Dinner doesn’t need to be a production, try something fun and simple tonight. We’ve used Mettrum Originals Cold-Pressed Hemp Oil as a base to sauté these crispy veggies and succulent chicken. This marinade is savory, with a little kick of spice and packed with good fatty acids!
When using hemp oil to sauté vegetables, ensure you do not heat the oil over 120 degrees oF. Cook your veggies low, and slow.
4 boneless chicken breasts, cubed
1 large red pepper, diced
1 large yellow pepper, diced
1 small onion, diced
1 small tomato, diced
½ cup mozzarella cheese, shredded
½ cup Lettuce, shredded
¼ cup lemon juice
½ cup Mettrum Originals Cold-Pressed Hemp Oil
½ tsp. fresh ground black pepper
¼ tsp. sea salt
½ tsp. hot pepper flakes
3 cloves of garlic, minced
¼ cup fresh cilantro, minced
¼ cup fresh basil, minced
In a small bowl mix together marinade ingredients.
Divide into 2 equal portions, set 1 to the side.
In a large skillet, over medium heat add the first ½ of the hemp seed marinade, chicken, peppers, onion and sauté.
When chicken is almost fully cooked add in the second ½ of your hemp seed marinade and continue to sauté until the chicken is cooked through and vegetables are soft.
Spoon mixture onto tortillas, top with lettuce, tomato and mozzarella and enjoy.