Ingredients
4 skinless, boneless chicken breast halves
5 tbsp vegetable oil
1/4 cup fresh lime juice
1 tbsp minced garlic
1/2 tsp salt
1/4 tsp ground pepper
1/4 tsp each ground cumin, paprika, cayenne, dried oregano, and dried thyme, mixed in small bowl
1 large red onion, sliced
1 large red bell pepper, cut into strips
1 large green bell pepper, cut into strips
Heated tortillas
Salsa, guacamole, cheese, sour cream, etc.
Preparation
Pound chicken using mallet to thickness of 1/2 inch. Mix 2 tbsp oil, lime juice, garlic, salt, and pepper in large glass baking dish. Add chicken and turn to coat. Cover and refrigerate for 30 minutes - 1 hour.
Heat 2 tbsp oil in heavy large skillet over medium-high heat. Add onion, saute 3 minutes. Add bell peppers and saute until vegetables are tender-crisp,, about 4 minutes. Add about 2/3 spice mixture with about 2 miuntes remaining. Stir. Transfer to large bowl and tent with foil to keep warm.
Add remaining oil to same skillet, then add chicken (discard marinade). Cook about 3 minutes, turning halfway through, until almost cooked through and brown. Slice into strips, combine with vegetables and remaining spices if needed, and return to pan until chicken is fully cooked through.
