Ingredients
Scale
- 1 lb boneless, skinless chicken breasts or thighs, sliced into strips
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow onion, sliced
- 2 tbsp olive oil
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- Optional garnishes: shredded cheese, sour cream, fresh cilantro, lime wedges
Instructions
- Slice the chicken into thin strips and chop the bell peppers and onions into thin slices.
- In a small bowl, mix chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper. Toss chicken strips in the spice mixture until evenly coated.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-6 minutes, stirring occasionally until browned and cooked through.
- Add the remaining olive oil, then toss in sliced onions and bell peppers. Sauté for 5 minutes until vegetables are tender but still vibrant.
- Return cooked chicken to the skillet with vegetables, stir to combine, and cook for an additional 2 minutes to meld flavors. Serve with lime wedges and cilantro for extra authenticity.
Notes
- Ensure the skillet is hot before adding the chicken for a proper sear.
- Cut vegetables to uniform sizes for even cooking.
- Adjust spice level with hot sauce or chili flakes as desired.
- Use fresh ingredients for maximum flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Low Carb
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 350 Kcal
- Sugar: 6g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg