It’s Day 3 of our Whole30 experience. I still feel the sadness and general funk of Day 1, but with a cool new layer of rage.
For example, a package was delivered today – a happy event, right? Right.
Until my kids grab the air-filled packing things and jump on them and I yell at the top of my lungs – oh yes, a yell to rival all yells – I’m talking borderline screaming, people: “STOPPPPP! STOP POPPING THOSE THINGS! RIGHT! NOWWWW!”
Arms waved. Neck veins bulged. It was intense for a minute there.
Thankfully, the kids ran for their lives and all is well again.
Anyway, where was I?
Oh, right. Whole30. Have I mentioned how AWESOME this week has been so far? <sarcasm font>
What’s frustrating is that EVERY SINGLE PERSON I talk to who’s done a 30-day thing like this (Whole30 or otherwise) says they felt so amazing they did it again, or plan to.
I WANT TO FEEL AMAZING.
They also said the first week was horrible.
If by “horrible,” they mean “depressed, angry, headachy, listlessly staring into space, fantasizing about adding cream and sugar to my coffee,” I’m there. I’m so there.
So, let’s find something positive, shall we? How about this: last night’s dinner was DELICIOUS. And entirely Whole30 compliant. (Of course, our fajitas were sans tortillas.) So, today I present to you:
Chicken Fajitas + Chimichurri
- 1 tsp cumin
- 1 tsp paprika
- 1/4 tsp garlic powder
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1 tsp chili powder (1 tsp kept it kid-friendly for our family; you’ll definitely want to up this if you like more heat!)
4 chicken breasts (about a pound), cut into thin strips
2 bell peppers, thinly sliced
1 onion, thinly sliced
- First, I mixed together the seasoning in a small bowl.
- Next, I heated 1-2 Tb olive oil over medium-high heat in a large skillet. I added the chicken to this skillet with about 3/4 of the seasoning, stirred it together, and then let it sit for a few.
- Then, I heated 1-2 Tb olive oil over medium heat in another large skillet. I added the peppers, onion, and the rest of the seasoning. I gave it a good stir and then checked my chicken.
- I tried to only turn my chicken once so it had a chance to brown. It took about 6 minutes to cook through on medium-high heat.
- I stirred my peppers and onions a few times while they cooked. They looked perfect after about 10 minutes on medium heat. (Tender, but not mushy.)
- I served the chicken mixed with the peppers and onions. Then I drizzled it with Chimichurri I made from this recipe.
Everyone had seconds, which is a gigantic win over here.
Here’s the question: what else can I serve with Chimichurri?? It was the real home run of the night and I’d like to incorporate it in other meals. Calling all chefs – real or imagined. Share your wealth of culinary genius in the comments and I’ll be forever grateful. (And I’ll try not to yell at you.) (No promises.)