Easy Chicken Recipe for Tacos, Quesadillas, Burritos

Add the following ingredients to a bowl: 1 tablespoon chile powder, 1/4 teaspoon salt, freshly cracked black pepper (approx. 1/4 teaspoon), and a glug of olive oil.

Slice the chicken breast in half lengthwise, and then chop it up into bite-sized pieces. Add the chopped up chicken to the bowl and combine well.

Roughly chop 1/4 onion. I usually just cut an onion in half, cut off the top, then cut that in half and chop it up. (Be sure to use a different cutting board and knife to chop up the onion. If using only one cutting board always give the board and knife a thorough washing after cutting chicken with it.)

Add the chopped onion to a skillet along with a glug of olive oil. I usually use a bit over medium heat on my stove. When the onion is sizzling you can push it aside and add the chicken, forming a single layer. Once the first side has cooked almost all the way through and most of the pink color is gone, give the chicken a flip and cook the second side for 1-2 minutes or until all of the pink color is gone.

Serve immediately. To keep it warm longer you can put it in a new bowl and cover with foil.