Ingredients
Scale
- Skinless, boneless chicken breasts
- Salt
- Tbsp canola oil
- large onion, sliced in to strips
- bell peppers of various colors, sliced into strips
- Marinade:
- 2 Tbsp lime juice
- 3 Tbsp olive oil
- 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
- Accompaniments:
- Sour cream
- Thinly sliced iceberg lettuce
- Shredded cheese
- Tomato, diced
Instructions
- Slice the thickness of chicken breasts in half to make each piece approx. 1/2″ to 3/4″ thick.
- Mix all the marinade ingredients together in a bowl. Add the chicken, mix well, cover and let marinate at room temperature for 1 hour, or as long as you can.
- Heat a large heavy skillet on high heat until hot. Add a tablespoon of canola oil to the pan. As soon as the oil begins to smoke, lay the chicken breast pieces in the pan. Depending on the size of the pan, and if you have had to cut the chicken breasts, you may have to work in batches. 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 plate and cover with aluminum foil to rest for 5 minutes. Stack the seared chicken breasts and then cover them in foil. Together they will retain heat better as you cook the peppers and onions. Make sure to test for doneness by using your instant read thermometer or by cutting into one piece with the tip of a sharp knife. It should be just done, if not, you can put it back in the hot pan for a minute or two.
- 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. 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 and tomatoes.