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Prep time: 30 min
Cook time: 30 min
Servings: 4
1 - 100 gram
Creamy cilantro lime dressing, and avocado
6-8 small tortillas corn or flour or romaine salad
Ingredients
1 pound chicken breasts cut into bite size pieces
2 tbsp olive oil
2 cloves garlic crushed or minced
1 tbsp chili powder
1/2 tsp ground cumin
1/4 tsp onion or garlic powder
1/4 tsp kosher salt
1 tbsp olive oil
squeeze of lime optional
Directions
Chop 2-3 medium chicken breasts into small bite-size pieces. In a medium bowl whisk together olive oil, garlic, chili, cumin, onion powder, and salt. Add in chicken and toss to coat completely. Cover and refrigerate for at least 10 minutes or up to 48 hours.
To cook: Heat a large heavy-duty or cast-iron skillet on high heat for 1 minute. Add the olive oil and chicken. Cook chicken in a skillet over medium-high heat until charred and cooked through, 8-12 minutes. Turn off heat and finish with a squeeze of lime (optional).
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