That’s why at 6am in the morning, you’ll find me roasting potatoes for lunch and dinner, and at 10pm, you’ll actually see me marinading meat. Look at me, I feel a bit more like a grown-up now. This chicken fajitas recipe is made for people like me. The prep is short and sweet. Just blend ingredients into a nice green marinade, rub up some breasts, stick it in the fridge, and grill those breasts. And for those of you who, like me, might forget to prep the chicken the night before, you can do a quick 30-minute marinade before cooking. I adapted this recipe from Elise, and I love the trick she uses to finish her chicken. When the breasts are done, stack them and cover them in aluminum foil before cooking the vegetables and plantains. Not only does the foil help keep the chicken breasts warm, but it also preserves the juiciness of the meat. Get ready for some delicious chicken, friends! NOTE: This post contains an affiliate link for the Whole30 book. Looking for more Whole30 recipes? Follow me on Facebook and Instagram! I’m sharing many delicious recipes on there like this peach guacamole and easy peasy pasta sauce!
