Ingredients
The following ingredients have 4 Servings
- 2 lbs. Chicken Breast or Chicken Thighs
- 3 Tablespoons Oil
- 3 Tablespoons Fresh Lime Juice
- 1 Tablespoon Chili Powder
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
- 1 Red Onion ((thinly sliced))
- 1 large Red Pepper ((sliced))
- 1 large Orange or Yellow Pepper ((sliced))
- 1 large Green Pepper ((sliced))
- Oil ((to drizzle in pan))
- Corn or Flour Tortillas
- Salsa
- Avocado
- Guacamole
- Sour Cream or Mexican Crema
- Cilantro
Instruction
- In a small bowl, stir together oil, lime juice, chili powder, garlic powder, onion powder, salt, and pepper. Pierce chicken breast all over with a fork. Place in a large Ziploc bag and pour marinade over chicken. Place in the refrigerator for at least 30 minutes to marinate.
- Heat cast iron skillet on medium-high until hot. Add chicken breast and cook for 6-8 minutes per side, depending on the thickness of the chicken breast. Remove from pan and cover loosely with foil.
- Add more oil to the pan, if needed, to cook the vegetables. Add onions and cook for 3-5 minutes. Add peppers and cook until desired softness. Sprinkle with salt.
- Slice chicken into strips. Add back to pan with vegetables and sear for 1-2 minutes, if so desired. If chicken is still pink in the middle, make sure to cook it until it is no longer pink.
- Serve with warmed tortillas, salsa, avocado, guacamole, sour cream, or any of your desired toppings. Sprinkle with fresh lime juice, if so desired.
