-Grill beef strips in a non-stick pan or on the grill.
-Place beef strips on a lettuce leaf; add tomato and avocado slices.
-Add salsa if desired.
-Saute red pepper and olive oil in a skillet for 1 minute.
-Add steak and cook for 5 minutes.
-Add black beans and saute for another 3 minutes.
-Toss with mixed salad greens, avocado, and corn.
Lemon Caper Chicken
juice, lemon - 1 tbsp
chicken, breast, fillets, boneless, skinless - 2 breast (8 oz./236 g)
capers - 1 tbsp
olive oil, extra-virgin - 1 tbsp
pepper, black - 1/8 tsp
broth, vegetable, low sodium - 2/3 cup
butter, unsalted - 2 tbsp
-Season chicken with salt and pepper.
-Heat oil in a large nonstick skillet over medium-high heat.
-Add the chicken; cook for 5 minutes or until underside browns.
-Turn; cook other side for 5 minutes.
-Remove from pan and keep warm.
-Add the broth and lemon juice to the pan; boil for 5 minutes, until syrupy. -Remove from heat and mix in the capers and butter; spoon over chicken.