This recipe is a wonderful option for a weekday dinner ñ healthy, delicious and ready in 20 minutes. Serve with low fat toppings like salsa, chopped tomatoes, fat free sour cream or hot sauce.Servings: 4Ingredients:
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 tablespoon cornstarch
- 1/4 cup water
- 4 uncooked chicken breasts (4 oz each)
- 1/2 green bell pepper, sliced into thin strips
- 1/2 red bell pepper, sliced into thin strips
- 1 medium onion, sliced
- 1 tablespoon olive oil
- 2 tablespoons lime juice
- Lime wedges for serving
Directions: In a re-sealable bag, combine chili powder, salt, cumin, garlic powder, onion powder, cornstarch and water. Add chicken, bell peppers and onion; gently knead to coat. Refrigerate for 15 minutes.Heat the oil in a skillet, empty the contents of the bag into the skillet and cook over high heat. Stir occasionally and cook until the vegetables are tender crisp and the chicken is cooked through, about 7 minutes. Remove from heat and stir in lime juice.Transfer to serving dish and enjoy with lime wedges.
Nutritional Analysis: One serving equals: 160 calories, 5g fat, 5g carbohydrate, 1g fiber, and 24g protein.
David Corder, NSCA-CPT ñ 719-331-3352 Perfect Fit Wellness Center
