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Ingredients 0/14
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What Makes This Recipe Special
Full of bold flavors and a perfect balance of heat and zest. It’s quick to make and great for a weeknight dinner. Plus, the colorful veggies add a fresh crunch that everyone will enjoy.
Tips From The Kitchen
- Use a hot skillet to get a nice sear on the chicken for extra flavor.
- Slice the vegetables evenly so they cook at the same rate.
- Let the chicken rest for a few minutes after cooking to keep it juicy.
- Slice the vegetables evenly so they cook at the same rate.
- Let the chicken rest for a few minutes after cooking to keep it juicy.
Step 1
Slice 2 chicken breasts thinly.
Step 2
In a bowl, mix together lemon juice, chili powder, garlic powder, onion powder, salt, cumin, and black pepper.
Step 3
Add the chicken to the bowl and let it marinate for about 30 minutes.
Step 4
Heat some olive oil in a pan and cook the chicken until it’s golden brown. Once cooked, cut the chicken into bite-sized pieces.
Step 5
Slice a red bell pepper, green capsicum, and white onions. Sauté them in the same pan for 2–4 minutes until they’re slightly tender.
Step 6
Season the veggies with a little salt and pepper, then add the chicken back in and cook everything together for another minute.
Step 7
Serve it up hot and enjoy!
Serving Style Ideas
Serve with warm tortillas, a dollop of sour cream, and some fresh guacamole or salsa. A side of Mexican rice or black beans can make the meal more filling and satisfying.
How To Refrigerate This Dish
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave to keep the chicken tender and the veggies crisp. Avoid freezing as the texture may change.
170
people cooked this recipe
