|1 Pkg||Maple Leaf Prime Chicken Breasts|
|1||large red bell pepper|
|1||large orange or yellow bell pepper|
|1 Pkg||soft flour tortillas|
|Juice of 1 lime|
|8||sprigs fresh cilantro|
|1 Pkg||(182 mL) Club House Fajita with Roasted Chili Skillet Sauce|
|1/2 cup||(125 mL) sour cream|
Preheat oven to 375°F (190°C).
To make the guacamole, remove the flesh of the avocadoes to a bowl and mash with a fork.
Add the lime juice, cilantro and green onion. Season with salt and pepper. Add the tomatoes and mix to just combine. Set aside.
In a hot skillet with vegetable oil, sear the chicken breast until nicely browned.
Remove to parchment lined baking sheet and brush with ½ cup (125 mL) skillet sauce.
Finish cooking in oven for 8-10 minutes or until internal temperature reaches 165°F. Let meat rest 5 minutes before slicing.
In another hot skillet with vegetable oil, add the peppers, onions and garlic. Cook for 6 – 8 minutes or until the vegetables become caramelized and tender.
To assemble, place a small dollop of guacamole on a tortilla shell. Top with a sliced of chicken, sautéed vegetables and garnish with a small spoonful of sour cream and a sprig of cilantro.
Drizzle with remaining skillet sauce before serving.
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