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A serving of up to about half a cup of red bell pepper is low in fructose. This recipe contains only about 1/4 of a red bell pepper per serving, making it likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
Pat the chicken breasts dry and season all over with the chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper.
Heat 1 tbsp of the olive oil in a large skillet over medium-high heat until shimmering. Add the chicken and cook for 6–7 minutes per side, until the internal temperature reaches 165°F (74°C) on an instant-read thermometer and the exterior is deep golden. Transfer to a cutting board and let rest for 5 minutes, then shred or slice thinly.
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