25 minutes
Serves 5
Ingredients:
2 Tbsp. olive oil
1 pound boneless, skinless chicken thighs (If you only have chicken breasts, use them. We like thighs as they are juicier than breasts and more cost effective, but breasts are just as delicious.)
1 red pepper
1 medium purple onion
4 oz. crimini mushrooms
2 Tbsp. cumin
1 1/2 Tbsp. garlic salt
1 tsp. black pepper
2 Tbsp. paprika
Juice of 1 lime
3/4 cup Greek yogurt (sour cream works too)
Corn tortillas
Make Dinner:
Chop chicken thighs, red pepper, onion and mushrooms into 1/2 inch pieces. In a large saute pan, heat olive oil over medium high heat. Add chicken. Saute for 5 minutes. Add peppers and onions. Stir well. Add cumin, garlic salt, black pepper, paprika and lime juice. Saute for 10 minutes until red peppers begin to soften. Add mushrooms and saute another 5 minutes. Reduce heat to low and add Greek yogurt. Stir to combine until sauce is creamy. Serve over steamed rice with warm corn tortillas.
Steamed Rice
2 cups rice
4 cups water
2 Tbsp. rice wine vinegar
Heat rice, water, and vinegar over medium high heat in a covered saucepan. As soon as water boils, reduce heat to low. Simmer over low heat for 20 minutes. Serve immediately.