8 strips of boneless skinless chicken (she used frozen and defrosted it)
1 yellow squash
1 zucchini
3 large carrots
1 teaspoon ground cumin
1 teaspoon chili powder
1 lime
1/2 teaspoon salt
1 teaspoon pepper
2 teaspoons Frank's Red Hot
2 table spoons of olive oil
1 tablespoon of butter
Chop all of the vegetables in to strips (julienne)
Squeeze lime on both sides of the chicken.
In a bowl mix the cumin, chili powder, 1/4 tsp salt and 1/2 tsp pepper. Then put the chicken in and coat both sides.
Put the butter in a skillet over medium high heat until melted and then add the chicken. Spread the Frank's Red Hot over each piece of chicken. Cook the chicken all the way through. All chicken should be cooked to an internal temperature of 190 degrees.
While the chicken is cooking put the vegetables into a bowl. Pour the olive oil, 1/4 tsp salt and 1/2 tsp pepper. Coat thoroughly.
Remove the chicken from the skillet and put aside to chop up.
Add the vegetables to the frying pan while still over medium high.
When you add the chicken back to the pan with the vegetables stir them together and place lid on skillet. Cook till the vegetables till they are heated through but not mushy :). This was about 10 minutes for us. Each frying pan
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