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- 1 tbsp olive oil (or avocado oil)
- 1 lb boneless skinless chicken breast, sliced thin
- 1/2 onion, thinly sliced
- 1 poblano pepper, diced (or yellow chile pepper)
- 1 jalapeno pepper, diced (seeds removed for less heat)
- 2 garlic cloves, minced
- 3 Roma tomatoes, chopped
- 1/2 cup tomato sauce
- 1/2 tsp cumin
- Salt and pepper
- 1/4 cup cilantro, chopped
- 1 lime, juice
Heat the oil over medium high heat in a heavy skillet. Add the chicken to the skillet (with some oil if needed) in a single layer. Season with salt and pepper. Cook for 4-6 minutes, flipping as needed until the chicken is just cooked through and lightly browned. Remove and set aside.
Add the onion, tomatoes, and peppers to the skillet with a splash of water if needed. Saute for 5-7 minutes until becoming tender.
Add the garlic and cook for 1 minute until fragrant. Add the tomato sauce, and cumin. Cook for 3-5 minutes until tomatoes are softened and a thick, chunky sauce is forming. Season with salt and pepper if needed.
Add back in the chicken. Stir and cook for 1-2 minutes. Finish with freshly squeezed lime juice and cilantro.
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