Post by Karrie on May 22, 2006 20:23:29 GMT -5
This recipe is for 2 servings only.
My Mexican seasoning-homemade:
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp salt
1/8 tsp ground red pepper(cayenne)
Mix together in a small bowel-set aside
2(4oz) boneless skinless chicken breasts
2 tsp canola oil
1 small red onion-chopped
1/2 red bell pepper, cut into long strips
1/2 yellow or green bell pepper, cut into long strips
1/4 cup chunky salsa or chipotle salsa
1 TBSP lime juice(I use fresh and squeeze by hand)
Sprinkle seasoning over both sides of chicken
Heat oil in a large non-stick skillet over medium heat. Add onion; cook 3 min, stirring occasionally.
Add bell pepper strips; cook 3 min, stirring occasionally.
Push vegetables to the edges of the skillet; add chicken to skillet. Cook 5 minutes; turn. Stir in salsa and lime juice into the veggies. Continue to cook 4 minutes or until chicken is no longer pink and veggies are tender.
Nutrition: One serving:
224 calories, 27g protein, 11g carbs, 8 g fat (1g saturated), 3g dietary fiber, 69mg cholesterol
My Mexican seasoning-homemade:
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp salt
1/8 tsp ground red pepper(cayenne)
Mix together in a small bowel-set aside
2(4oz) boneless skinless chicken breasts
2 tsp canola oil
1 small red onion-chopped
1/2 red bell pepper, cut into long strips
1/2 yellow or green bell pepper, cut into long strips
1/4 cup chunky salsa or chipotle salsa
1 TBSP lime juice(I use fresh and squeeze by hand)
Sprinkle seasoning over both sides of chicken
Heat oil in a large non-stick skillet over medium heat. Add onion; cook 3 min, stirring occasionally.
Add bell pepper strips; cook 3 min, stirring occasionally.
Push vegetables to the edges of the skillet; add chicken to skillet. Cook 5 minutes; turn. Stir in salsa and lime juice into the veggies. Continue to cook 4 minutes or until chicken is no longer pink and veggies are tender.
Nutrition: One serving:
224 calories, 27g protein, 11g carbs, 8 g fat (1g saturated), 3g dietary fiber, 69mg cholesterol