Quick Tex-Mex classic with tender chicken, colorful bell peppers, and onions, served in warm tortillas for a satisfying dish.
# What You Need:
→ 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 or corn tortillas
16 - Fresh cilantro, chopped
17 - Sour cream
18 - Salsa
19 - Shredded cheese
# Directions:
01 - Whisk together olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, and lime juice in a large bowl until thoroughly combined. Add sliced chicken and toss well to ensure even coating. 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 in a single layer and cook for 5 to 6 minutes, stirring occasionally, until chicken is fully cooked and slightly browned. Transfer to a plate and set aside.
03 - In the same pan, add a small splash of oil if needed. Add sliced bell peppers and onion. Cook for 4 to 5 minutes, stirring occasionally, until vegetables are tender-crisp and develop slight char marks.
04 - Return cooked chicken to the pan with the vegetables. Toss everything together and cook for 1 to 2 minutes until heated through and well combined. Remove from heat.
05 - Heat tortillas in a dry skillet for 30 seconds per side or microwave wrapped in damp paper towels for 20 to 30 seconds until warm and pliable.
06 - Spoon chicken and vegetable mixture into warm tortillas. Top with fresh cilantro, sour cream, salsa, or shredded cheese as desired. Serve immediately with lime wedges on the side.
