3 to 4 ounces skinless boneless chicken breast halves
1 teaspoon olive oil
1/4 teaspoon garlic powder (or 1/2 clove minced)
1/4 cup sliced onion
1/4 medium red bell pepper, seeded and thinly sliced
1/4 medium green bell pepper, seeded and thinly sliced
A dash or two of the following spices: chili powder, oregano, cinnamon, cumin, thyme, cayenne pepper
2 tablespoon low sodium chicken broth
2 corn tortillas, warmed, ¼ avocado sliced, salsa
1 cup mixed greens
2 tablespoon diced tomatoes
2 teaspoons light Italian salad dressing
Cut chicken into thin strips. Add olive oil to a non-stick skillet and heat over high heat. Add garlic, onion, and peppers and sauté until almost tender – about 5 minutes. Add spices (chili powder through cayenne pepper) and continue to sauté another minute. Add chicken and stir fry another 2 minutes, then add broth and bring to a low boil. Cook an additional five minutes until chicken is fully cooked. Lower heat and cover to keep warm.
Serve with 2 corn tortillas, salsa, and 2 slices avocado.