Got from Real Simple August 2012
2 Tb olive oil
8 oz chicken cutlets, cut into 2 inch strips
1 tsp ground cumin
kosher salt and black pepper
2 cloves garlic chopped
1 med onion sliced
2 bell peppers sliced
8 six inch flour tortillas warmed
sour cream, salsa, avocado, and lime for serving
heat 1 tb oil over med-high heat. Season chicken with cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Add to skillet with garlic and cook, tossing occasionally, until cooked through - 4 - 6 minutes
heat remaining oil in skillet. Add onions and peppers and toss occasionally until tender 6 - 8 minutes. Add chicken and toss to combine.
Serve with tortillas and toppings
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