This is my favorite Mexican dish as I like eating with my hands. The crunchy veg combined with the moist, juicy slices of chicken breast spiced in cumin is a piece of heaven for me!
- For the chicken
- 3 chicken breasts
- 1 tablespoon lemon juice
- 1/2 teaspoon of salt
- freshly cracked black pepper
- 1/2 teaspoon cumin
- 1 teaspoon olive oil
- For the vegetables
- 3 green bell peppers, seeded and sliced
- 2 onions, peeled and sliced
- generous pinch of cumin
Combine the cumin, salt, pepper, lemon juice and olive oil to make the marinade for the chicken.
Marinade the chicken in the spices for at least 30 minutes, preferably 1-2 hours.
Preheat the oven to 200 degrees Celsius.
Add 1 tablespoon of oil to an ovenproof skillet. Heat on high until the oil is hot.
Sear the chicken on both sides, about 2 minutes on each side.
Place the pan with the chicken in the oven and bake for about 15 minutes or until done (the juice inside the chicken should be clear when you cut into it).
In the meantime, fry the onions in a skillet with 1 tablespoon of oil.
When the onion is translucent and slightly brown, add the bell peppers and saute for 3 minutes.
Add a generous pinch of cumin and salt to the vegetables and saute until the peppers are cooked but still al dente.
Remove the chicken from the oven and allow to rest for 5 minutes. Slice the chicken against the grain.
Serve the vegetables in a large dish with the slices of chicken on top.
Serve with tortillas and all the sides.