| Ingredients | | | 2 | teaspoon | cocoa powder, unsweetened | | | 1 1/2 | teaspoon | chili powder | | | 1/2 | teaspoon | cumin, ground | | | 1/2 | teaspoon | oregano, dried crushed | | | 1/4 | teaspoon | salt | | | 8 | oz | tomato sauce, can | | | 1/4 | cup | onion, finely chopped | | | 3 | each | garlic, cloves, minced | | | 1 | pound | chicken breast, halves, boneless, skinless, cut into bite-sized strips | | | 4 | oz | green chili peppers, can, diced, drained | | | 1 | | almonds, toasted, sliced (optional) | | | 1 | | flour tortillas or hot cooked rice | | | 1 | | tomato, chopped (optional) | | | 1 | | lettuce, shredded (optional) | | | 1 | | avocado, sliced (optional) | | | | | |
Directions:
| In a 1 1/2 quart microwave-safe casserole, combine cocoa powder, chili powder, cumin, oregano and salt. Stir in tomato sauce, onion and garlic. Micro-cook, covered, on 100% power (high) for 2 to 3 minutes or until mixture is bubbly around edges, stirring once. Stir in chicken and chili peppers. Cover; cook on high for 8 to 10 minutes (10 to 12 minutes for low-wattage ovens) or until chicken is tender and no longer pink inside, stirring every 3 minutes. Garnish with almonds, if desired.
Serve with warm tortillas or hot cooked rice, tomato, lettuce and avocado, if desired.
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