Recipes

Serves 4 

Ingredients 

• 2 tablespoons olive oil 
• 1/4 cup fresh cilantro leaves chopped, plus more for serving 
• juice from 2 limes divided 
• 1½ pounds chicken thighs sliced 
• 4 medium bell peppers seeded and thinly sliced (I used red, yellow, orange, and green) 
• 1 medium red onion thinly sliced 
• 3 garlic cloves, finely diced 
• 1 can of tomato sauce (no sugar added) 

To serve (optional): 

• Avocado 
• Cilantro 
• Sour Cream 
• Cheese 

Directions

1. Heat 1 tablespoon olive oil in a 12″ skillet over medium-high heat. Add the onions and allow to cook for about 5 minutes, or until softened and fragrant. Add the bell peppers and cook for about 5 more minutes. Add garlic cloves and cook for 2 more minutes. 
2. Transfer and set aside on a plate. 
3. Melt remaining olive oil on the same skillet and brown the chicken. Cook for 5-6 minutes, or until cooked through. 
4. Add the tomato sauce and let it simmer for 5 minutes. Season to taste with salt and pepper. 
5. Sprinkle a little bit of cilantro and serve!