Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, sliced into 1/2-inch strips
- 3 large bell peppers (red, yellow, and green), sliced into strips
- 1 large red onion, thinly sliced
- 2 tablespoons olive oil or avocado oil
- 1 tablespoon fresh lime juice
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon cracked black pepper
- Optional for serving: Warm tortillas, sliced avocado, sour cream, and fresh cilantro
Instructions
- Start by slicing your chicken breasts into even, thin strips. Do the same with your bell peppers and red onion. Try to keep all the pieces roughly the same width so they cook at the same rate. Place the chicken and vegetables into a large mixing bowl.
- Drizzle the olive oil and lime juice over the chicken and vegetable mixture. In a small ramekin, whisk together the chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper. Sprinkle the seasoning over the bowl and toss everything thoroughly with tongs until every piece is well-coated in oil and spices.
- Preheat your air fryer to 380°F (193°C). Place the chicken and vegetable mixture into the air fryer basket. Spread them out as much as possible, though some overlapping is fine. Cook for 15 to 18 minutes. Halfway through the cooking time, pull out the basket and give it a vigorous shake to ensure even browning and crisping.
- Check the chicken to ensure it has reached an internal temperature of 165°F. Once the vegetables are charred at the edges and the chicken is golden, remove from the air fryer. Serve immediately with warm flour or corn tortillas and your favorite toppings like avocado, salsa, or a squeeze of fresh lime.
- Cook Time: 30 minutes