So I said this was an easy recipe.
And it is, I promise.
But there are a ton of ingredients, and for that I am sorry.
But not that sorry, cause it’s still an easy and darn awesome recipe.
Which honestly is what I need right now.
Too bad I already made these, ate them and there are no leftovers in sight.
Currently, I am working in a three bedroom condo, with absolutely NO light, and room for about six people.
And that is hoping a handful of those people are small, meaning not large, smelly, growing boys.
I said hoping, which obviously means, that is not the case. I woke up this morning to bodies. Large bodies all over the floor. One in the laundry room, two in the common area (kitchen/dining/living), two in the tiny loft upstairs. My parents had their room and Asher and I had ours. That is a lot of people for one little condo and a total of three over capacity, which was a capacity that was already over capacity in my mind.
Ugh. Sorry I am not making any sense again?
It’s crazy and smelly over here. My brain is not really thinking clearly. Plus, I made the forty-five minute trek to the grocery store and the forty-five minute trek back from the grocery store and I am feeling wiped. Basically the whole day was wasted driving to the store, shopping, driving home and then hauling two carts full of groceries up the elevator and into the condo.
I am just glad there is an elevator, cause man that would be a serious workout.
I think I would make the boys actually help me. Like actually demand that they pick up more than one bag and then actually come back for more. Now that I think about it this might be a pretty enjoyable site for me.
Imagining it is kind of fun.
So yeah, my point is, there is a lot of grown smelly boys in a tiny condo. Food is going fast, pictures are a little tricky and I am getting odd looks from the people who pass by the window watching me shoot food.
Okay and when I mean smelly, I mean the awful, smelly, sweaty feet. Honestly you walk in the door and the condo just reeks of the inside of a sweaty snowboard boot.
It got so bad that I made them leave the boots, along with all their clothing outside to dry. I mean I had too, their smelly boots and clothes were messing with my nose. Obviously, that cannot happen.
I need my nose.
Enough about smelly feet.
Lets talk about fajitas!
Fajitas have been a summer favorite for years. I added to a skillet some chicken, lots and lots of peppers, cheese and rice. Done. Quick easy, no oven and so good.
Oh and you cannot forget the rice.
I know it is probably weird, but we always have rice with out fajitas. We are a rice family, it is another staple food in this house.
The Thai Mango Slaw makes these fajitas. Just trust me, it is so good. The spicy chicken with the sweet mango slaw and then the coconut rice?
Like times 20.
Trust me, you must make these. Like tonight.
I am thinking you need a midweek pick me up and these are a healthier choice that you so will not regret tomorrow.
Easy Chicken Fajitas with Thai Mango Slaw + Coconut Rice
Servings: 8 Servings
Calories Per Serving: 453 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- 1 pound chicken slice into thin strips
- 1 red pepper sliced
- 1 orange pepper sliced
- 1 tablespoon olive oil
- 2 cloves garlic minced or grated
- 1 lime juiced
- 1 tablespoon brown sugar
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1 tablespoon peanut oil may use canola oil
- shredded cheddar cheese for serving (optional)
- 8 whole wheat fajita size flour tortillas warmed
Thai Mango Slaw
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- Start by making the rice. Add the coconut milk and coconut water to a medium size pot. Bring to a low boil and then add the rice, salt, unsweetened coconut and coconut oil. Stir to combine and then place the lid on the pot and turn the heat down to the lowest setting possible. Allow the rice to cook ten minutes on low and then turn the heat off completely and let the rice sit on the stove, covered for another 20 minutes (don't take any peeks inside!). After 20 minutes remove the lid and fluff the rice with a fork. Serve inside the fajitas or on the side. Note that rice can cook differently for everyone, this is just what works for me.
- While the rice is cooking make the fajitas. In a large bowl combine the olive oil, garlic, lime juice, brown sugar, chili powder, smoked paprika and cumin. Add the chicken and toss well. Cover the bowl and place in the fridge while you work on the slaw, at least 15 minutes. *This can be done a day in advance and refriderated overnight.
- To make the slaw, combine the lime juice, olive oil, fish sauce, sweet thai chili sauce, chili powder and cilantro in a medium size bowl. Add the mangos and red pepper. Toss well and the add the avocado and toasted coconut. Gently toss the avocado and coconut in with the rest of the slaw. Set aside until ready to use.
- Heat a large skillet over high heat and add 1 tablespoon of peanut oil. When the skillet is hot (but not smoking) add the chicken and juice left in the bowl. Stir fry for 2 to 3 minutes or until the chicken is cooked through and begining to caramelize. Remove the chicken from the pan. To the same pan add the peppers and stir fry for 3 minutes. Add the chicken back to the pan and toss with peppers. Remove from the heat.
- To assemble the fajitas add the coconut rice to the center of each warmed tortilla, then top with the chicken and peppers. Sprinkle with cheddar cheese if using and add the thai mango slaw. Mmmm.
So how about you guys send me some air fresheners? I’ll make fajitas with cupcakes for dessert. Deal?