Ingredients:
4 boneless, skinless chicken breasts (around 3 pounds)
1 lime (zested and juiced)
1 orange (zested and juiced)
2 tablespoons of The Spice Apothecary’s El Taco Seasoning
2 tablespoons of olive oil (for the marinade)
4 bell peppers (preferably mixed colors)
2 large onions
2 tablespoons of olive oil (for cooking the vegetables)
1 teaspoon each of kosher salt and ground black pepper
Optional toppings: shredded cheddar, red onion, sour cream, jalapeno peppers, lime wedges, flour tortillas, salsa
Directions:
Trim off any excess fat from 4 boneless skinless chicken breasts. Then filet the breast in half and cut the halves on an angle into strips. Place the chicken strips in a gallon resealable baggie
Zest the lime and orange and then cut them in half. Juice each half of the lime and orange into bowls and add the zest.
Add 2 tablespoons of The Spice Apothecary’s El Taco Seasoning to the chicken, then the lime, orange juice and zest along with 2 tablespoons of olive oil
Force any air out of the bag and seal. Squish the chicken and marinade around until it is all coated. Place in a refrigerator for up to 2 hours or overnight
Remove the chicken from the baggie and allow to come to room temperature.
Add 2 tablespoons of olive oil to a large pan over medium heat and get it hot enough to start smoking lightly. Place the chicken strips in the pan but do not over crowd them, you can cook them in batches. Cook for about 2 minutes, then flip and cook the other side for 2 minutes more Set the chicken aside
Peel 2 large onions and give them a rough chop. Slice 4 bell peppers into strips (preferably different colors). Turn the burner up to medium high and add in the veggies. Sprinkle with 1 teaspoon each of kosher salt and ground black pepper
You want to cook them so they get caramelized, but they aren’t super soft (you want them to maintain a little crunch). Cook around 10-12 minutes.
Next add the chicken back in the pan and stir to incorporate, cook about 5 minutes more just to reheat the chicken, season to taste with kosher salt and ground black pepper.
Remove the pan from heat
Serve with desired toppings