Cindy's Easy Grilled Chicken Tacos :)
1 teaspoon pure chile powder
1 teaspoon sea salt
1/2 teaspoon ground cumin
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1 tablespoon cornstarch
1/4 cup water
3 tablespoons extra-virgin olive oil
1 pound chicken tenderloins (organic) cut into 1/2-inch pieces
1 green bell pepper—cored, seeded and cut into thin strips
1 medium onion, thinly sliced
2 tablespoons fresh lime juice, plus lime wedges for serving
8 pack of whole grain black bean shells (Walmart)
Dark green spring mix (lettuce)
1/2 cup diced tomatoes
1 cup Mozzarella cheese
1. In a resealable plastic bag, combine the chile powder with the salt, cumin, onion powder, garlic powder, cornstarch, water and 2 tablespoons of the oil. Add the chicken, bell pepper and onion, seal and knead gently to coat. Refrigerate for 30 minutes.
2.Heat the remaining 1 tablespoon of oil in a large nonstick skillet until shimmering. Empty the contents of the bag into the skillet and cook over high heat, stirring occasionally, until the vegetables are crisp-tender and the chicken is cooked through, about 6 minutes. Remove from the heat and stir in the lime juice.
3.Transfer the chicken and vegetables to a large bowl and serve with the warmed tortillas, diced tomatoes, lettuce, cheese, salsa, guacamole, and lime wedges.
In addition add whole grain chips for a side
1 cloveof garlic
1/8 tsp sea salt
1/2 of lime- fresh squeezed
Mix together in bowl with fork, chunky is better
Serve and enjoy!