1poundboneless skinless chicken breasts cut into strips
1tspsalt
½tsppepper
2tspextra virgin olive oildivided
¾tspchipotle powder
½tspdried oregano
½tspdried cumin
1tspsmoked paprika
½lime
1onion sliced in thin half moons
1bell pepper sliced in thin strips
Instructions
Heat 12” skillet over medium heat. Add 1 tsp of olive oil cook onions until translucent and brown color begins to form, about 5-10 minutes. Then, and in peppers and mix well.
While the onions and peppers are cooking season the chicken with the chipotle powder, oregano, cumin, paprika, salt, pepper, and lime juice. Allow to sit for a few minutes while the onions and peppers cook.
Transfer the onions and peppers to a holding plate and cover with foil.
In the same 12” skillet, increase the heat to medium/high, add 1 tsp olive oil, and add chicken in a single layer. After the first side has seared (about 4-5 minuteflip and sear the other side, (about 3-4 minutes).
Add peppers and onions mixture back into the skillet and mix well to warm through and combine flavors.