Ingredients
Here’s what you need…
1 teaspoon Chile powder
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 tablespoon cornstarch
1/4 cup water
4 uncooked chicken breasts (4oz each)
1/2 green bell pepper, sliced into thin strips
1/2 red bell pepper, sliced into thin strips
1 medium onion, sliced
1 tablespoon olive oil
2 tablespoons lime juice
Lime wedges for serving
In a re-sealable bag, combine Chile powder, salt, cumin, garlic powder, onion powder, cornstarch, and water. Add chicken, bell peppers, and onion; gently knead to coat. Refrigerate for 15 minutes
Heat the oil in a skillet, empty the contents of the bag into the skillet and cook over high heat. Stir occasionally and cook until the vegetables are tender crisp and the chicken is cooked through, about 7 minutes. Remove from heat and stir in lime juice
Transfer to serving dish and enjoy with lime wedges.
Nutritional Analysis: One serving equals: 160 calories, 5g fat, 5g carbohydrate, 1g fiber, and 24g protein.
Preparation
see above
