Guacamole- (serves 2-4)
1 packet of spicy avacado seasoning (you can find it near the produce isle)
1/2 purple onion diced
1/4 cup lemon juice
-Follow directions for preparing avacado on the seasoning pack and add your onion and lemon juice. This won’t taste exactly right until it is chilled for about half an hour.
1 lb boneless skinless chicken breast tenderloins, cut into strips. (I like thinly sliced- cook faster)
1 green bell pepper, thinly sliced into strips
1 red bell pepper, thinly sliced into strips
1 purple or white onion, thinly sliced into strips
(McCormick makes a packet with all of these together but in case you don’t have it)
1/4 cup lemon juice, more if you want to douce your veggies before adding them in the skillet
2 table spoons EVOO
1 tsp minced garlic
1 tsp minced onions
3/4 tsp ground cumin
3/4 tsp oregano
1/2 tsp cilantro
1/2 tsp black pepper
Combine all juices, oil, and spices in a gallon size plastic bag with chicken strips. Refrigorate for 10-30 minutes.
Cook chicken in a large skillet on med/high heat for 3-5 mins until lightly browned, remove.
Spray pan, or add 1 tbs of EVOO and add veggies. Sautee them for about 5-10 minutes until they start to get soft, add your chicken back. Put on low heat for 5 mins to let flavors cook together.
Serve fajita mixture over salad greens. The guac goes great with the chicken and salsa is amazing with the greens.