·1/4 cup vegetable oil, divided
·3 medium cloves garlic, minced
·1/4 teaspoon salt
·1/2 teaspoon chili powder
·1/4 teaspoon ground cumin
·1/4 teaspoon paprika
·1/4 teaspoon sugar
·2 teaspoons fresh lime juice
·1 pound boneless chicken breasts, sliced
·1 medium onion, sliced
·1/2 pound squash, thinly sliced
·Fresh cracked black pepper
·Flour or corn tortillas, for serving
·Shredded cheese, sour cream, avocado, chopped cilantro (optional)
In a small bowl, whisk together 3 tablespoons of vegetable oil with the garlic, salt, chili powder, ground cumin, paprika, sugar and fresh lime juice. Set aside. Heat a large skillet over medium-high heat. Add the oil, then toss in the chicken. Cook for 2 minutes or until the chicken is lightly browned. Stir in the onion and squash and cook with the chicken for 3-5 minutes or until veggies are tender. Stir in the spice mixture and cook for another 2 minutes, or until everything is well combined and heated through. Season with salt and pepper to taste. Serve with tortillas and optional toppings. Enjoy!
My children grew up scrubbing mud off their root veg and knowing where it came from. I credit Foodlife for our strong immune systems. We never get coughs & colds when we are eating this fantastic produce. It lasts ages and tastes so good!
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