Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
375
Calories
34g
Protein
18g
Fat
18g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 Tbsp olive oil
- 1–2 lb (½–1 kg ) skinless, boneless chicken breast
- 1 red bell pepper
- 1 green bell pepper
- ½ yellow onion
- 1 tsp ground cumin (or to taste)
- 1 Tbsp crushed red pepper (or to taste)
Directions
1
Cut chicken into roughly 1x1-inch (2.5 x 2.5 cm) pieces.
2
Marinate the chicken with a spoonful of turmeric, salt and black pepper.
3
Cook chicken in olive oil, cumin and red pepper over high heat in a large skillet or wok .
4
While meat is cooking, chop / julienne vegetables peppers and onion).
5
When meat is completely cooked, add vegetables, stirring frequently so that all are evenly cooked.
6
Remove from heat when vegetables are soft.
7
Serve with tortilla shells and toppings such as cheese , sour cream , lettuce , tomato , onions, and/or guacamole .
Recipe sourced from
wikibooks