Ingredients
Scale
- 2 large chicken breasts, sliced into strips
- 3 bell peppers (red, yellow, green), sliced
- 1 large onion, sliced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (adjust for spice level)
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar or Monterey Jack)
- Fresh cilantro for garnish
- Sour cream or Mexican crema (optional for serving)
- Cooked rice or warm tortillas to serve as base
Instructions
- Prepare a spicy marinade by combining chili powder, cumin, smoked paprika, cayenne pepper, minced garlic, salt, and pepper. Drizzle olive oil over chicken strips and toss with the spice mixture until coated. Refrigerate for at least 30 minutes.
- Heat a skillet over medium-high heat. Add olive oil, then cook the marinated chicken until browned and cooked through, about 5-7 minutes. Remove and set aside.
- In the same skillet, sauté sliced peppers and onions until tender and charred, about 8 minutes. Return chicken to the skillet and toss to combine.
- Serve the spicy chicken and vegetables over cooked rice or tortillas. Top with shredded cheese, cilantro, and optional sour cream. Enjoy while hot.
Notes
- Adjust spice levels by varying cayenne pepper quantity or omitting it for milder flavor.
- For vegetarian versions, substitute chicken with grilled tofu, portobello mushrooms, or tempeh.
- Best enjoyed fresh but can be stored separately in airtight containers and reheated.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: High-Protein
Nutrition
- Serving Size: 1 plate
- Calories: 420 kcal Kcal
- Sugar: 7 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 110 mg