Top Eight Free: Your Guide to Allergy-Free Eating

2 teaspoons safe chili powder

1/2 teaspoon cumin

1/2 teaspoon sugar

juice of one lime 

2 boneless skinless chicken breasts, cubed

2 tablesponns canola oil 

1 red onion, sliced

2 cloves garlic, minced

1 red pepper, sliced

1 green pepper, sliced

 Place chicken, cumin, sugar, chili powder, and lime juice in large ziplock bag.   Close and place in fridge for 30 minutes to one hour. 

Heat oil in large saucepan over medium heat.  Add onions and saute until translucent, about five minutes.   Add garlic and stir for one minute.  Add chicken and marinade and continue to saute until chicken is almost cooked through.  Add pepper and continue to saute until peppers are tender and chicken is no longer pink in the middle. 

Serve immediately with refried beans and rice.

(c) 2007 Jeanette Bradley