Ingredients
1 medium white onion
1 red bell pepper
1 jalapeno
1 tbsp oil (olive, grape, etc.)
1 lb thin cut chicken breast
1/2 lime
1 tsp black pepper
Method
Sources
📖
Recipe1M+
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French-engineered grinding mechanism — lifetime pepper mill
Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Light-colored soy sauce — seasons without darkening, chawanmushi, dashi
Ventilated onion container — keeps cut onion fresh, contains smell
As an Amazon Associate, Foodgeist earns from qualifying purchases.
French-engineered grinding mechanism — lifetime pepper mill
Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Light-colored soy sauce — seasons without darkening, chawanmushi, dashi
Ventilated onion container — keeps cut onion fresh, contains smell
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slice onion in half, exposing rings. then make thin vertical slices. feel free to cut rings in half or smaller slices if desired. i only use ~1/3 of the onion cut bell pepper into thin slices 1/4" wide. i cut these slices in half lengthwise to make em shorter. use ~3/4 of bell pepper cut open jalapeno, remove seeds, and dice as much heat as desired. i'd recommend 1/2 for a lil heat, and the whole thing if you wanna take a walk on the wild side in large skillet add oil, bell pepper, onion, and jalapeno. grill on medium/med-high flame while veggies grill, cut chicken into strips of desired size. i go with 1/2" wide,~1.5" long when onions are translucent, and veggies have a little browning, remove to plate reusing the same pan, add a splash more oil ( 1/2 tbsp) and throw in chicken. add spices, squeeze lime over, and grill over medium flame for approx 10 minutes (this will take longer if you didn't get thin cut chicken) once chicken is cooked, add veggies back to pan with chicken to reheat (3-5 mins) and squeeze any juice still in lime serve in warm tortillas w/ rice, beans, and maybe some guac or lite amount of pepper jack cheese!