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In a large bowl, combine 2 tablespoons of oil and the zest and juice of the limes. Add the cumin, chili powder, salt, garlic powder, oregano, paprika, and black pepper. Stir to form a paste. Add the chicken breasts and toss to coat.
Heat remaining 2 tablespoons of oil in a cast-iron skillet over medium heat. Add the chicken breasts and cook until brown on both sides and cooked through, about 8 minutes per side. Remove from the skillet and let rest.
Add the onion. Cook, stirring frequently until starting to soften, about 5 minutes.
Add the bell peppers. Cook, stirring frequently, until crisp-tender, about 5 minutes.
While peppers cook, slice the chicken breasts into thin strips. Stir the chicken into the vegetable mixture. (If your chicken was undercooked when sliced, cook for a few minutes.) Remove from the heat and serve immediately with tortillas and toppings.