Chicken Alambre with Tortilla

Ingredients

• Chicken Breast120 g
• Onion1/4 count (38 g)
• Red Bell Pepper1/2 count (60 g)
• Green Bell Pepper1/2 count (60 g)
• Oil1 teaspoon (3 ml)
• Corn Tortilla2 medium (60 g)

Instructions

1. 1

   Step 1

   While heating the oil in a pan over medium-high heat, season the chicken breast with salt and pepper and cut into strips.

2. 2

   Step 2

   Once heated, add the chicken and stir-fry for a few minutes. Meanwhile, cut the peppers and half of the onion into thin strips.

3. 3

   Step 3

   Add the vegetables to the pan, season with salt and pepper and cook for 10 minutes over medium heat. Stir occasionally.

4. 4

   Step 4

   Serve the chicken alambre with corn tortillas on a plate.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken Alambre with Tortilla can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.