Charred peppers, onions, and seasoned chicken over rice with a hit of lime.
Ingredients
Chicken breast1 lb
Bell peppers3
Yellow onion1
Lime1
White rice1 cup
Taco seasoning1 packet
Vegetable oilsplash
Flour tortillasoptional
Steps
Rinse 1 cup rice, then combine it with 2 cups water and ½ tsp salt in a small pot; bring to a boil, cover, and simmer on low 15 minutes. Start the rice first — everything else fits inside its cook time.
Pat the chicken dry and slice it into ½-inch strips; slice the bell peppers and onion into ¼-inch strips.
Toss the chicken with half the taco seasoning and a splash of vegetable oil; toss the peppers and onion with the rest.
Heat a large skillet over high with a splash of oil until shimmering. Sear the chicken in a single layer 5–6 minutes, turning once, until no longer pink in the center (165°F); move it to a plate.
Add the peppers and onion to the hot skillet and cook 5–6 minutes, stirring only occasionally so they pick up real char.
Return the chicken with 2 tbsp water, scrape up the browned bits, and toss 1 minute to coat everything in the pan juices.
Fluff the rice into bowls, pile the chicken and veg on top, and squeeze the lime over everything. Warm the tortillas in the empty skillet if you're using them.
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