Chicken and Pepper Stirfry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
Two boneless skinless chicken breastsOne bag of frozen pepper stirfry3 tsp of minced garlic2/3 cup of reduced fat shredded cheddar cheeseWhatever other spices you and your family enjoy (I prefer an Italian blend)2 Flour Tortillas (if you prefer to eat the stir fry without the tortillas, take 170 calories out for each serving)
Defrost the pepper stirfry (I like to just stick the whole bag in a bowl of warm water for a couple of minutes) then drain the mix to get rid of excess water.
Cut the chicken breasts into strips about 2-3 inches long. On medium heat (spray pan with whatever cooking spray you like) cook the chicken so no more pink is showing.
Add the peppers, garlic and whatever spices you chose and cook until the chicken is cooked through and the peppers are grilled.
Put on tortilla (or plate) and top each serving with 1/3 cup of cheese.
Enjoy!
Serving Size: Makes 2 Servings
Number of Servings: 2
Recipe submitted by SparkPeople user MAINEBOOKS.
Cut the chicken breasts into strips about 2-3 inches long. On medium heat (spray pan with whatever cooking spray you like) cook the chicken so no more pink is showing.
Add the peppers, garlic and whatever spices you chose and cook until the chicken is cooked through and the peppers are grilled.
Put on tortilla (or plate) and top each serving with 1/3 cup of cheese.
Enjoy!
Serving Size: Makes 2 Servings
Number of Servings: 2
Recipe submitted by SparkPeople user MAINEBOOKS.
Nutritional Info Amount Per Serving
- Calories: 588.4
- Total Fat: 12.4 g
- Cholesterol: 156.9 mg
- Sodium: 929.1 mg
- Total Carbs: 44.9 g
- Dietary Fiber: 4.6 g
- Protein: 68.3 g
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