Summer is a time for light meals. I usually find that the heat always reduces my appetite. This recipe is a simple twenty minute process so we can enjoy the long summer evenings. Personally I enjoy this with some shredded cheese and hot garlic chili sauce.
1/2 cup olive oil
1/3 cup lime juice
1/2 teaspoon salt
1/4 teaspoon cumin
1 small onion
1 teaspoon oregano
1/4 teaspoon chili pepper
3 garlic cloves, minced
1 red bell pepper, julienned
1 green bell pepper, julienned
1 yellow bell pepper, julienned
1 small onion sliced
2 lbs boneless skinless chicken breasts, julienned
In a blender jug, blend oil, lime juice, salt, cumin, onion, oregano, chili pepper & garlic.
In a large skillet, over medium high heat, add blended mixture and saute chicken mixture until chicken is no longer pink. Add peppers and onions and cook for 3 minutes or until all the liquid has coated the chicken and peppers.
Serve with wholewheat rotis (or tortillas).