4.2
(5)
Your folders
Your folders
Export 10 ingredients for grocery delivery
Step 1
Whisk together the oil, chili powder, cumin, 1 teaspoon salt and several grinds black pepper in a large microwave-safe bowl. Add the garlic, peppers and onion and toss to coat. Cover with plastic wrap and microwave until the vegetables are crisp-tender, about 2 minutes. Remove the plastic wrap and let cool completely.
Step 2
Transfer the vegetables with the marinade to a large resealable plastic bag and add the chicken. Squeeze out most of the air and seal, then toss gently to coat the chicken with the marinade. Freeze until ready to use. Let thaw in the refrigerator for at least 24 hours before cooking.
Step 3
Pour the chicken, vegetables and marinade into a large skillet and heat over high heat. Cook, stirring often, until the chicken is cooked through, about 12 minutes. Season with salt and pepper.
Step 4
Divide the chicken and vegetables among 4 plates. Serve with 3 tortillas each and the guacamole, salsa, sour cream and lime wedges on the side.
Your folders
foodnetwork.com
4.5
(11)
30 minutes
Your folders
happymoneysaver.com
4.7
(9)
15 minutes
Your folders
foodnetwork.com
4.0
(8)
30 minutes
Your folders
theschmidtywife.com
4.7
(13)
15 minutes
Your folders
musthavemom.com
10 minutes
Your folders
musthavemom.com
Your folders
freezermeals101.com
Your folders
sweetpeasandsaffron.com
5.0
(1)
15 minutes
Your folders
beautyandthefoodie.com
4.3
(6)
Your folders
carlsbadcravings.com
10 minutes
Your folders
cookingclassy.com
5.0
(9)
15 minutes
Your folders
allrecipes.com
4.5
(1.2k)
35 minutes
Your folders
foodnetwork.com
4.0
(51)
20 minutes
Your folders
foodnetwork.com
3.6
(14)
20 minutes
Your folders
kristineskitchenblog.com
5.0
(7)
12 minutes
Your folders
chelseasmessyapron.com
4.9
(22)
10 minutes
Your folders
missinthekitchen.com
4.8
(4)
20 minutes
Your folders
simplejoy.com
5.0
(1)
12 minutes
Your folders
slenderkitchen.com
15 minutes