Instructions
- In a bowl, combine all Marinade ingredients.
- Add Chicken to the marinade, ensuring it's well coated. Marinate for at least 2 hours, or up to 8 hours in the refrigerator.
- Heat a large cast-iron skillet over medium-high heat.
- Add marinated Chicken to the hot skillet and cook for 7-9 minutes per side, or until cooked through.
- Remove Chicken from the skillet and let rest for 5 minutes. Slice into strips.
- Add Vegetables to the same skillet and cook for 6-8 minutes, or until tender-crisp.
- Return sliced Chicken to the skillet with the Vegetables and toss to combine. Cook for another 2-3 minutes.
- Warm tortillas according to package directions.
- Serve Chicken and Vegetable mixture with warm tortillas, Mexican crema, Guacamole, Pico de gallo, and Lime wedges.
