Ingredients
Units
- 1 pound boneless (skinless chicken breasts, sliced into thin strips)
- 2 tablespoons olive oil (divided)
- 1 large red bell pepper (sliced)
- 1 large green bell pepper (sliced)
- 1 medium onion (sliced)
- Juice of 1 lime (divided)
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground black pepper
- Fresh cilantro for garnish (optional)
- Flour or corn tortillas (low sodium variety, if possible)
Instructions
- Season chicken: In a bowl, combine chicken strips with chili powder, cumin, smoked paprika, garlic powder, onion powder, black pepper, half of the lime juice, and 1 tablespoon of olive oil. Toss to coat evenly.
- Brown chicken: Heat a large skillet or cast-iron pan over medium-high heat. Add the chicken and quickly brown on all sides, about 2-3 minutes. The chicken does not need to be fully cooked through at this stage. Remove from skillet and set aside.
- Cook vegetables and finish chicken: In the same skillet, add the remaining tablespoon of olive oil, bell peppers and onion. Cook, stirring frequently, for about 3-4 minutes until the vegetables begin to soften. Return the browned chicken to the skillet and continue cooking everything together for another 2-3 minutes, until the chicken is cooked through and the vegetables are tender-crisp.
- Finish and serve: Drizzle with remaining lime juice and toss to combine. Garnish with fresh cilantro if desired.
- Serve hot: Serve immediately with warmed tortillas and your favorite low sodium toppings like avocado slices, sour cream, or fresh salsa.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner, Main Course
- Cuisine: Mexican