Ingredients

The following ingredients have 4 Servings
  • 1 red bell pepper (, cut into strips)
  • 1 yellow pepper (, cut into strips)
  • 1 onion (, cut into thin slices)
  • 1/2 tsp (1g) chilli powder
  • Salt
  • 1 tbsp (14g) oil
  • 15 mini flour tortillas (6 inch - 15 cm)
  • 1 ¼ pounds (550g) skinless (, boneless chicken breast)
  • 2 tbsp fresh cilantro/parsley (, chopped)
  • 2 tbsp (28g) olive oil
  • 1 tbsp (15ml) soy sauce
  • 1/2 tsp (1g) chili powder
  • 1/2 tsp (1g) smoked paprika
  • 1/2 tsp (2g) salt
  • 1/2 tsp (1g) garlic powder
  • 1/2 tsp (1g) ground cumin
  • 1 tbsp (15ml) lime juice
  • grated cheese
  • guacamole or avocado slices
  • sour cream
  • salsa

Instruction

  • In a large bowl add all the chicken marinade ingredients and mix to combine. Add chicken slices and toss to coat. Cover and refrigerate to marinate for 30 minutes up to 1 hr.
  • Heat a large 12 inch (30cm) cast iron skillet over medium high heat and add 1 tbsp oil.
  • Add onion and peppers, chilli powder and salt and saute for 6-7 minutes until softened , stirring occasionally. Remove from pan and set aside.
  • Add marinated chicken into the hot skillet and cook until no longer pink and cooked through, for about 4 minutes.
  • Add sauteed onions and peppers into the skillet and cook 1 minute more to heat through.
  • Serve immediately with warm tortillas, your favorite toppings and enjoy.
  • For the tortillas I’ve used homemade 6 inch (15 cm) flour tortillas, video recipe here.