Ingredients
1medium white onion,or yellow onion, sliced
1red bell pepper,sliced
1green bell pepper,sliced
1lbchicken breast,sliced into 1-inch pieces
1tbspcumin
½tspcayenne
1tsporegano
½tspgarlic powder
½tspkosher salt
¼tspblack pepper
4tbspcanola oil,divided
1cupgreek yogurt,or sour cream
1tbsptaco sauce,or Mexican hot sauce
Minute Rice Ready to Serve Brown Rice and Quinoa
1avocado,diced
1lime,quartered
¼cupcilantro,minced
black beans,(1 can)
Preparation
In a small bowl, combine the cumin, cayenne, oregano, garlic powder, salt, and black pepper. Combine half of it with the sliced vegetables and half with the sliced chicken.
in a second small bowl, combine the yogurt or sour cream with the hot sauce and stir to make the spicy crema.
In a very hot skillet, put two tablespoons of canola oil.
Add the chicken and cook on high heat, searing the outside for 1 to 2 minutes, then turning and cooking for 1 more minute.
Remove the chicken from the pan and add in the onions and bell peppers.
Cook on high for 1 to 2 minutes until the edges are slightly browned, but still crisp.
Serve over Minute Rice Ready to Serve Brown Rice and Quinoa, spoon on some of the vegetables, then the chicken, and the avocado.
Add some parsley and the spicy crema, and serve with a wedge of lime.
