Chicken Alambre with Tortilla and Guacamole

Ingredients

• Chicken Breast120 g
• Onion1/2 count (75 g)
• Red Bell Pepper1/2 count (60 g)
• Green Bell Pepper1/2 count (60 g)
• Oil1 teaspoon (3 ml)
• Avocado1/2 cup (75 g)
• Tomato1/2 count (65 g)
• Lemon Juice1 tablespoon (15 g)
• 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

   Separately, make the guacamole. Peel the avocado, cut into chunks and mash with a fork.

5. 5

   Step 5

   Chop the tomato and the remaining onion. You can add cilantro and jalapeno as desired.

6. 6

   Step 6

   Mix the avocado with the onion and tomato. Season with lemon juice and salt and pepper to taste.

7. 7

   Step 7

   Serve the chicken alambre with guacamole and corn tortillas.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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