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Ingredients
- 4 oz (113g) boneless skinless chicken breast, sliced 1/2 inch thick
- 6 oz (170g) skirt steak, sliced 1/2 inch thick
- 2 tbsp (14g) olive oil
- 3 bell peppers (yellow, green, and red), sliced
- 1 medium red onion, sliced
- 2 garlic cloves, minced
- 2 tsp (1g) ground cumin
- 2 tsp (1g) chili powder
- 1 tsp (1g) onion powder
- 1 tsp (1g) salt
- 1 tsp (1g) crushed red pepper flakes
- juice from one lime
- Jicama wraps for serving
Directions
- Warm a large skillet over medium heat with 1 tbsp olive oil.
- Mix together cumin, chili powder, onion powder, salt, and crushed red pepper flakes.
- Coat chicken and steak with half of the spice mixture and add to the skillet.
- Cook chicken and steak for 2 minutes, flipping to cook both sides.
- Add remaining olive oil, vegetables, and remaining spice mixture to the pan.
- Mix occasionally and cook until chicken and beef is cooked through and vegetables are desired consistency.
- Remove from heat and add lime juice.
- Serve in a jicama wrap.
Nutrition Info
Calories: 329, Carbohydrate: 10, Protein: 42, Fat: 12
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