Ingredients

The following ingredients have 4 Servings
  • 1 medium white or yellow onion (, sliced)
  • 1 red bell pepper (, sliced)
  • 1 green bell pepper sliced
  • 1 pound chicken breast (, sliced into 1 inch pieces)
  • 1 tablespoon cumin
  • 1/2 teaspoon cayenne
  • 1 teaspoon oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 4 tablespoons canola oil (, divided)
  • 1 cup greek yogurt or sour cream
  • 1 tablespoon taco sauce or Mexican hot sauce
  • Minute Rice Ready to Serve Brown Rice and Quinoa
  • 1 avocado (, diced)
  • 1 lime (, quartered)
  • 1/4 cup cilantro (, minced)
  • 1 can black beans

Instruction

  • In a small bowl combine the cumin, cayenne, oregano, garlic powder, salt and black pepper and combine half of it with the sliced vegetables and half with the sliced chicken.
  • in a second small bowl combine the yogurt or sour cream with the hot sauce and stir to make your spicy crema.
  • In a VERY hot skillet, put two tablespoons of canola oil.
  • Add the chicken and cook on high heat, searing the outside for 1-2 minutes, then turning and cooking for one more minute.
  • Remove the chicken from the pan and add in the onions and bell peppers.
  • Cook on high for 1-2 minutes until the edges are slightly browned but they are still crisp.
  • Serve over Minute Rice Ready to Serve Brown Rice and Quinoa, spoon on some of the vegetables, then the chicken and the avocado.
  • Add some parsley and the spicy crema and serve with a wedge of lime.