One pan, 20 minutes. Could not love this recipe more. And at 475 calories per serving (according to My Fitness Pal) your waistline will agree. Serves four.
2 tbs olive oil
1lb chicken tenders, cut in to 2-inch strips
1 tsp ground cumin
salt and pepper
1 clove garlic, chopped
1 medium onion, sliced
2 bell peppers, sliced
8 6-inch tortillas
8 tbs sour cream
1 avocado, sliced
8 tbs pico de gallo (or fresh salsa)
Heat 1 tablespoon of oil in a large skillet over medium-high heat. Season the chicken with the cumin, salt and black pepper. Cook the chicken and garlic in the pan together until cooked, 4-6 minutes. Transfer the chicken to a plate – or, if you’re like me, to a cutting board to make the slices thinner. Keep oil and drippings in skillet – use to cook bell peppers and onions. Add a little more olive oil, salt, pepper and cumin if necessary. Cook until tender, 6-8 minutes, tossing occasionally. Return the chicken back to the pan and combine. Serve chicken/onions/peppers in the tortillas topping with sour cream, pico de gaillo a,d avocado.
For our daughter (who we keep gluten free), she just goes without the tortillas. Which our son is more than happy eat for her. Such a gentleman.