This weekend was all about relaxation. It started off a bit rocky with a terrible meeting with the tax man but it ended strong with a wonderful Easter brunch with some of our favorite people.
The weather was also beautiful! It was still rather chilly & windy but that didn’t stop us from being outside. Jason even got me to go for a 2.5 mile run. I’ve recently come to the realization that I hate running. I would rather do ANYTHING else. But I dug deep and pulled through. We stopped by The Corner to re-fuel with some avocado toast and green juice (well Jason had a ham & cheese croissant and coffee which was equally delicious).
Dinner on Saturday was all about being low-key. Cooking Light sent me this recipe and it served as inspiration; however, I adapted it to what we had in the fridge and what I know we like to eat.
4 chicken tenders
1/2 red pepper, sliced
1/2 green pepper, sliced
1/2 yellow onion, sliced
Pepper Jack and Cheddar Cheese (1/2 cup total shredded)
2 large Flour Tortillas
1 teaspoon of: cumin, smoke paprika, salt and chili powder
Mix spices together and toss with the chicken tenders. Heat a tablespoon of olive oil in a large skillet and saute the vegetables until tender, set aside. Heat another tablespoon of olive oil in the same skillet and cook the chicken tenders over medium heat for about 5 minutes on each side. Slice chicken into bite size pieces. Place tortilla in a clean skillet with a little cooking spray. Layer with cheese, vegetables, chicken, and more cheese and top with the other tortilla. Cook on each side until the cheese is melted and the tortillas are toasted.
Serve with salsa and a sprinkle of black beans! Jason and I split one of these. They are pretty big. Perfect for sharing as an appetizer or entree.