Chicken

Chicken Fajitas

1/2 teaspoon ground cumin.

1/2 teaspoon onion powder

1/4 teaspoon garlic powder.

1/4 cup water.

Salt

1/2 cup raw chicken or small chicken breast.

Onions cut into strips

2 tablespoons fresh lime juice plus grated rind.

Place all ingredients into zip lock bag, knead and mix gently to coat.

Refrigerate for 15 minutes.

Heat a large non-stick pan.

Empty the contents of the bag into a non-stick hot pan and cook over medium heat, stirring occasionally.

Leave lid on and cook until the vegetables are crisp-tender and the chicken is cooked through, 5-6 minutes.