YOUR SOLIN GENERATED RECIPE
Fajita Chicken Tostadas with Bell Peppers
Sautéed chicken breast strips and crisp bell peppers seasoned with smoky spices served atop crunchy tostada shells for a vibrant, protein-packed meal.
INGREDIENTS
5 oz chicken breast
2 whole tostada shells
0.5 cup red bell pepper
0.5 cup green bell pepper
0.5 cup red onion
1 tsp olive oil
0.5 tsp smoked paprika
0.5 tsp cumin
0.5 tsp chili powder
0.25 tsp sea salt
0.25 tsp black pepper
2 tbsp Greek yogurt
1 tbsp cilantro
0.5 whole lime
PREPARATION
Slice the chicken breast into thin strips and toss in a bowl with smoked paprika, cumin, chili powder, sea salt, and black pepper.
Heat the olive oil in a large skillet over medium-high heat until shimmering.
Add the seasoned chicken strips to the skillet and cook for 5-6 minutes until golden brown and cooked through, then remove from the pan and set aside.
In the same skillet, add the sliced red bell pepper, green bell pepper, and red onion, sautéing for 4-5 minutes until tender-crisp and slightly charred.
Return the chicken to the skillet and squeeze the juice of half a lime over the mixture, tossing everything to combine.
Place the tostada shells on plates and distribute the chicken and pepper mixture evenly across the shells.
Top each tostada with a dollop of Greek yogurt and a sprinkle of fresh cilantro before serving.