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+ servings

Chili, Cilantro & Lime Chicken

1.5 pounds boneless skinless chicken breast (sliced into strips)
2 tablespoons olive oil (divided)
2 Tablespoons chili powder (mild)
1 Tablespoon chipotle chili powder (this will add heat, if you prefer mild, do not add)
1-2 garlic cloves minced (divided)
1/3 cup cilantro, chopped
2 limes, juiced
2 green peppers, seeded and sliced
1-2 jalapenos, seeded and sliced (this will add heat, if you prefer mild, do not add)
1 large onion sliced
Flake salt
Ground black pepper
*1/4 cup tequila (optional)
1 lime sliced
For serving: Warm Tortillas or Dressed Tossed Salad
In a shallow bowl, combine the chicken, 1 tablespoon of the minced garlic, chili powders, cilantro, lime juice, and olive oil. Toss to coat chicken with garlic and chili powder.
Cover with plastic wrap and refrigerate. The longer the flavors meld together, the taster the chicken. If you prep this step in the morning, this dish will make an easy dinner.
In a large sauté pan over medium-high heat, add 1 tablespoon of olive oil, sliced peppers, sliced onions and remaining 1 tablespoon of garlic. Season with a good pinch of salt and ground pepper. Cook until onions begin to soften.
Add the marinated chicken strips to the pan and cook until chicken is firm, about 10 minutes. If the spices begin to adhere to the bottom of the pan, you can deglaze the pan with *optional ¼ cup of tequila, or water. Stir to combine.
To Serve: Plate desired amount on tortilla or serve on top of your favorite dressed tossed salad. 
Servings 4
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