Sauteed Chicken with Peppers and Avocado Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Miguel Ravago - who is chef and co-owner of Fonda San Miguel in Austin, Texas - specializes in authentic food from the interior regions of Mexico. This fajita-style dish was inspired by one of his creations. Ingredients:
1 large tomato, chopped |
1/4 cup diced avocado |
1/4 cup chopped onion |
1/4 cup chopped fresh cilantro |
1 tablespoon chopped seeded jalapeño chili |
1 tablespoon fresh lime juice |
4 7- to 8-inch flour tortillas |
1 tablespoon vegetable oil |
3 skinless boneless chicken breast halves, cut into 1/2-inch strips |
2 yellow or red bell peppers, cut into 1/2-inch strips |
1/4 cup nonfat plain yogurt |
Directions:
1. Mix first 6 ingredients in small bowl. Season with salt and pepper.
2. Preheat oven to 350°F. Wrap tortillas in foil. Heat in oven for 15 minutes.
3. Heat oil in large nonstick skillet over high heat. Season chicken with salt and pepper. Add chicken and bell peppers to skillet; sauté until chicken is cooked through, about 5 minutes. Place 1 warm tortilla on each of 4 plates. Divide chicken and pepper strips among tortillas. Top each serving with some avocado salsa and nonfat plain yogurt.
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