Description
A vibrant and flavorful Tex-Mex dish featuring tender, thinly sliced chicken breasts sautéed with colorful bell peppers and spicy jalapeños. Enhanced with garlic, onion, and a tangy soy-honey-lime sauce, this gluten-free recipe comes together quickly on the stovetop for a delicious, healthy main course perfect for weeknight dinners.
Ingredients
Scale
Chicken
- 1 pound boneless, skinless chicken breasts, thinly sliced
- 2 tablespoons olive oil (divided)
- Salt and black pepper to taste
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
Vegetables
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 2 fresh jalapeños, thinly sliced (seeds removed for less heat if desired)
- 3 garlic cloves, minced
- 1 small onion, sliced
Sauce & Garnish
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon lime juice
- Optional: chopped cilantro for garnish
Instructions
- Prepare the chicken: Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Season the thinly sliced chicken breasts with salt, black pepper, ground cumin, and smoked paprika. Add the chicken to the skillet and cook, stirring occasionally, until browned and cooked through, about 6–8 minutes. Remove the chicken from the skillet and set aside.
- Sauté aromatics and jalapeños: In the same skillet, add the remaining tablespoon of olive oil. Add the sliced onion, minced garlic, and thinly sliced jalapeños. Sauté for 2–3 minutes until fragrant and the onion begins to soften.
- Cook the bell peppers: Add the sliced red, green, and yellow bell peppers to the skillet. Stir well and cook for another 4–5 minutes until the peppers are slightly tender but still maintain a crisp texture.
- Combine chicken and sauce: Return the cooked chicken to the skillet with the vegetables. Add soy sauce, honey, and lime juice. Toss everything together gently to coat the chicken and vegetables evenly with the sauce. Cook for an additional 2 minutes to heat through and allow flavors to meld.
- Garnish and serve: Remove from heat. Optionally sprinkle chopped cilantro over the dish before serving hot. Enjoy it as is or alongside rice, quinoa, or lettuce wraps for a low-carb option.
Notes
- Adjust the level of heat by adding more or fewer jalapeños, or keep the seeds in for extra spiciness.
- This dish pairs wonderfully with rice, quinoa, or lettuce wraps for a low-carb alternative.
- For deeper flavor, marinate the chicken in lime juice and spices for 30 minutes before cooking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
