Cooking with your Grandkids doesn’t have to mean pizza again! Make this fast and fresh meal in minutes in your favorite skillet.
Yield: 4 servings
12 oz chicken breast tenderloins
½ tbsp reduced-sodium taco seasoning
1 tbsp olive oil
6 mini bell peppers (any color)
¾ cup frozen corn
¾ cup reduced-fat shredded cheddar cheese
¼ cup mild salsa
¼ cup reduced-fat sour cream
4 ea. 8″ flour tortillas
Put chicken into a medium bowl and sprinkle with taco seasoning.
Place chicken in pre-heated skillet, medium high heat for 5 minutes per side.
Remove chicken, cover to keep warm.
Slice stems off the peppers.
Cut the peppers in half lengthwise and remove the seeds.
Cut the peppers into thin slices.
Place the peppers and corn into the same skillet, cook for 5 minutes.
Slice cooked chicken into smaller pieces and return to pan.
Wrap the tortillas in a damp paper towel. Microwave on HIGH for 30–60 seconds, or until they’re warm*.
Spoon the chicken and vegetable mixture into the centers of the tortillas.
Jaimie Johnson “chef Jaimie” shares the art of cooking, baking, and entertaining with friends and families everywhere. She has 18 years in the food industry. Jaimie enjoys teaching baking and decorating techniques, and making healthy meals in a hurry and assembling time-saving meal prep in her workshops as well as creating the perfect party and bridal shower experiences with her Pampered Chef business. When she is not cooking, Jaimie has a fulltime marketing career with a well-known travel company and enjoys spending time with her family, including her new puppy, Ace. Check out her blog at: http://tiny.cc/Chefjaimiekids