A Mexican dinner that’s full of flavour but light in kilojoules.
Ingredients 500 grams skinless chicken breast, thinly sliced 2 teaspoons cayenne pepper 1 teaspoon onion powder 1/2 teaspoon minced garlic 1 teaspoon cumin 1 teaspoon paprika 1 teaspoon extra virgin olive oil 1 small red capsicum, thinly sliced 1 small green capsicum, thinly sliced 1 small yellow capsicum, thinly sliced 4 lettuce cups
Place the spices in a small bowl and stir until well-combined.
Rub the chicken with half of the spice mixture, cover and refrigerate for half an hour.
Heat the oil in a medium-sized frying pan over medium-high heat, then add the chicken and capsicum. Stir through the remaining spices and cook for six to seven minutes or until the chicken is cooked through and capsicum lightly charred.
Divide the mixture between four lettuce cups and enjoy as is, or with a dollop of fresh yoghurt or tomato salsa.