Cooking Instructions
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Step 1
Dice
Boneless, Skinless Chicken Breasts (225 g)
into 1/2-inch cubes. Prepare all the vegetables as well.
Step 2
Heat a medium-sized frying pan at medium to medium-high heat. Pour in 1 tbsp of the
Olive Oil (15 mL)
and the chicken. Season with the
Salt (6 g)
and
Ground Black Pepper (as needed)
. Fry the chicken for 5 minutes, stirring occasionally.
Step 3
Add to your pan the
Water Chestnuts (60 g)
and
Onions (50 g)
and fry an additional 5 minutes, or until chicken is done. Remove from heat and set aside this filling.
Step 4
In an empty pan, fry in the remaining
Olive Oil (15 mL)
, the
Red Bell Pepper (1)
and
Ground Cumin (4 g)
, over medium heat for 5 minutes. Add the juice of 1
Lime (1)
at the end of frying.
Step 5
Combine the peppers with the chicken mixture in your pan and heat until all warm, 1-2 minutes. Fill leaves of
Romaine Lettuce (1 head)
and serve with wedges of
Lime (1)
and
Jalapeño Pepper (1)
.
