Yield: 6 servings
Prep time: 15 mins
Total time: 1 hour
Cal/Serv: 243
INGREDIENTS
– 1/4 cup lime juice (from about 3 limes)
– 1/2 tsp. crushed red pepper flakes
– 1/4 cup plus 1 tbsp. oil
– 2 tsp. ground cumin, divided
– 1 lb. boneless, skinless chicken breasts
– Salt to taste
– Freshly ground black pepper
– 2 bell peppers, seeds and ribs removed, thinly sliced
– 1 large yellow onion, thinly sliced
– Warmed flour tortillas and lime wedges,
for serving
DIRECTIONS
– Step 1: In a large bowl, whisk lime juice, red pepper, 1/4 cup oil, and 1 teaspoon cumin. Season chicken with salt and black pepper, then add to bowl and toss to coat. Cover and refrigerate for at least 30 minutes or up to 2 hours.
– Step 2: In a large skillet over medium heat, heat the remaining 1 tablespoon oil. Add chicken and cook until golden brown and cooked through and an instant-read thermometer inserted into the thickest part registers 160°, about 8 minutes per side. Transfer to a cutting board. Let rest for 10 minutes, then slice into strips.
– Step 3: Meanwhile, in the same skillet over medium heat, combine peppers, onion, and remaining 1 teaspoon cumin; season with salt and black pepper. Cook, stirring occasionally, until softened, about 7 minutes. Return chicken to skillet and toss until combined.
– Step 4: Transfer the chicken mixture to a platter. Serve with tortillas and lime wedges alongside.
From a recipe by Makinze Gore
