If you're a fan of Taco Tuesday then we are serving up a dish today you won't want to miss! Our spice blend for these bad boys is homemade, and super easy. We stayed traditional with our pepper and onion choices but encourage you to let the season inspire you to mix it up a little - asparagus, zucchini, broccoli, carrots...
Chicken, when well-sourced (meaning organic and free range - pastured is even better), is a fantastic source of lean protein with 21 grams in just three ounces! Chicken is also a great source of vitamins such as folate, vitamin B12, vitamin A, vitamin E, riboflavin and vitamin K. Good sourcing of the minerals calcium, zinc, magnesium and potassium can also be found in chicken.
Sources: Organic Facts, Heart Healthy Living, Whole Foods
Preparation time: 30 minutes
Total time: 12 hours, 30 minutes
Gluten-free, dairy-free, soy-free, egg-free, and no processed sugar.
2 large chicken breasts cut in thin strips (about 1.5 lbs)
1 medium red bell pepper, julienned
1 medium yellow bell pepper, julienned
1 small onion, cut into small wedges and separated
2 t arrowroot powder
½ cup water
2 garlic cloves
2 T chili powder
½ t cayenne
2 t paprika
2 t cumin
1 t sea salt
juice from 2 limes. ¼ cup
10 corn tortillas
Optional toppings: fresh cilantro, avocado
1. Cut chicken into thin strips.
2. Combine garlic, spices, arrowroot powder and sea salt in a large bowl.
3. Add in lime juice and chicken and stir to coat chicken thoroughly. Set aside to marinate for 20 minutes.
4. Meanwhile, cut up peppers and onion.
5. Heat 2T olive oil in a skillet on med-low. When it shimmers add in the peppers and onions and sauté until just done.
6. Remove vegetables from skillet and set aside.
7. Return skillet to heat and add in chicken and marinade. Cook chicken on medium heat for about 5 minutes and stir occasionally to cook on all sides.
8. Add in ½ cup water and stir to combine. Turn heat to low and simmer uncovered for 10 minutes.
9. Add in sautéed vegetables and stir to combine. Heat for 1-2 minutes.
10. Serve on warmed corn or rice tortillas and top with fresh cilantro or avocado.
Cook’s Note: Get creative with the vegetables in this recipe! You can also use zucchini, carrots, eggplant or sweet potatoes to mix it up.