Ingredients

• 0.25 cups olive oil
• 2 tablespoons freshly squeezed lime juice
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 2 teaspoons garlic powder
• 1 teaspoon salt
• 0.5 teaspoons ground black pepper
• 1 pound skinless , boneless chicken breasts

Instructions

1. 1 Make marinade: Combine olive oil, lime juice, chili powder, cumin, garlic powder, salt, and pepper in a bowl. Add chicken and toss until well coated. Cover the bowl and refrigerate, 4 hours to overnight.
2. 2 Heat a cast iron skillet over medium-high heat. Add chicken to the hot skillet, reserving marinade. Cook until no longer pink in the center and the juices run clear, 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from the skillet, slice, and set aside.
3. 3 Cook vegetables: Heat olive oil in the same skillet. Add onion, bell peppers, and reserved marinade. Cook and stir until vegetables are soft and tender, 5 to 7 minutes.
4. 4 Add chicken back to the skillet; cook and stir until warmed through, 2 to 4 minutes.

Nutrition per serving