Had a beautiful bunch of cilantro from the Farmer's Market to use and wasn't in the mood for salsa with the gloomy weather. Was thinking something with a bit of a Mexican flare.
After a long day of work, it needed to be something easy and healthy. Turned out tasty and the 7 year old boy gave his stamp of approval.
1 chicken breast sliced thin (easier to cut ultra thin if left a bit frozen)
1 onion sliced thin
1 head garlic sliced (or less if you prefer)
1 can olives sliced
1 can tomato sauce
1 tablespoon olive oil
2 tablespoon taco seasoning blend (cumin, oregano, chili powder, salt, pepper)
1 bunch cilantro chopped
With oil cook chicken over medium heat until almost cooked, add garlic and onions. Allow to cook for approx 10 mins, add taco seasoning, stir well, add tomato sauce and olives. Lower heat and allow to simmer for 20 mins. Add cilantro and stir frequently until well coated and wilting. Cook for an additional 10 mins.
You have a wide range of sides to choose from: Pasta, rice, tortillas, quinoa or my favorite low carb option...more vegetables! Pictured is cauliflower sliced and lightly sauteed with olive oil and sesame seeds.
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