Ingredients:

  • 1.5 lbs chicken breast, sliced into 1/2-inch strips
  • 2 tbsp avocado oil
  • 2 tbsp fresh lime juice
  • 1 tsp lime zest
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1/4 tsp red pepper flakes
  • 2 large bell peppers, sliced into strips
  • 1 large yellow onion, sliced into wedges
  • 2 cloves garlic, minced
  • 1 tbsp fresh cilantro, chopped

Instructions:

  1. In a large glass mixing bowl, whisk together the avocado oil, lime juice, lime zest, chili powder, cumin, smoked paprika, onion powder, garlic powder, salt, black pepper, and red pepper flakes.
  2. Add the chicken strips to the bowl and toss until thoroughly coated. Allow to marinate at room temperature for 15 minutes.
  3. Heat a 12-inch cast-iron skillet over medium-high heat until it begins to smoke slightly.
  4. Add the chicken to the skillet in a single layer (work in batches if necessary). Sear for 3-4 minutes per side until deeply browned and cooked through. Remove chicken and set aside.
  5. In the same skillet, add the sliced peppers and onions. Cook for 4-5 minutes undisturbed to achieve a char, then stir and cook until crisp-tender.
  6. Add the minced garlic to the vegetables and cook for 1 minute. Return the chicken to the skillet, toss to combine, and garnish with fresh cilantro.