Who doesn’t like Mexican Food? It is great to see people making their own plate, eating it with rice, or wrapping it in wheat tortillas or corn tortillas. This can easily be served as a family dinner or for a large group. Prepare several toppings, such as a simple avocado salsa, some lettuce to balance out the protein and plain Greek yogurt to serve!


adapted from Food & Wine Magazine


1 teaspoon salt
1/2 teaspoon ground cumin
3 tablespoons olive oil
1 lb skinless, boneless chicken breast, cut into strips
1 green bell pepper—cored, seeded and cut into thin strips
1 medium onion, thin sliced
2 cloves of garlic, minced
¼ cup of cilantro, chopped
2 tablespoons fresh lime juice, plus lime wedges for serving
Lettuce, salsa and plain Greek yogurt for topping
1. In a ziploc bag, combine salt, cumin, and 2 tablespoons of the oil. Add the chicken, bell pepper, garlic and onion, seal and knead gently to coat. Refrigerate for 15 minutes.

2. Heat the remaining 1 tablespoon of oil in a large nonstick skillet until hot. Empty the contents of the bag into the skillet and cook over high heat, stirring occasionally, until the vegetables are crisp-tender and the chicken is cooked through, about 6 minutes. Remove from the heat and stir in the lime juice.

3. Transfer the chicken and vegetables to a large bowl add the cilantro and serve with, lettuce, salsa, yogurt and lime wedges.