Well…I have to admit. I pat myself on the back for this one! Time for low carb mexican!
These ingredients made approx. 4 servings. Or 2 servings and some goooood leftovers for lunch! 😉
- Flank Steak (approx. 12 oz here)
- 6 Thin Sliced Chicken Breast
- 3 Bell Peppers
- 1 Vidalia Onion
- Romaine lettuce
- 1 Avocado
- EVOO (extra virgin olive oil)
- Mrs. Dash Fiesta Lime
- Salsa (optional)
- Plain Greek Yogurt- low fat with lime juice (optional) This is your sour cream alternative.
Spray EVOO or PAM on your steak and chicken and season with black pepper if you wish. Grill steak and chicken (I had an extra pair of hands so I was able to cook on the stove top while the grill was being tended too) 🙂
Drizzle EVOO in skillet. Slice onion and place in skillet over medium heat. I like to sweat out my onions a bit before adding the bell peppers. While they’re cooking, slice your bell peppers. Toss in skillet. Add Mrs. Dash Fiesta Lime. I didn’t give a measured amount since it’s really up to your palate as to how much you use. The spicier the better for me. I used a lot. No sodium, so no problem! 😉 Add about a 1/4 cup of water to the skillet, cover and cook to your liking. I don’t like my peppers too crisp, so I cook for a good bit. Make sure you stir often so nothing burns or sticks to your skillet.
While that’s cooking, half your avocado, peel the skin off and slice. Slice your tomatoes. Slice your romaine or use bagged romaine.
Thinly slice flank and chicken. Remember…and this is IMPORTANT. When you slice flank, cut against the grain or else you’ll chew on your steak for a lifetime.
If you choose to use the greek yogurt as your sour cream…it couldn’t be easier. Just scoop out what you need and add some lime juice. I didn’t use it for this dinner, but I did use it for my leftovers and OH WOW…I was NOT missing sour cream at all!!
Create your salad. Romaine, steak, chicken, avocados, tomatoes, top with salsa and greek yogurt sour cream 😉 if you wish. Unbelievably GOOD!