Rub the dry spices on chicken pieces. Return to the bag, add 2 T. of olive oil and half the cilantro. Squish around in the bag and let marinade for at least 30 minutes to overnight. In a large skillet, on medium high heat, sear the chicken pieces for 2-4 minutes on each side depending on thickness. Remove and let rest on a plate for 5-8 min. (You will cook it again). Add 2 T. of butter to the skillet on medium heat and cook the onions and peppers for about 8 minutes until tender. Add the zucchini for the last 3-4 minutes. Remove. Slice the chicken and add the chicken slices and all juices back to the skillet. Squeeze lime juice over the chicken and cook for 1-2 minutes on medium heat until done. Toss in the veggies and stir. Remove from heat. Spread that on warmed tortillas and top with chicken and veggies. Can top with any additional toppings from home- sour cream, salsa, guacamole.
Nutrition Facts
Serving Size
1 serving (¼ recipe)
Servings Per Container
4
|
Nutrient |
Amount |
|---|---|
|
Calories |
560 |
|
Total Fat |
14 g |
|
Saturated Fat |
3 g |
|
Cholesterol |
85 mg |
|
Sodium |
760 mg |
|
Total Carbohydrates |
62 g |
|
Dietary Fiber |
5 g |
|
Total Sugars |
4 g |
|
Added Sugars |
1 g |
|
Protein |
42 g |
Vitamin D 2%
Calcium 6%
Iron 15%
Potassium 16%
Ingredients
Chicken, flour tortillas (wheat), zucchini, bell peppers, onion, cilantro, lime juice, cornstarch, chili powder, paprika, kosher salt, onion powder, sugar, cumin, garlic powder, cayenne pepper.
Allergen Statement
Contains: Wheat