Coarsely chop some vegetables. Choose from green, red, orange, or yellow bell peppers, onions, garlic, white button mushrooms, baby portabellas, and any other veggies you like.
Rummage through your spice collection and pick a few: turmeric, cayenne pepper, chili powder, garlic salt, cumin, cilantro, black pepper, sea salt. Chop up a few handfuls of fresh herbs if you have them. Grab a bottle from your spice rack if you don’t
Buy a jar of organic salsa, or at least a brand that isn’t full of chemicals and preservatives.
Arrange possible toppings: black olives, grated cheese, sour cream, jalapeños, and poblanos on a pretty plate.
Cook the vegetables and chicken. It will only take about ten minutes. Pour a few tablespoons of olive oil into a large skillet or wok. Crank up the heat to high. When the oil starts to sizzle, toss in the vegetables. Cook and stir for five minutes. Add the cooked sliced chicken. Sprinkle spices over the top to taste. Stir everything until well mixed. Cook and stir for three more minutes. It’s done!
Put a scoop of cooked rice in the middle of the plate.
Add a spoonful of the cooked vegetables and chicken mixture.
Pour on some salsa.
Pile on your favorite toppings.
Arrange some tortilla chips and avocado on the side.
Dig into the spicy goodness. Olé!