This is a quick, easy, and healthy weeknight meal and can be easily altered to fit your family’s preferences. I like to serve this dish over brown rice, but you could serve it with tortillas, shredded Monterey Jack cheese, and any other toppings you may enjoy.
2 Tbsp chili powder
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp dried oregano
1/4 tsp cayenne pepper
1 1/2 tsp kosher salt
3 Tbsp vegetable oil, divided
1-1 1/2 lbs chicken breasts, thinly sliced cross-wise
1 white onion, peeled, halved and thinly sliced
1 red bell pepper, sliced into thin strips
1 green bell pepper, sliced into thin strips
1 yellow bell pepper, sliced into thin strips
1 cup prepared salsa, plus more for serving
1. Create the spice mixture: Place the first 6 ingredients together in a small bowl and stir to combine.
2. In a large skillet, heat 2 Tbsp vegetable oil over medium-high heat, until shimmering. Add the chicken and half the spice mixture to the skillet and sauté until the meat is cooked through, about 5 minutes. Remove the chicken to a plate and return the skillet to the stove top.
3. Add the remaining tablespoon of vegetable oil to the skillet. Once the oil is shimmering, add the onion to the skillet and sauté it until softened, about 5 minutes. Add the peppers and remaining spice mixture to the skillet and sauté until softened, about another 5 minutes. Once the vegetables are suitably soft, return the chicken to the skillet along with one cup prepared salsa. Stir to combine.
4. Lower the heat to medium-low, and allow the mixture to simmer for about 5-10 minutes, until the liquid from the salsa has almost completely evaporated. Serve hot over rice with additional prepared salsa, or with tortillas and fixings.