Ingredients for 3 servings

16 oz boneless skinless chicken breasts

1 red bell pepper, cut into strips

1 green or poblano pepper, cut into strips

1 medium onion, cut into strips

3 tbsp lime juice

1 tsp ground cumin

1 tsp garlic powder

pinch ancho or Mexican chili powder,  to taste

salt and pepper to taste

2 tsp olive oil

For garnish

60 g reduced fat shredded Mexican cheese

reduced fat sour cream (optional)

guacamole (optional)


  • Marinate the chicken with lime juice, and season with chili powder, salt, pepper, garlic powder and cumin.
  • Season vegetables with salt and pepper and toss with olive oil.
  • To grill the onions and peppers outside on the grill, use a cast iron skillet and grill covered over medium heat until tender, about 15 minutes. Or, to cook them indoors, you can use a large skillet on the stove over medium heat for 16 to 18 minutes, covered until the onions and peppers are soft.
  • Heat an outdoor grill or indoor grill pan over medium heat; grill chicken until cooked through, about 8 minutes on each side.
  • Transfer to a cutting board when done and cut into strips. Once cooked, combine with the peppers and onions.
  energy protein fat carbs
Per serving  437 kcal 38 g 27 g  8 g

This photo is provided for illustration only and does not demonstrate the dish cooked under given recipe. Please note that ready-to-eat meal may differ from the one on photo.

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