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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This is a super-flavorful and quick entree. It takes me just a few minutes to prepare. Though you could serve it for brunch, whenever I ask my family what they want for dinner, this is their most popular request. âMary Ann Gomez, Lombard, Illinois Ingredients:
1/2 pound boneless skinless chicken breast, cut into strips |
1 small onion, cut into thin strips |
1/2 medium green pepper, cut into thin strips |
1 teaspoon lime juice |
1/2 teaspoon salt |
1/2 teaspoon ground cumin |
1/2 teaspoon chili powder |
2 tablespoons canola oil |
2 cups egg substitute |
1 cup (4 ounces) shredded reduced-fat colby-monterey jack cheese |
salsa and sour cream, optional |
Directions:
1. In a large ovenproof skillet, saute the chicken, onion, green pepper, lime juice, salt, cumin and chili powder in oil until chicken is no longer pink.
2. Pour egg substitute over chicken mixture. Cover and cook over medium-low heat for 8-10 minutes or until nearly set. Uncover; broil 6 in. from the heat for 2-3 minutes or until eggs are set.
3. Sprinkle with cheese. Cover and let stand for 1 minute or until cheese is melted. Serve with salsa and sour cream if desired. Yield: 8 servings.
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