Ingredients
16 oz raw, boneless, skinless chicken breasts, sliced then lengthwise
1 large Red Bell Pepper, sliced thin lengthwise
1 large Green Bell Pepper, sliced thin lengthwise
3 tablespoons Lime Juice
1 medium Onion, slice thin
1 teaspoon garlic powder
1 teaspoon onion powder
pinch Chili Powder, to taste
pinch Ground Cumin, to taste
2 teaspoons olive oil
1 package of small corn tortillas



Marinate the chicken with lime juice, and season with chile powder, salt, pepper, garlic powder and cumin. 

Season vegetables with salt and pepper and toss with olive oil. To grill the onions and peppers outside on the grill, use a cast iron skillet and grill covered over medium heat until tender, about 15 minutes. Or, to cook them indoors, you can use a large skillet on the stove over medium heat for 16 to 18 minutes, covered until the onions and peppers are soft.

Heat an outdoor grill or indoor grill pan over medium heat; grill chicken until cooked through, about 8 minutes on each side. Transfer to a cutting board when done and cut into strips. Once cooked, combine with the peppers and onions. Serve immediately with warmed tortillas, cheese and toppings.

Makes 4 cups chicken and vegetables.