Description
Juicy strips of marinated chicken sautéed with colorful bell peppers and onions, served sizzling-hot with warm tortillas—perfect for customizable family meals or festive gatherings.
Ingredients
1 lb boneless skinless chicken breasts or thighs, thinly sliced
2 Tbsp olive oil, divided
1 large red bell pepper, thinly sliced
1 large green bell pepper, thinly sliced
1 large yellow or orange bell pepper, thinly sliced
1 medium onion, thinly sliced
2 cloves garlic, minced
1 Tbsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
½ tsp dried oregano
½ tsp salt (adjust to taste)
¼ tsp black pepper
1 Tbsp fresh lime juice
Tortillas (flour or corn), warmed
Optional toppings: sour cream, shredded cheese, guacamole, salsa, cilantro
Instructions
In a bowl, combine chili powder, cumin, paprika, oregano, salt, and pepper. Toss chicken strips with half the olive oil and seasoning mix until evenly coated.
Heat 1 Tbsp olive oil in a large skillet over medium-high heat. Add chicken strips and cook 5–7 minutes, stirring occasionally, until cooked through and slightly charred. Remove and set aside.
In the same skillet, add remaining olive oil. Sauté sliced onions and bell peppers for 4–5 minutes, until just tender but still vibrant. Add garlic and cook 30 seconds until fragrant.
Return chicken to the skillet, stir in lime juice, and cook 1 minute to combine flavors. Adjust seasoning if needed.
Serve immediately on warmed tortillas with optional toppings like sour cream, cheese, guacamole, salsa, or cilantro.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
