Is it just me or does chicken taste better in strips? I think it’s just me but honestly, I could eat these like jerky. They are perfect for tacos, salads, harvest bowls, or simply by themselves. Super easy and packed with citrus flavors, this one is a no-brainer.

Here, you’ll see I used the Cilantro Lime Chicken as the main to a light, green-y taco spread. Although not the main recipe here, my combination was the chicken, shredded romaine, roasted poblano peppers, jalapeno, avocado, and of course – extra lime! And if you haven’t tried Siete Food Tortillas… run, don’t walk. I am obsessed with their Cassava tortillas. And their Chickpea tortillas. And their chips, and their dip, and their taco seasoning, and their burrito size dillas… basically everything.

INGREDIENTS

2-3 Chicken Breasts

½ cup Cilantro

2 cloves Garlic

3 Limes

1 tsp. Cumin

1 tbsp. Olive Oil/Avocado Oil

Salt & Pepper

Serving Size: 4-6

INSTRUCTIONS

•  Clean and cube raw chicken breast. Chop cilantro.
• In a bowl, toss cubed chicken breast with half (1/4 cup) of cilantro, lime juice from 2 limes, garlic (minced or finely chopped), olive oil, cumin, salt & pepper.
• Cover with plastic wrap and refrigerate for 30 minutes.
• Heat skillet with a dash of oil until medium heat.
• Add chicken to the skillet and cook until cooked through. (Approx. 10 mins, tossing with tongs once or twice to cook all sides.)
• Add remaining cilantro and lime juice, toss and enjoy!