3/4 pound thinly sliced chicken breast ~ about 3 breasts
juice of 3 medium limes ~ about 1/3 cup
1/4 cup olive oil
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon onion flakes
1 & 1/2 teaspoons garlic powder
1 tablespoon soy sauce
pinch of crushed red pepper flakes
1. Place chicken breasts in a gallon sized Ziploc bag or a Tupperware bowl with lid. In a medium bowl, combine all other ingredients for the marinade. Pour the marinade over the chicken and place in the refrigerator for the day up to overnight.
2. Heat a large skillet over medium high heat. Saute the chicken until it is cooked through and no longer pink with a nice brownness on the outside.
RECIPE INSPIRED BY: Kalyn’s Kitchen