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

Ingredients:

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

Directions:

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.)

Later:
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.