No Tequila Chicken Strips

no tequila chickenThis recipe just SCREAMS for a margarita, but since Paul and I were in the middle of a 14-day cleanse when I created this recipe, we were officially in a “dry house”.

That’s why I’ve named this made up dish, “No Tequila Chicken” — a throw-back to the “Apple-no-pie” my mom made (that is, retrieved from the fruit draw, washed, cored, sliced, and handed to me in a little wooden bowl) when I was a little girl.

Capiche

“Capiche?!”

If you’re not tracking with me, I’m saying there’s no tequila in this recipe. Capiche?

The great thing about this meal was that it was a piece of cake, and could all be prepped ahead of time so all I had to do was cook and serve.

No Tequila Chicken Strips Ingredients

  • 2-3 large boneless/skinless chicken breasts, thawed and sliced into strips
  • 2 handfuls of fresh cilantro
  • The juice and pulp of 1 large lime (after I squeeze the lime, I actually cut out some of the pulp to use because I like a lot of that lime flavor) or 2 small limes
  • 1 T. cayenne pepper
  • 1 T. chili powder
  • 1 t. cumin
  • 1 t. salt
  • 1 t. pepper
  • 1 T. extra virgin olive oil
  • 2 cloves of garlic
  • 1.5 T. coconut oil

No Tequila Chicken Strips Recipe

  • no tequila chickenIn a blender (I actually used a Magic Bullet), blend your lime juice, garlic cloves, cilantro, and olive oil.
  • Gather all your dry spices in a small container and stir together.
  • Rub your chicken strips in your dry spice mixture so that all parts of the chicken are covered in the rub.
  • In a sealable bag, toss your chicken strips in the lime juice marinade. Make sure the marinade reaches all parts of the chicken.
  • Store overnight in the refrigerator.
  • Prep any other veggies you might want to enjoy with this meal. I chopped red onions that I cooked in a skillet with black beans as a side, and I enjoyed some leftover veggies from my roasted chicken and veggies meal.
  • The next day, heat a large sauté pan with coconut oil over medium heat, and add your entire bag of chicken (with marinade).
  • Let cook, bubbling a bit, about 10 minutes, then flip chicken and cook until done.
  • Serve with whatever sides you’ve made and enjoy!
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About jenni smith

Jenni Smith is a recovering fast food addict and a reformed couch potato who swore she'd never be a distributor... until the day she realized the only thing holding her back from reaching her true potential was her own stubbornness. And maybe a bit of fear. When she finally decided to put on her "big girl pants", Jenni (and her rock star husband, Paul) went from founding distributor to top earner in two years, and is now a Youngevity Vice Chairman Marketing Director. With a 15-year career in marketing and two little girls at home, Jenni raises her kids and her family's income at the same time and is passionate about coaching anyone who has: A) a desire for better health; B) a need for better wealth; C) patience for sass.
This entry was posted in What's Cookin' at the Smith's [Recipes] and tagged . Bookmark the permalink.

2 Responses to No Tequila Chicken Strips

  1. Pingback: No Tequila Chicken Strips | Space Girl Organics Blog - Local Florida Food, Fun, and People, organically of course!

  2. gaylobill says:

    The chicken sounds delicious but like your no tequila chicken , apple no pie did have other ingredients that you apparently forgot. Apples do not come from the tree covered with cinnamon, cloves and sugar! 🙂

    Love you bunches… And so does Dad!

    Sent from my iPhone

    >

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