Ingredients

The following ingredients have 11 Servings
  • 4 tablespoons olive oil (, divided)
  • 9- ounces (about 2 to 3 pieces) boneless, skinless chicken breasts, cut into thin strips
  • 1 yellow onion (, sliced)
  • 1 red bell pepper (, sliced into thin strips)
  • salt and fresh ground pepper (, to taste)
  • 1/2 teaspoon ground cumin
  • 1/2- pound Alexia Sweet Potato Fries with Sea Salt
  • 1 tablespoon fresh chopped parsley
  • 10 to 12 Lettuce Leaves
  • Light Ranch Dressing (, for drizzling (optional))

Instruction

  • Heat 2 tablespoons olive oil in a large saute pan over medium-high heat.
  • Add chicken strips and cook for 5 to 6 minutes, or until cooked through and no longer pink; remove from pan and set aside.
  • Add 2 tablespoons olive oil to the skillet and heat over medium-high heat.
  • Add sliced onions and peppers; season with salt, pepper and cumin.
  • Cook for 3 to 4 minutes, or until slightly tender, stirring frequently.
  • Stir in sweet potatoes; cover skillet and cook for 4 to 5 minutes or until sweet potatoes are soft and heated through.
  • Remove from heat; toss in chicken and fresh parsley.
  • Spoon chicken-mixture onto lettuce leaves.
  • Drizzle with ranch and serve.