Ingredients
Scale
- 1 lb chicken breasts (sliced into strips)
- 2 bell peppers (any color, thinly sliced)
- 1 large sweet onion (thinly sliced)
- 8 oz mushrooms (thinly sliced)
- 6 Tablespoons vegetable oil (divided)
- Juice of 1 lemon
- Seasoned salt
- Cumin
- Smoked paprika (optional)
- Toppings: sour cream, shredded lettuce, Pico de Gallo, guacamole
Instructions
- Season chicken strips with seasoned salt, cumin, and smoked paprika in a bowl. Set aside.
- Combine sliced bell peppers, onion, and mushrooms in another bowl.
- Heat 1.5 Tablespoons of oil in a skillet over high heat until smoking. Sear one-third of the vegetable mix until crisp-tender, about 3-4 minutes; remove from skillet.
- Repeat with remaining vegetables.
- Add another 1.5 Tablespoons of oil to the skillet and cook the chicken strips until fully cooked, about 2-3 minutes.
- Return all vegetables to the skillet for heating through.
- Serve immediately with your choice of toppings.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 plate (about 300g)
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 3g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 90mg