2 boneless skinless Springer chicken breasts, diced
2 limes freshly squeezed
4 cloves garlic, minced
1/2 cup red bell pepper, sliced
1/2 cup green bell pepper, sliced
1/2 cup yellow bell pepper, sliced
3/4 cup onion, sliced
1/2 tsp ground cumin
1/4 tsp salt
1/4 tsp ground red pepper
1/4 tsp red pepper flakes
3 flour tortillas
sour cream and cilantro for garnish
four Mexican cheese blend, shredded
In a bowl, add lime juice, garlic, and chicken.
Cover with seran wrap and place in fridge for 20- 30 minutes.
After marinade is done:
Heat oil in pan over medium heat.
Add chicken and cook until internal temperature reaches 165°F.
Remove chicken into a bowl and reserve for later.
Then add onions, bell peppers, and seasoning.
Mix well and cook until vegetables are tender.
Add chicken back in and warm up for 30 seconds.
Serve on top of a tortilla with cheese, sour cream, and cilantro.