Ingredients:

  • 1.5 lbs chicken breast, sliced into thin 1/2-inch strips
  • 2 tbsp avocado oil, divided
  • 1 large red bell pepper, sliced into strips
  • 1 large yellow bell pepper, sliced into strips
  • 1 large white onion, sliced into half-moons
  • 2 cloves garlic, minced
  • 1/2 cup fresh cilantro, chopped
  • 2 fresh limes, divided
  • 1 tbsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper

Instructions:

  1. Slice the 1.5 lbs chicken breast into 1/2 inch strips. Note: Keeping them uniform ensures they all finish cooking at the exact same time.
  2. Toss the chicken in a bowl with the smoked paprika, cumin, chili powder, garlic powder, onion powder, salt, and pepper.
  3. Add 1 tbsp avocado oil to the pan over medium high heat until the oil shimmers and barely wisps with smoke.
  4. Place chicken in the pan in a single layer. Note: Don't crowd it; cook in batches if your pan is smaller than 12 inches.
  5. Let the chicken sit undisturbed for 2-3 minutes until a deep golden brown crust forms.
  6. Stir and cook for another 2-3 minutes until the chicken is opaque and hits 165°F internally. Remove chicken from the pan and set aside.
  7. Add the remaining 1 tbsp oil, then toss in the onion and bell peppers.
  8. Cook for 4-5 minutes until the onions are translucent and the peppers have dark, blistered spots.
  9. Toss in the 2 cloves of minced garlic and stir for 30 seconds until the aroma hits you like a freight train.
  10. Return the chicken to the pan, squeeze the juice of 1 lime over everything, and toss with the 1/2 cup fresh cilantro.