Ingredients: |
Ingredients: 1 ½ teaspoons chili powder 1 ½ teaspoons ground cumin ½ teaspoon paprika ¼ teaspoon cayenne pepper ½ teaspoon salt ¼ teaspoon ground black pepper 1 pound boneless skinless chicken breasts, cut into thin strips 4 teaspoons extra virgin olive oil 1 red bell pepper, thinly sliced 1 yellow bell pepper, thinly sliced 1 onion (red or yellow), thinly sliced 8 cups chopped romaine ⅔ cup grated cheddar cheese 1 avocado, pitted and sliced ½ to ¾ cup store-bought pico de gallo or salsa ½ cup sour cream
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Directions: |
Directions:In a small bowl, mix the chili powder, cumin, paprika, cayenne, salt, and black pepper. Season the chicken all over with half of the spice mixture.
In a large skillet, heat half of the olive oil over medium-high heat. Add the seasoned chicken and cook until browned on all sides and cooked throughout, about 8 minutes. Transfer to a plate and wipe out the skillet with a wad of paper towels (be careful!).
Return the skillet to the stovetop and heat the remaining 2 teaspoons of olive oil over medium-high heat. Add the bell peppers and onions and cook, stirring frequently, until just beginning to soften, about 5 minutes. Add the remaining half of the spice mixture and 2 tablespoons water and stir well to coat the veggies in the spices. (The water should prevent the spices from burning and forming a dry/hard crust on the veggies.) Cook, stirring frequently, until the veggies are tender, about 3 more minutes.
Divide the lettuce among 4 plates or bowls. Top evenly with chicken and veggies and divide the cheese, avocado, pico de gallo (or salsa), and sour cream among the plates. Serve immediately. |