Scottsdale (90th Street) Recipe

Preparation

1. 1

   Prepare the Chicken

   In a medium bowl, combine chicken breast pieces with olive oil, minced garlic, cumin, chili powder, salt, and black pepper. Toss to coat evenly and let marinate for 15 minutes.

2. 2

   Cook the Vegetables

   In a large skillet over medium heat, add a tablespoon of olive oil. Once hot, add sliced bell peppers and onions. Sauté for about 5-7 minutes until they are tender. Remove from the skillet and set aside.

3. 3

   Cook the Chicken

   In the same skillet, add the marinated chicken. Cook for 6-8 minutes or until the chicken is cooked through and golden brown. Use a meat thermometer to ensure it reaches an internal temperature of 165°F (75°C).

4. 4

   Combine Ingredients

   Return the sautéed vegetables to the skillet with the chicken. Mix well and cook for an additional 2 minutes to combine flavors.

5. 5

   Assemble the Dish

   Warm the tortillas in a separate pan or microwave. Fill each tortilla with the chicken and vegetable mixture. Top with sour cream, sliced avocado, a squeeze of lime juice, and chopped cilantro.