Lowry's Mexican Chicken

Hello and hi there!  Did you have a nice weekend?  I know I did.  Between River to the Rails, a dear friend's bachelorette party, the Kentucky Derby, a baby shower turned into a day of visiting and some sweet down time...it was pretty awesome.  

You know what else is awesome?  A simple supper that rocks as a leftover.  You know it is.  You know you love it.

On a kind of related but not really related note, I'm afraid I might turn into a low carb tortilla soon.  

Lowry's Mexican Chicken
adapted from Plain Chicken

1 lb of chicken tenders
1 onion, sliced
1 bell pepper, sliced
6 oz of Lowry's marinade, mesquite flavored
2 tsp olive oil

Place all ingredients (except the olive oil!) in a ziplock bag.  Seal it up and stick it in the fridge.  Let it hang out for around 30 minutes.  Remove from the refriedgorator.  Heat oil in a large skillet, medium high heat.  Dump the bag in the skillet and cook until the chicken is done.  It will take around 8 minutes or so.  Cut up the chicken into bite size pieces. 

Serving size 1/3 cup (makes about 10)  Or is it 1/2 a cup?  EEEEEK!  I can't remember.  So sorry!
Points plus 2

This chicken is a great building block for all kinds of Mexican dishes.  Me and the huz-band had a low carb tortilla (2 pp), 3/4 oz of pepperjack cheese (2 pp), the chicken (2 pp), some salsa, and a little bit of reduced fat sour cream.  Wrapped it up in the tortilla and grilled it in a skillet for a few minutes.  Tasty to the max, y'all!

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