• Prep time: 10 minutes
• Cook time: 15 minutes
• Yield: Serves 4.

INGREDIENTS

• • 1 to 1 1/2 pounds skinless, boneless chicken breasts
  • Salt
  • 2 Tbsp oil
  • 1 large onion, sliced into half moons
  • 3 bell peppers (Red/Green/Yellow), sliced into thin strips

For the Marinade

• • • 2 Tbsp lime juice
    • 2 Tbsp white vinegar
    • 2 garlic clove, minced
    • 1 teaspoon salt
    • 1 teaspoon ground cumin
    • 2 teaspoon chili powder (or more)
    • 1 teaspoon garlic powder
    • 1 Tbsp dry cilantro or 1/4 cup finely chopped cilantro
    • 1 teaspoon ginger powder
    • 1 teaspoon black pepper

Sides/Toppings

• • 10-12  tortillas (corn or flour), Salsa, Sliced avocado, Sour cream, Thinly sliced iceberg lettuce, Sliced Tomatoes, Sliced banana pepper, Sweet relish, hot sauce, Mild Cheddar Cheese

METHOD

1. If the chicken breasts you are using are thick, slice them in half parallel to the chopping board (Do not pound the chicken breast). I recommend using whole chicken breasts rather than chicken strips since it’s easier to sear the whole breast and slice them once they are done.

2. Mix all the marinade ingredients together in a bowl. Add the chicken, mix well, cover and refrigerate for at least 1 hour, preferably 5-6 hours or overnight. Take them out at least 30 minutes before cooking, so they are at room temperature.

3. Remove the chicken from the marinade. Let the excess marinade drip off.

4. Heat a large cast-iron skillet over high heat. Add a tablespoon oil. Once the oil is hot lay the chicken breast pieces in the pan away from you. Let the chicken cook undisturbed for 3 minutes, till you have a good sear. Once seared well on one side, turn the pieces over and cook for another 2-3 minute. Do not keep flipping the chicken.

5. Once the chicken pieces are seared on both the sides remove on a plate and let them rest. Stack them up so they don’t dry out. It’s a goof idea to check a piece by slicing them to see if they are cooked all the way through. Chicken shouldn’t be pink.

6. Once the chicken is done  add another tablespoon of oil to the same frying pan. Once the oil is hot, add the onions and saute for 1-2 minute. Add chopped bell peppers in the end so they remain crunchy, and turn the heat off.

7. Slice the chicken into strips. Serve immediately with the peppers and onions, some warm tortillas, and sides of shredded cheese, salsa, sliced iceberg lettuce dressed, hot sauce, sour cream

Note: For the gluten-free option make sure you double-check the ingredients list on corn tortillas, as a lot of them have added wheat flour.