Ingredients:

  • 1.5 lbs chicken breast, sliced into 1/2-inch strips
  • 3 large bell peppers (red, yellow, green), sliced into thin ribbons
  • 1 large white onion, sliced into half-moons
  • 2 tbsp avocado oil
  • 1 tbsp smoked paprika
  • 1 tsp ground cumin seeds
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp dried Mexican oregano
  • 1/4 tsp cayenne pepper
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1 fresh lime, juiced
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. Pat the chicken strips dry with paper towels. In a large mixing bowl, toss the chicken with 1 tablespoon of avocado oil and the spice blend (paprika, cumin, garlic powder, onion powder, oregano, cayenne, salt, and black pepper) until evenly coated. Let rest for 5 minutes.
  2. Heat a large cast iron skillet over medium-high heat. Add 1 tablespoon of oil. Once shimmering, add chicken in a single layer (work in batches if necessary). Sear undisturbed for 3 minutes, flip, and cook for an additional 2 minutes until a mahogany crust forms. Remove chicken from the pan and set aside.
  3. In the same skillet, add the remaining oil if needed. Add the sliced bell peppers and onions. Sauté for 4–5 minutes, scraping the bottom of the pan to incorporate the fond. Cook until the vegetables are charred on the edges but retain a firm texture.
  4. Return the seared chicken and any accumulated juices to the skillet. Toss with the vegetables for 60 seconds. Remove from heat, drizzle with fresh lime juice, and garnish with chopped cilantro before serving.