These are always so tasty and I think, pretty healthy!
1 lb. chicken breasts, cut into thin strips
2 T. cilantro, chopped
1 t. dried oregano
1 1/2 t. chili powder
1/4 t. garlic powder
1/4 t. cumin
Salt & Pepper
Juice of 1/2 lime
2 peppers, thinly sliced
1/2 onion, sliced
Pico de Gallo
In a large bowl, combine the cilantro, cumin, 1/2 t. chili powder, garlic powder, oregano, salt and pepper, and lime juice. Add the sliced chicken and let marinate for about 15 minutes.
Preheat a pan with some olive oil. Saute the peppers, onions, and 1 t. chili powder. Add some salt. Cook until softened and browned. Remove from heat.
If needed, add some more olive oil to the pan. Cook the chicken until it is cooked through. Once cooked, add back the vegetables and toss altogether.
Serve in a warm torilla and top with cheese and pico de gallo.