Ingredients
4-6 large tortillas
1 - 1 1/2 pounds boneless skinless chicken breast sliced in strips
1 thinly sliced green bell pepper
1 thinly sliced red bell pepper
1 thinly sliced red onion - I had white scallion onions
1 seeded and finely diced jalapeno - OPTIONAL
1 tbsp minced garlic
1 chipotle pepper (1/2 for the cooking and 1/2 for the salsa
Chicken SPICES:
1 tsp chili powder
1/2 tsp cumin
1/4 tsp ground black pepper
juice of 1/2 lemon
1 tbsp extra virgin olive oil
Preparatipon
1)Add above spices, lemon juice and olive oil to chicken
pieces and rub in well. Let set for 10 minutes or more.
2)Add 2 tbsp oil to medium high skillet. Add seasoned chicken
and cook for 5-8 minutes until the chicken is done. Remove
from the pan with slotted spoon letting any liquids behind.
Set chicken to the side.
3)Add 1 tbsp oil to same pan and add vegetables. Cook for 1
minute and add minced garlic, 1/2 chipotle pepper and stir.
4)Add 1/4 cup of water if needed to help vegetables cook.
Cook for 3-4 minutes and add chicken back into the skillet.
Stir until well combined and remove from the heat.
5)Serving tonight with my homemade Mexican salsa,
sliced avocado, chopped leaf greens, sour cream
and a squeeze of lime.
HOMEMADE MEXICAN SALSA:
1 cup finely diced tomatoes
4-5 finely dice roasted red peppers
1 can of finely diced green chilies
1 tbsp minced red onion
salt and pepper to taste
1-2 tbsp lemon juice
1 tbsp extra virgin olive oil
1/2 of small chipotle pepper finely minced
Mix above ingredients together in bowl. Refrigerate
for 1-2 hours - better overnight.
-time
Prep 20 mins
Cook 30 minsWatch how to make this recipe >> link--https://youtu.be/LqYrW0rJSOY
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