Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1 lb)
- 1 cup fresh bell peppers (mixed colors, chopped)
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 2 tbsp taco seasoning
- 1 cup low-sodium chicken broth
- 2 tsp olive oil
- Salt and pepper to taste
- Cooked rice or quinoa for serving
Instructions
- Prepare your ingredients by washing and chopping the vegetables and dicing the chicken into bite-sized pieces.
- In a large skillet over medium-high heat, add olive oil and let it shimmer. Season the diced chicken with salt and pepper, then add it to the skillet.
- Sauté the chicken for about 5 minutes until golden brown. Add the chopped onion and minced garlic; cook for an additional 2 minutes until fragrant.
- Stir in the bell peppers and taco seasoning, coating everything evenly.
- Pour in the chicken broth to deglaze the pan; simmer for about 5 more minutes until vegetables are tender.
- Serve over cooked rice or quinoa, garnished with fresh cilantro and lime juice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (~350g)
- Calories: 450
- Sugar: 3g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 75mg