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Ingredients: 3 tablespoons olive oil 1 large onion, sliced 1 red or yellow bell pepper, thinly sliced 1/4 teaspoon ground cumin 1/4 teaspoon paprika 1/4 teaspoon cayenne pepper 1/4 teaspoon dried oregano, crumbled 1/4 teaspoon garlic powder 1/4 teaspoon dried thyme, crumbled 1/2 cup canned chicken broth 4 boneless chicken breast halves, skinned, cut into strips 4 warm flour tortillas 1 tomato, chopped 1 avocado, peeled, chopped 1 cup purchased or homemade salsa Directions: Heat oil in a heavy, large skillet over medium-high heat. Add onion and bell pepper and sauté until almost tender, about ten minutes. Add cumin, paprika, cayenne, garlic powder, oregano and thyme and continue cooking one minute. Mix in broth and bring to a boil. Add chicken and stir until cooked through, about five minutes. Spoon chicken mixture into tortillas. Top with tomato and avocado. Roll up. Serve passing salsa separately. Recipe makes four servings. Nutritional information per serving: Calories: 545 Carbohydrates: 40g Protein: 40g Fat: 24g Fiber: 5g Calories from fat: 39-percent |