Seasoned chicken gets seared until deep golden, then rests and shreds into juicy, spiced strips that pair perfectly with sweet caramelized peppers and onions. Melty shredded cheese ties each fold together, and a few minutes in a hot skillet gives you that signature crisp, golden crust on the outside while everything inside turns gooey and warm. Cilantro and a squeeze of fresh lime brighten every wedge, making this a satisfying dinner you can portion out for the whole table. It's an easy weeknight win that fits neatly into a gluten free rotation, no special equipment or techniques required beyond a good hot skillet. Cut into wedges and serve hot for a lunch or dinner that disappears fast.
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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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