This is one of those recipes I used to make all the time, and then forgot about. And I love it!! Why did I let it sit for so long? It's a great low-fat dish that tastes good too. And I love that!
2/3 c lime juice
1 T seasoning blend
1 T ground cumin
1 t chili powder
1 t pepper
1/2 t garlic powder
1 lb boneless chicken breasts, cut into 1/4" strips
1 large onion, sliced
1 green bell pepper, julienned
1 sweet red pepper, julienned
flour tortillas, warmed
In a bowl combine the seasonings; set aside 2 tablespoons. Pour remaining marinade into a Ziploc bag; add chicken and seal. Turn to coat and refrigerate for at least 30 minutes; turning occassionally.
In a large skillet coated with Pam, saute onion and peppers until crisp-tender; remove and set aside. Drain and discard marinade from the chicken. Cook the chicken in the reserved marinade in the skillet for about 5 minutes or until done. Return vegetables to pan; heat through. Serve on tortillas. Yummy!
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