Ingredients: Serves 4-6
1.25 lb - thin cut chicken breast 1 Tbsp - Pastamore Fresh Jalapeno Oil
2 - red bell peppers
1 - medium yellow onion
1 - lime
As needed - tortillas
3/4-1 tsp - salt
1/4 tsp - oregano
1/4 tsp - black pepper
1/8 tsp - garlic powder
1/8 tsp - cumin
1/8 tsp - smoked paprika
To taste - salt and black pepper
1. Combine the salt and other spices into a small mixing bowl. Mix well. Season both sides of the chicken breasts with the mixture. Set to the side.
2. Heat a medium frying pan on the stove over medium heat. While the pan is heating, wash the red peppers and cut half vertically. Next, cut into 1/4" wide strips. Cut the onion in half, remove the skin, and thinly slice. Lightly oil the pan and add the red peppers and onions to the pan. Cook until tender. Add the Pastamore Fresh Jalapeno Oil, season to taste with salt and black pepper and lime juice, and mix well.
3. While the veggies heat a large frying on the stove over medium/medium-high heat. Add enough oil to keep the chicken from sticking and then add the chicken to the pan. Turn once during cooking, cooking the chicken until an internal temperature of 165ºF has been reached. Remove the chicken from the pan and allow to sit for 5-10 minutes before cutting.
4. Slice the chicken into 1/4"-1/2" wide pieces. Warm tortillas and serve immediately.
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