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
Remember that Tomato Chutney recipe from the other day?! Here it is again…this time, spooned onto sliced beef roast from the Instant Pot. And it’s so ridic...