4 blocks
Ingredients:
4 ounces boneless chicken breast
2 tablespoons salsa
2 tablespoons bottled lime juice
Salt to taste
Freshly ground black pepper to taste
1/4 cup water or more
1/3 green pepper, cut into quarters, seeds and membrane removed
1/3 red pepper, cut into quarters, seeds and membrane removed
1/3 yellow onion, sliced into 1/4-inch-wide rings, and microwaved on high for 2 minutes, stirring after 1 minute
1 fajita-size (8-inch) tortilla
1/2 cup chopped tomato
4 tablespoons guacamole
1/2 cup strawberries
Instructions:
Slice chicken breasts crosswise into 1/2-inch strips. Place in a glass dish with salsa, lime juice, salt, and pepper and enough water to cover. Cover with plastic wrap and refrigerate overnight. Into a large skillet, over high heat, pour in the liquid from the chicken and cook to reduce by half. Add the chicken strips and using a wide wooden spatula, toss frequently. When chicken turns opaque but is not yet thoroughly cooked, add the peppers and onion. Continue cooking and tossing the mixture. Cook until the liquid has evaporated and it begins to sizzle. Give one more toss and remove from heat. Serve with tortilla and condiments. Serve strawberries for dessert.