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For chicken breasts thicker than ½-inch, cut them in half using a chef’s knife across the center, this will yield a total of four thinly sliced pieces.
In a mixing bowl whisk together lime juice, olive oil, chopped cilantro, jalapeno, garlic, soy sauce, lime zest, salt, cumin, paprika, and black pepper. Reserve ¼ cup of the marinade.
Place the chicken in the marinade, turning to coat. Allow it to sit for 15 minutes, flipping over halfway through. Do not marinate the chicken over 15 to 20 minutes or the meat will become dry and mushy in texture.
Heat a large cast iron skillet over medium-high heat. Once hot, add 1 tablespoon of olive oil. Shake off the excess marinade from the chicken, making sure there's no garlic sticking to the meat. Sear without moving for 3 minutes. Flip and cook until the internal temperature reaches 160 to 165ºF (71 to 74ºC), about 3 to 5 minutes, turn off the heat.
Transfer the chicken to a cutting board and slice into ½-inch thick pieces.
Turn heat to medium-high and add 1 tablespoon olive oil to the pan. Add the onions and bell peppers, saute until vegetables are crisp-tender, 3 to 4 minutes.
Add the sliced chicken and ¼ cup reserved marinade to the pan. Stir to combine, cook until meat is warmed through, 1 to 2 minutes. Taste and add more salt and pepper as desired.
Serve with warmed tortillas.