Ingredients
- 1½ lbs (680g) chicken breast (no bones or skin)
- ½ teaspoon cayenne pepper
- 1 teaspoon chili powder
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 yellow bell pepper
- 1 teaspoon salt
- 1 teaspoon onion powder
- 2 red bell peppers
- 1 yellow onion
- 1 teaspoon garlic powder
- 1 green bell pepper
- ½ teaspoon cumin
- Cooking spray, as needed
- 1 package warmed flour tortillas, to serve
- Sour cream, shredded cheese and salsa, to serve
Method
- Blend the onion and garlic powders with the salt, pepper, chili, cayenne, paprika and cumin.
- Rinse the chicken and pat it dry, then arrange it on a pan and spray with cooking oil.
- Rub in the spice rub.
- Let it sit for 15 minutes to absorb the flavors.
- Preheat the barbeque.
- Cut the onion and bell peppers into ¼ inch thick strips.
- Heat a skillet over a medium to high heat and add a tablespoon of oil.
- Add the vegetables with a pinch each of salt and pepper.
- Cook for 20 minutes or until tender.
- Cook the chicken on the barbecue for 6 minutes.
- Flip it over.
- Cook for another 6 minutes or until the internal temperature is 165 degrees F (70 degrees C).
- Let it sit for 5 minutes on a cutting board, then cut it into strips.
- If preferred, cook the chicken on the stove until no pink remains in the middle.
- Serve the chicken and vegetables with warmed flour tortillas.
- Offer shredded cheese, sour cream and salsa on the side.
Notes
You can use any color bell pepper you want. I typically use some red and some yellow. Green is less sweet but maybe you prefer it.