I made this yummy
recipe last night and it was a hit! I used the leftovers today over my salad
and it was delicious. I didn’t even have to add salad dressing because the
chicken tasted so good like a taco salad. The best part about this recipe is
that it is fixed approved. So if you are in one of my fix challenge groups,
you would count 2 servings as 2 greens, ½ purple, 1 red and ½ blue. If you
added brown rice, you would count that as 1 yellow. Eating
healthy doesn’t have to be boring! Enjoy!
Ingredients:
1 tsp. chili
powder
½ tsp. sea salt or
Himalayan salt
½ tsp. ground
cumin
½ tsp garlic
powder
2 tsp. olive oil,
divided use
4 (5-6 oz) raw
chicken breast, boneless, skinless, cut into ½-inch strips
1 Medium red (or
green) bell pepper
1 medium onion,
thinly sliced
1 Tbsp. fresh limejuice
8 large romaine
(or butter) lettuce leaves
½ medium avocado,
thinly sliced
1 cup fresh salsa
Directions:
- Combine chili powder, salt, cumin, garlic powder, and 1 tsp. oil in large resalable plastic bag.
- Add chicken, bell pepper, and onion; mix gently to coat. Refrigerate for 15 minutes
- Heat remaining 1 tsp. oil in large nonstick skillet over medium-high heat.
- Empty contents of bag into skillet; cook, stirring frequently
- Remove from heat. Add lime
- Evenly top lettuce leaves with chicken mixture, avocado and salsa
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