Folks, this is a very easy recipe that does not fall short on flavor. With as little as 15 mins prep time, 15 minutes or marinade, and 10 minutes of cooking you can have an outstanding little meal.
1 lb. thinly cut chicken breast, sliced into strips
1 bottle of lime juce
2 tablespoons of garlic salt
1 tablespoon of chili powder
2 red jalapeño peppers, thinly sliced
1 green bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
2 tablespoons of olive oil (for searing the chicken)
1 cup of cooked white rice
Ok, like I said, this is really easy… take your sliced chicken and place it into a small air tight container and pour enough lime juice to just cover the chicken. Add in your garlic salt and chili pepper. Place a lid on and shake. Put in the fridge and repeat 3 times (roughly every 5 minutes).
Add your olive oil to your cast iron pan, heat her up and remove roughly 4 to 5 strips of chicken from the marinade. Sear the meat on each side for 2 minutes or until it get brown. As the chicken is thinly sliced it will cook very quickly. Remove from the pan, place in a fresh bowl and repeat until you have cooked all of the chicken.
Using the same pan, quickly heat up your peppers. While the jalapeño peppers may be hot for some, the bell peppers should counter act the capsaicin when eating together.
With the peppers and chicken complete, take your chopped cilantro and mix with your white rice. Assemble your plate and you are done!