Monday, August 6, 2007

Chili-Lime Chicken Strips

I don't always cut the chicken into strips, if I am in a hurry. The flavor penetrates better, though, if you have the time.

Chili-Lime Chicken
Serves 6 - 8


2 lb. boneless, skinless chicken breast, cut into thin strips
2 Tbs. lime juice
1 Tbs. chili powder (or, to taste)
1 tsp. cumin (or, to taste)
1 tsp. salt, (or, to taste)
non-stick spray


Early in day:
Combine chicken strips with lime juice, and spices.
Marinate in refrigerator, if you have time. (Can skip marinating and proceed to cooking, if desired.)

Heat generous amount of nonstick spray in heavy large skillet over medium - high heat.
Saute seasoned chicken strips until slightly browned, about 5 minutes.
Reduce heat to medium, and cook for another 5 minutes or so, or until no longer pink inside.
(If chicken begins to dry out, add a few tablespoons of water or broth and continue to cook until done.)

*This makes a great grab-and-go lunch, too! Leftovers go nicely atop salads, as lettuce wraps, or in stir-fry.

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