Ingredients
- 2 tbsp. veg. oil
- divided
- 1/4 c. lime juice
- 1 garlic clove
- chopped
- 1/2 teaspoon grnd cumin
- 1/2 teaspoon oregano
- 1 pound boneless skinless chicken breasts
- cut into thin strips
- 1 onion
- cut into thin wedges
- 1 sweet red pepper
- cut into thin strips
- 1 can (7 ounce.) minced green chilies
- liquid removed
- 1 c. whole almonds
- liquid removed
- Shredded lettuce
- 3 tomatoes
- cut into wedges
- 1 avocado
- sliced
Instructions
- Combine 1 Tbsp.
- oil, lime juice, garlic, cumin and oregano.
- Toss with chicken; marinate at least 30 min.
- Meanwhile, in a skillet, heat remaining oil on medium-high.
- Saute/fry onion 2 min.
- Drain chicken, reserving marinade.
- Add in chicken to skillet; stir-fry till it begins to brown.
- Add in red pepper, chilies and marinade; cook 2 min.
- Stir in almonds.
- Serve immediately over shredded lettuce and top with tomatoes and avocado.
- Makes 4-6 servings.
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