
Fajita Paste
- 2 teaspoons chili powder
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon honey
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon cumin
- 1 teaspoon olive oil
Directions
- Place your rice in your steamer and cook. (If you do not have a steamer, cook your rice in a pot on your stove)
- Light your grill and set the temperature to medium/low heat.
- Mix together the chili powder, salt, paprika, honey, onion powder, garlic powder, cayenne pepper, cumin and olive oil. This should be thick like a paste. Thoroughly coat each breast with the fajita paste and set aside.
- Juice the lime into a small bowl and remove any seeds.
- Roughly chop the scallions and cilantro. Place the herbs and lime juice in a food processor, bullet or blender and mix. Slowly drizzle in some olive oil and mix until all ingredients are well combined. It should have the consistency of a thick sauce.
- Grill your chicken for 5-7 minutes on side one and flip. Cook for an additional 5 minutes on side two. Tip: Your chicken is done when it easily lifts off the grill. If it is stuck, allow your chicken to cook another minute or two.
- Toss white rice with green onion and cilantro sauce OR drizzle over rice on each individual plate as show above.
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