Ingredients
½ cup rice bran oil
¼ cup lime juice, from 3 limes
2 tsp cumin
½ tsp chilli flakes
500 g boneless skinless chicken breasts
½ tsp SIDS SALT & PEPPER
3 orange bell peppers, thinly sliced
¼ tsp SIDS CRAZY SALT
1 large onion, thinly sliced
Tortillas, for serving
Directions
In a large bowl, whisk together ½ cup oil, lime juice, cumin and chilli flakes then add to bowl and toss to coat. Season chicken with SIDS SALT & PEPPER then marinate in the fridge at least 30 minutes and up to 2 hours.
When ready to cook, drain the marinade oil into a large cold frypan and heat. Add chicken and cook until golden and cooked through, 8 minutes per side. Let rest 10 minutes, then slice into strips.
Add bell peppers, a sprinkle of SIDS CRAZY SALT and onion to pan and cook until soft, 5 minutes. Add chicken and toss until combined.
Serve with tortillas.
Note: cooking oil contains lime juice (water) so be careful cooking.
