Savory Pecan Mexican Chicken
Perfectly seasoned chicken paired with vegetables, and fragrant, crunchy pecans makes for an easy and delicious dinner. Serve the mixture as burritos, quesadillas, on nachos, in an enchilada and etc., the possibilities are endless. Enjoy!
Ingredients
½ teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon dried oregano
½ teaspoon salt, divided
1 pound thinly sliced boneless, skinless chicken
2 tablespoons olive oil, divided
½ cup pecan pieces
3 cloves garlic, minced
2 bell peppers, thinly sliced
½ large red onion, sliced in thin wedges
Directions
In a gallon size plastic bag, mix the chili powder, cumin, oregano and salt. Place chicken in the bag and mix until the chicken is evenly coated.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Sauté the chicken until cooked through. Transfer to a cutting board and cut into thin strips.
In the same skillet, over low heat, heat the remaining olive oil. Add the garlic and pecans, cooking until garlic is softened and pecans are fragrant, about 5 minutes. Transfer to a small bowl.
Add peppers and onion to the skillet, cooking until tender-crisp. Season with ¼ teaspoon and pepper. Add the garlic and pecan mixture and chicken back into the skillet.
Serve with flour tortillas as burritos or quesadillas, or over nachos with your choice of toppings.
Enjoy!
*Recipe adapted from a recipe in the Albany Herald
