Ingredients
- 1 1/2 tablespoons canola oil divided
- 1 1/2 pounds chicken tenderloins cut into three pieces each
- 2 cloves garlic minced
- 1 red bell pepper thinly sliced
- 1 green bell pepper thinly sliced
- 1 yellow onion thinly sliced
- 2 teaspoons chili powder
- 1 teaspoon salt
- 1 teaspoon paprika
- 1/4 teaspoon white sugar
- 1 teaspoon dried onion flakes you can substitute onion powder
- 1/4 teaspoon cayenne pepper I use 1/2 teaspoon because we like a bit more spice
- 1 teaspoon ground cumin
- 1/2 cup chicken broth
Instructions
- Add one tablespoon of the canola oil to a large skillet on medium-high heat.
- Add the chicken and brown on both sides, 3-5 minutes on each side.
- Remove the chicken from the pan and add the garlic, bell peppers, onions and remaining oil.
- Cook for an additional 3-5 minutes, stirring occasionally.
- Mix the remaining ingredients in a small bowl.
- Add the broth/spice mixture to the pan with the veggies along with the chicken and stir well.
- Cook for an additional 2-3 minutes to allow the flavors to meld together well.
Nutrition
Serving: 6ounces | Calories: 153kcal | Carbohydrates: 5.2g | Protein: 24.1g | Fat: 4.5g | Saturated Fat: 0.3g | Cholesterol: 48mg | Sodium: 685mg | Fiber: 1.6g | Sugar: 2.4g
