This is one of my favorite quick-fix dinners, and it’s easy to feed a big group or family with this recipe! Admittedly, this is one of those times I really don’t measure, so prepare the spice mixture in a fairly large batch and keep the leftover on hand.
You will need:
- 1 package chicken breast, sliced thin
- Green bell pepper
- Jalapeño peppers (omit if you don’t like spicy food)
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1/2 tablespoon mexican oregano
- 1 tablespoon onion powder
- salt and pepper
- olive oil
First, prep! I keep my veggies and meat separate at first because I’m only seasoning the chicken. Cut your chicken breast into thin strips, and slice the bell pepper and onion into equally sized slivers.
Use one hand to dust your chicken with seasoning, and your other hand to mix the chicken around. Make sure the chicken’s evenly coated in seasoning and set aside.
Heat your oil in a large skillet and add your chicken first. After a few minutes add your veggies, and continue to saute the mixture until the chicken is cooked all the way through and the veggies have softened.