I made this last weekend when I was planning to get back on track for the new year and meal prepping for the short work week ahead. I hadn’t cooked in a week, due to being sick and the holidays, and I was so ready to have a home cooked healthy meal. This one is great served on a bowl of brown rice, or on a bed of leafy greens!
See full recipe below.
1 Package Chicken Cutlets (1.3 lbs) Sliced into strips
1 Can, 8oz Diced tomatoes
2 Cloves Minced Garlic
1/2 Medium Onion Sliced
1/2 Lime Juice
1/2 Package Low Sodium Taco Seasoning
A pinch of Cumin, Garlic Powder, Chili Powder
Himalayan Sea Salt & Black Pepper
Instructions: Heat large skillet on medium-high heat with olive oil coating the bottom of the pan. Wait a minute or two until the oil is hot and drop in chicken. Brown chicken on all sides (there should be no pink visible). Add in onions and garlic. Once onions have softened, add in diced tomatoes and spices. Reduce heat, cover and let simmer for 10 minutes.