Step 1

Thinly slice the chicken breast.

Step 2

Combine the kosher salt, paprika, cumin, garlic powder, cayenne pepper, lime juice and olive oil in a small bowl.

Step 3

Rub the marinade all over the pieces of chicken.

Step 4

Cover the chicken in a bowl (or freezer bag) and place in the fridge to marinate.

Step 5

Marinate for at least a half hour before cooking, longer is preferred.

Step 6

Add olive oil spray to a cast iron skillet over medium high heat.

Step 7

Thinly slice the peppers and onions and add them to the skillet. Add a pinch of kosher salt. Cover with a lid.

Step 8

Steam the vegetables for 10 minutes, removing the lid every so often and tossing them with tongs. Add more olive oil spray as needed.

Step 9

Once the peppers and onions are done cooking, remove them from the pan and set aside in a bowl.

Step 10

Add more olive oil spray to the pan.

Step 11

Add the full pieces of chicken to the pan. Cook for 5 minutes per side, flipping once.

Step 12

Remove the cooked chicken from the pan, and place on a cutting board.

Step 13

Cut into strips.

Step 14

Add the chicken back to the pan with the peppers and onions, and add the salsa.

Step 15

Let the mixture cook together for 2 minutes or until the liquid is absorbed.