Author Rebecca Carta
A staple of the Tex-Mex cuisine
- 2 tbsp. olive oil
- 10 ounces chicken breast (boneless and skinless), sliced
- 1/2 onion julienned
- 1/4 red pepper, julienned
- 1 tsp. chilli powder
- 1 tsp. salt
- 2 tbsp. chopped fresh cilantro
In a large skillet, heat olive oil. Add chicken and onion and sauté for 5 minutes, stirring often.
Add peppers, chilli powder, cumin and salt and cook for five minutes, stirring often.
Stir in cilantro and serve.