Prep Time::10 mins
Cook Time::20 mins
Additional Time:: 4 hrs
Total Time:: 4 hrs 30 mins
Servings::4
Ingredients
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Marinade:
¼ cup olive oil
2 tablespoons freshly squeezed lime juice
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons garlic powder
1 teaspoon salt
½ teaspoon ground black pepper
1 pound skinless, boneless chicken breasts
Vegetables:
1 tablespoon olive oil
1 large onion, sliced
1 large red bell pepper, sliced
1 large green bell pepper, sliced
Directions
Make marinade: Combine olive oil, lime juice, chili powder, cumin, garlic powder, salt, and pepper in a bowl. Add chicken and toss until well coated. Cover the bowl and refrigerate, 4 hours to overnight.
Heat a cast iron skillet over medium-high heat. Add chicken to the hot skillet, reserving marinade. Cook until no longer pink in the center and the juices run clear, 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from the skillet, slice, and set aside.
Cook vegetables: Heat olive oil in the same skillet. Add onion, bell peppers, and reserved marinade. Cook and stir until vegetables are soft and tender, 5 to 7 minutes.
Add chicken back to the skillet; cook and stir until warmed through, 2 to 4 minutes.