Ingredients
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2 tbsp. Olive oil
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1 Red Bell Pepper
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1 Yellow Bell Pepper
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1 Boneless Chicken Thighs
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1 cube Knorr Veggie Zero Salt
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1 tsp. Ground Cumin
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Handful Mint
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8 Corn Tacos
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1 tbsp. Cream Cheese
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2 tbsp. Greek Yogurt
Steps
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1
Done
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Heat a large pan over high heat and once warm, add the olive oil. After a minute or so, add the sliced yellow and red peppers, and the diced onion. Meanwhile, cut the chicken into bite-sized pieces and add to the pan too. |
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2
Done
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Time to work on the flavour. We want this dish to be light but still flavourful. So I add the Knorr Veggie Zero Salt cube and the cumin, and stir together. |
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3
Done
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Let them sauté together until the vegetables are tender and chicken is thoroughly cooked, about 8 minutes. |
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4
Done
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Warm the tacos in the oven for about 5 minutes at 180°C. For the dressing: mix together the plain yogurt, the sour cream and the mint, and let it cool in the fridge. |
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5
Done
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Spoon the chicken and vegetables mixture into the tacos, and then top with the sour cream mixture. |
