This recipe is loaded in antioxidants, vitamins and great healthy carbs and fiber. Use from leftover chicken you've cooked yourself and this meal is fabulous tasting and fabulous for you.
2 cups cooked shredded chicken
1 Yellow bell pepper sliced, thin.
1 Red bell pepper sliced, thin.
1/2 a LARGE vidalia or red onion.
2 cups Broccoli florets
1 tbsp Garlic powder
1/2 tsp Cumin
1 tsp Crushed red pepper flakes
2 tbsp Fresh lemon juice.
1 tsp Fresh ground pepper
1/4 tsp SeaSalt.
1 tbsp Olive oil.
2 cups cooked shredded chicken
1 Yellow bell pepper sliced, thin.
1 Red bell pepper sliced, thin.
1/2 a LARGE vidalia or red onion.
2 cups Broccoli florets
1 tbsp Garlic powder
1/2 tsp Cumin
1 tsp Crushed red pepper flakes
2 tbsp Fresh lemon juice.
1 tsp Fresh ground pepper
1/4 tsp SeaSalt.
1 tbsp Olive oil.
toppings:
reduced fat shredded cheese. fresh tomatoes, scallions, lettuce, Fresh avocado or guacamole, baby spinach and lite sour cream.
In LARGE skillet, add oil and onion. Saute until translucent. Add peppers-broccoli-lemon juice-garlic powder-crushed red pepper, cumin and stir. Saute until veggies are about 2/3 done, add shredded chicken and cook 4-5 minutes more. Veggies should be cooked and have a bit of crunch to them.
Serve over a foody crafts Whole Grain Tortilla's.
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