A delicious classic chicken fajita recipe with a natural, make ahead seasoning and a fresh cilantro sauce
Place your rice in your steamer and cook. (If you do not have a steamer, cook your rice per directions 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. (can mix seasons ahead and add honey at last minute)
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.
Serve with cheese, sour cream and guacamole if you wish.