Ingredients
3 tbsp. extra-virgin olive oil, divided
Juice of 1 lime
2 tsp. ground cumin
2 tsp. chili powder
Pinch of cayenne
1 lb. boneless skinless chicken breasts, thinly sliced
kosher salt
Freshly ground black pepper
1 large onion, thinly sliced
4 bell peppers, seeded and sliced
4 slices Monterey jack
Toasted baguettes, for serving
Chopped fresh cilantro, for garnish
Lime wedges, for serving
Preparation
Step 1In a large bowl, combine 2 tablespoons olive oil, lime juice, cumin, chili powder, and cayenne. Add chicken and season with salt and pepper. Toss until combined. Let marinate while you start cooking the onions and peppers.Step 2In a large skillet over medium heat, heat remaining olive oil. Add peppers and onions and cook until tender, 8 minutes. Create a circle in the center of the skillet and add chicken. Toss until combined and cook until chicken is golden and no longer pink, 10 minutes.Step 3Add cheese and cover with a lid to let melt, 2 minutes.Step 4Serve cheesy chicken and peppers on toasted baguettes. Garnish with cilantro and squeeze with lime.
