*Magically created* when I looked in the fridge and went with the flow, this simple chicken dish is a snap to pull together and tastes terrific. If you have low sodium lavash or tortillas, it also makes a fabulous filling for fajitas!
SODIUM CONTENT: 140 mg per serving
1 T. vegetable oil
1 medium green bell pepper, cored, seeded and sliced
1 medium red onion, sliced
2 cloves garlic, minced
1 lb. boneless, skinless chicken thighs, cut into large bite-sized pieces
1/2 c. low sodium shredded cheese (cheddar, Swiss or Gouda preferred)
Tabasco sauce, to taste
low fat sour cream, for garnish (if desired)
Measure the oil into a saute pan over medium heat. Add the sliced pepper, onion and garlic and cook, stirring, 5 minutes. Remove to a plate, cover to keep warm, and set aside.
Add the chicken to the saute pan. Raise heat slightly and cook, stirring, until chicken is cooked through (no longer pink inside). Remove from heat.
Plate the chicken, dividing portions equally. Top each plate with a quarter of the sauteed pepper mixture and 2 T. of cheese. Drizzle Tabasco overtop to taste and garnish with sour cream, if desired. Serve immediately.