Ingredients:

• 2 boneless, skinless chicken breasts (sliced into strips)
• 1 tablespoon olive oil
• 1 red bell pepper (sliced)
• 1 yellow bell pepper (sliced)
• 1 green bell pepper (sliced)
• 1 onion (sliced)
• 2 cloves garlic (minced)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 lime (juiced)
• 1 tablespoon fresh cilantro (chopped)
• Flour or corn tortillas
• Optional toppings: sour cream, guacamole, salsa, cheese, or jalapeños

Instructions:

1. Prepare the chicken: In a bowl, toss the chicken strips with 1/2 teaspoon of cumin, chili powder, paprika, salt, and black pepper. Drizzle with 1 tablespoon of olive oil, then squeeze the lime juice over the chicken and let it marinate for about 10–15 minutes.

2. Heat the skillet: Place the Platinum Medium Gourmet Skillet over medium-high heat. Add a little olive oil, then once the skillet is hot, add the seasoned chicken strips. Cook for about 5–7 minutes, stirring occasionally, until the chicken is golden and cooked through. Remove the chicken from the skillet and set it aside.

3. Cook the vegetables: In the same skillet, add a bit more olive oil if needed. Add the sliced bell peppers, onion, and garlic. Sauté for about 5–7 minutes, or until the vegetables soften and start to caramelize.

4. Combine: Once the veggies are tender, return the chicken to the skillet and mix everything together. Allow it to cook for another 2–3 minutes to heat through.

5. Serve: Remove from heat and garnish with fresh cilantro. Serve the chicken and veggies in warm tortillas, and add any toppings you prefer, like sour cream, guacamole, salsa, cheese, or jalapeños.