| Ingredient |
Amount |
Calories |
| Onions |
30g |
12kcal |
| Peppers, raw, red, sweet |
20g |
5kcal |
| Peppers, raw, yellow, sweet |
20g |
5kcal |
| Peppers, raw, green, sweet |
20g |
4kcal |
| Chicken broiler, raw, meat and skin, breast |
150g |
225kcal |
| Olive oil |
15g |
133kcal |
| Black pepper |
1g |
3kcal |
| Chili powder |
2g |
6kcal |
| Sea salt |
3g |
0kcal |
| Cumin, ground |
1g |
4kcal |
| Tortillas, ready-to-bake or -fry, corn |
96g |
209kcal |
Recipe Instructions:
Ingredients:
• 1 chicken breast, thinly sliced
• 1/2 cup sliced bell peppers (assorted colors)
• 1/4 cup sliced onion
• 1 tablespoon olive oil
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• Flour tortillas
• Optional toppings: guacamole, pico de gallo, sour cream, shredded cheese
Instructions:
1. Heat olive oil in a skillet over medium-high heat.
2. Add sliced bell peppers and onion. Cook until softened, about 5 minutes.
3. Push vegetables to the side of the skillet and add sliced chicken.
4. Season chicken with chili powder, ground cumin, salt, and pepper.
5. Cook for 5-6 minutes until chicken is cooked through and vegetables are tender-crisp.
6. Serve hot as your OMAD meal, with warmed flour tortillas and optional toppings.
