Heat 2 tablespoons oil in a large skillet over medium-high heat.
Add the chicken and cook, stirring occasionally, until browned and cooked through, 6 to 8 minutes.
Transfer the chicken to a clean bowl and let cool slightly.
Toss with cilantro and set aside.
Meanwhile, add the remaining 1 tablespoon oil to the pan.
Add onion, red pepper, green pepper and 1/4 teaspoon salt.
Reduce heat if vegetables are getting too dark.
Top each with queso fresco and a lime wedge.
Refrigerate until ready to use (up to 4 days).
To reheat, remove the lime wedge.
Microwave each container on High for 1 to 2 minutes, or until heated through.
Squeeze the lime wedge over the top.
Tips
To make ahead: Prepare through Step 4 and refrigerate for up to 4 days.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
