Description
Easy mid-week dinner – great spice blend to use over and over again.
Ingredients
Scale
- 1 pound chicken breast (boneless & skinless), cut into 1 inch cubes
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon each salt & pepper
- 1 teaspoon tapioca powder (omit if you don’t have it)
- 1 tablespoon coconut oil
- 2 bell peppers, assorted colors, sliced thinly
- 1/2 yellow onion, sliced
- 1 cup shredded pepper jack cheese
- 2 cups refried beans
- tortillas, toasted on the stove top or warmed slightly
- garnish with shredded lettuce, hot sauce, fresh cilantro and lime
Scallion Cream
- 1/2 cup sour cream
- 2 scallions
- 1 small bunch cilantro (about 1/4 cup)
- zest from 1 lime
- juice from 1 lime
- pinch of each salt & pepper
Instructions
- Combine the cubed chicken, smoked paprika, garlic powder, chili powder, cumin, salt, pepper and tapioca powder in a mixing bowl. Toss with tongs to fully coat the chicken.
- Heat a medium sized skillet up over high heat. Add in the coconut oil and melt. When the pan is hot, add in the chicken and spread it out so most of the chicken is in a single layer throughout the pan. Let cook without touching or flipping the chicken for 4-5 minutes. Toss to turn over and cook for another 4-5 minutes or until the chicken is fully cooked.
- Pour the chicken into a shallow bowl or plate. Return the skillet back to the heat. Add in the onion and peppers. Sauté for 4-6 minutes or until they are tender and slightly toasted.
- Warm the refried beans and tortillas up. To assemble, spread about 1/4 cup of beans on the bottom of the tortilla, followed by chicken, peppers and lettuce (if using). Top it all with cheese and scallion cream. Serve with hot sauce and cilantro.
For the scallion cream
- Combine all ingredients in a blender or hand immersion blender. Blend until smooth about 5 seconds. Set aside until needed.
- Prep Time: 5
- Cook Time: 20
- Category: chicken
- Method: oven