8 boneless chicken breasts
½ c lime juice
½ tsp fresh ground pepper
1tsp garlic salt
1 large onion sliced into rings
1 green pepper, sliced
1 red pepper, sliced
2 T butter
Flour tortillas (Corn tortillas for gluten free)
Cut chicken into strips. Place in glass dish and pour lime juice over top. Sprinkle with pepper and garlic salt; cover with plastic wrap and refrigerate for several hours.
In a large skillet sauté onions and peppers in butter for 2 minutes. Remove vegetables and add chicken. Cook chicken until no longer pink (~5 min) and add onions and peppers back. Cook until heated through.
From: Natalie Dayton
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