Quick Tex-Mex delight: succulent chicken, colorful bell peppers, and onions, perfectly seasoned and served in warm tortillas.
# Ingredient List:
→ Proteins
01 - 1.1 lbs boneless skinless chicken breasts, thinly sliced
→ Vegetables
02 - 1 red bell pepper, sliced
03 - 1 yellow bell pepper, sliced
04 - 1 green bell pepper, sliced
05 - 1 large onion, sliced
→ Marinade & Seasoning
06 - 2 tbsp olive oil
07 - 2 tsp chili powder
08 - 1 tsp ground cumin
09 - 1 tsp smoked paprika
10 - 1/2 tsp garlic powder
11 - 1/2 tsp onion powder
12 - 1/2 tsp salt
13 - 1/4 tsp black pepper
14 - Juice of 1 lime
→ To Serve
15 - 8 small flour tortillas (or corn tortillas for gluten-free)
16 - Fresh cilantro, chopped (optional)
17 - Sour cream (optional)
18 - Salsa (optional)
19 - Shredded cheese (optional)
# How To Make It:
01 - In a large bowl, whisk together olive oil, chili powder, cumin, paprika, garlic powder, onion powder, salt, pepper, and lime juice. Add chicken slices and toss until evenly coated. Let marinate for at least 10 minutes at room temperature.
02 - Heat a large skillet or grill pan over medium-high heat. Add marinated chicken and cook for 5-6 minutes, stirring occasionally, until chicken is cooked through and slightly browned. Remove from pan and set aside.
03 - In the same pan, add a splash of oil if needed. Add bell peppers and onion. Sauté for 4-5 minutes until vegetables are just tender and slightly charred.
04 - Return cooked chicken to the pan with vegetables. Toss everything together for 1-2 minutes until well combined and heated through.
05 - Heat tortillas in a dry skillet for 30 seconds per side or wrap in damp paper towels and microwave for 30 seconds until warm and pliable.
06 - Place chicken and vegetable mixture in warm tortillas. Top with fresh cilantro, sour cream, salsa, or shredded cheese as desired. Serve immediately with lime wedges on the side.
