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Ingredients
- 1 1/4 to 1 1/2 pounds skinless, boneless chicken breasts
- Salt
- 2 Tbsp avacado, oil (any high smoke point oil)
- 1 large onion, sliced lengthwise (root to tip) into 1/4-inch strips
- 3 bell peppers of various colors, sliced into 1/4-inch strips
- Marinade
- 2 Tbsp lime juice
- 3 Tbsp olive oil
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 jalapeno, seeded and minced
- 1/4 cup chopped cilantro
- Extras
- 8-12 flour tortillas
- Salsa
- Sliced avocado
- Sour cream
- Thinly sliced iceberg lettuce dressed lightly with salt and cider vinegar
Details
Adapted from ntscblog.com
Preparation
Step 1
Slice chicken in half horizontally, so that the center thickness is around 1/2-inch thick.
Mix all the marinade ingredients together in a glass container. Add the chicken, mix well, cover and let marinate at room temperature for 1 hour.
Heat oil in a large heavy frying pan on high heat for 1 to 2 minutes. As soon as the oil begins to smoke, lay the chicken breast pieces in the pan.
Let the chicken cook undisturbed for 2-3 minutes, until you have a good sear. Once seared well on one side, turn the pieces over and cook for another 2-3 minutes until well seared on the second side.
Once seared on the second side, remove to a cutting board and cover with aluminum foil to rest for 5 minutes.
While the chicken is resting, cook the onions and peppers. Add another tablespoon of oil to the frying pan. Heat on high. As soon as the oil is hot, add the onions and peppers to the pan. Spread the onions and peppers in an even layer in the pan. Let them cook undisturbed for 2 minutes. You want them to sear with some blackening. Stir the vegetables and continue to cook for another 2 minutes.
Slice the chicken against the grain into strips. Serve at once with the peppers and onions, some warm tortillas, and sides of shredded cheese, salsa, guacamole, and/or thinly sliced iceberg lettuce dressed with vinegar and salt.
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