1red bell pepperstem, seeds, and membranes removed, thinly sliced
1cupabout 8 mushrooms, sliced
2chicken breastssliced very thinly
1teaspoonchili powder
½teaspooncumin
½teaspoongarlic powder
¼teaspoonsalt
½fresh lime
Instructions
Heat olive oil in a large nonstick skillet. Add the sliced onion and saute and caramelize until golden brown, about 10 minutes.
Add sliced bell pepper and sliced mushrooms and saute another 3-4 minutes.
Push vegetables to the outside of the pan and add the thinly sliced chicken to the center of the pan. Stir a few minutes, cover, and steam 3-4 minutes.
Remove lid and add the seasonings (chili powder, cumin, garlic powder, and salt). Cook 4-5 minutes, or until chicken is cooked all the way through.
Add the juice from the lime and cook another 2 minutes. Remove from heat and enjoy!
Serving recommendations: use your favorite tortillas or a bed of greens and make a quick toppings bar the whole family can have fun with! Some of our family favorites include shredded lettuce, diced tomatoes, sliced avocado or guacamole, shredded cheese, black olives, black beans, cilantro, and salsa.
Freezer recommendations: freeze leftovers in freezer-safe bags or containers. When re-serving, thaw and reheat in the microwave. Alternatively you can thaw in the fridge overnight and reheat over medium heat in a nonstick skillet while stirring occasionally.