1largeyellow onion, sliced lengthwise (root to tip) into 1/4-inch strips
1largered onion, sliced lengthwise (root to tip) into 1/4-inch strips
3bell peppers (various colors), sliced into 1/4-inch strips
2garlic cloves, minced
Cut thick chicken breasts so that the center thickness is around 1/2-inch to 3/4-inch thick.
Marinate chicken: Mix all the marinade ingredients together in a glass or plastic container. Add the chicken, mix well, cover and let marinate at room temperature for 1 hour or up to 8 hours in the fridge.
Remove the chicken from the marinade and sprinkle the chicken pieces with salt.
Heat a large frying pan on high heat for 1 to 2 minutes. Add a tablespoon of coconut oil to the pan. As soon as the oil begins to smoke, lay the chicken breast pieces in the pan. Work in batches if necessary.
Let the chicken cook undisturbed for 2-3 minutes, until you have a good sear. Once seared well on one side, turn the pieces over and cook for another 2-3 minutes until well seared on the second side.
Once seared on the second side, remove to a bowl (they will release a lot of juices) and cover with aluminum foil to rest for 5 minutes.
While the chicken is resting, cook the onions and peppers. Add another tablespoon of oil to the frying pan. Heat on high. As soon as the oil is hot, add the onions and peppers to the pan.
Use a metal spatula to scrape up some of the browned bits from the chicken and stir to coat the onions and peppers with the oil and brown bits. Spread the onions and peppers in an even layer in the pan.
Let them cook undisturbed for 2 minutes. You want them to sear with some blackening. Stir the vegetables and continue to cook for another 2 minutes.
Serve at right away with the peppers and onions, some warm tortillas, and sides of shredded cheese, salsa, and guacamole.