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Butternut Squash Soup
Chicken Fajitas
Instant Pot Fall-off-the-Bone Whole Chicken
Thai Chicken Soup
Banana Chocolate Chip Muffins
3 Day Refresh
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Ingredients
1 1/2 tsp. olive oil
2
medium
green
(red or yellow) bell peppers, cut into strips
1
medium
onion,
sliced
2
cloves
garlic,
finely chopped
1
lb.
raw chicken breasts or tenderloins,
cut into 2-inch strips
1
tsp.
ground chili powder
1
tsp.
ground cumin
1
tsp.
crushed red pepper flakes
½
tsp.
sea salt
(or Himalayan salt)
½
cup
fresh salsa
8
6-inch
corn tortillas,
warm
4
Tbsp.
reduced-fat
(2%) plain Greek yogurt
¼
cup
chopped fresh cilantro
Lime wedges
Topping: Mix together
1/4 c reduced Greek yogurt, sprinkle fresh cilantro, 1/2 lime juice, and 1/2 tsp chipotle powder.
Directions
Heat oil in large nonstick skillet over medium-high heat.
Add bell peppers and onion; cook, stirring occasionally, for 5 to 6 minutes, or until onion is translucent and peppers are tender.
Add garlic; cook, stirring frequently, for 1 minute.
Add chicken, chili powder, cumin, pepper flakes, and salt; cook, stirring occasionally, for 7 to 8 minutes, or until meat is no longer pink.
Add salsa; cook, stirring frequently, for 2 to 3 minutes, or until heated through.
Evenly top each tortilla with chicken mixture, yogurt, cilantro, and a squeeze of lime juice.
Home
REAL RESULTS
TESTIMONIALS
What's an Accountability Group?
EVENTS
Let's EAT!
My Favorite Recipes!!
>
Butternut Squash Soup
Chicken Fajitas
Instant Pot Fall-off-the-Bone Whole Chicken
Thai Chicken Soup
Banana Chocolate Chip Muffins
3 Day Refresh
GET FIT
Blog
About