Categories: Chicken, Mexican, Quick Marinate, Weeknight

Ingredients

• 1.5 lb Chicken Breast
• 2 TBS lime juice
• 2 TBS Rice Wine Vinegar
• 6 cloves garlic, pressed
• 3 tsp cumin
• 1 tsp cayenne pepper
• 1 TBS Olive Oil
• 1 c onion
• 1 c red bell pepper, sliced
• 1/3 c green bell pepper, sliced
• 1 TBS Olive Oil

Directions

1. Cut Chicken into strips, marinate in lime juice, vinegar, garlic, cumin, cayenne pepper, and oil

2. Cook Veggies (onion and peppers) in oil until tender crisp. Remove Chicken from marinade and add to veggies, cook until chicken is no longer pink.

3. Serve with corn or flour tortillas and your choice of toppings.

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