Categories: Chicken, Dinner, Mexican

Ingredients

• 1 lb / 453 gr chicken breast, sliced into thin strips
• 2 tablespoons chopped cilantro (or parsley)
• 1 teaspoon dried oregano
• 1 teaspoon chili powder
• 1 teaspoon sweet paprika
• 1/2 teaspoon ground cumin
• 1 garlic clove, minced
• 1 teaspoon fine grain salt, divided
• 2 tablespoons olive oil, divided
• Juice of half lime
• 2 bell peppers, thinly sliced
• 1 onion, sliced thin

Directions

1. In a large bowl combine chicken, cilantro, oregano, chili powder, sweet paprika, cumin, garlic, and salt. Toss until chicken is coated and set aside.

2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.

3. Add the peppers in a single layer. Try to get them a little charred underneath before you move them around. Once they’ve begun to brown, add sliced onion, and ½ teaspoon of salt. Wait again for some color to develop before you move them.

4. When peppers are nicely charred in spots and onions have softened and sweetened, scrape mixture onto a plate to clear the skillet.

5. Return skillet to the burner and heat remaining 1 tablespoon of olive oil.

6. When sizzling, spread chicken strips in as much of a single layer as you can. Wait until they brown underneath to move them. Saute’ strips, regularly pausing so that they can get some color, until cooked through, about 6 minutes.

7. Add pepper mixture to the skillet along with the lime juice.

8. Heat again until everything is sizzling.

9. Sprinkle with a bit of chopped fresh cilantro and serve immediately

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