4 pita pockets
1 lb boneless, skinless chicken
1 green bell pepper
1 small onion, sliced
1 tsp canola oil
1 tsp lime juice
Cut the chicken into strips. Core and seed the bell pepper and slice into thin strips; slice onion into rings.
In a large skillet, heat the canola oil. Add the chicken and lime juice to the skillet and stir-fry until the chicken in tender and cooked through. This will take about 8 minutes. Add the bell pepper strips and the onion; cook another 3 or 4 minutes, until the veggies are tender. Stuff the mixture into the pita pockets. Add some picante sauce or other garnish, if desired.
1 green bell pepper
1 small onion, sliced
1 tsp canola oil
1 tsp lime juice
Cut the chicken into strips. Core and seed the bell pepper and slice into thin strips; slice onion into rings.
In a large skillet, heat the canola oil. Add the chicken and lime juice to the skillet and stir-fry until the chicken in tender and cooked through. This will take about 8 minutes. Add the bell pepper strips and the onion; cook another 3 or 4 minutes, until the veggies are tender. Stuff the mixture into the pita pockets. Add some picante sauce or other garnish, if desired.
Note: File Photo
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