Ingredients

The following ingredients have 4 Servings
  • 1 1/2 pounds boneless skinless chicken breasts, cut into strips
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon chipotle chili powder
  • 2 teaspoons smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • kosher salt and black pepper
  • 2 bell peppers, sliced
  • 1 yellow onion, thinly sliced
  • 6-8 small flour tortillas, warmed
  • crumbled cotija or shredded cheddar cheese, for serving
  • mashed avocado and limes, for serving
  • 6 small tomatillos, husked
  • 1 jalapeño
  • 4 green onions
  • juice of 1 lime
  • 1/4 cup cilantro, roughly chopped
  • 1 cup diced pineapple

Instruction

  • 1. Preheat the oven to 425 degrees F. 2. On a baking sheet, toss together the chicken, olive oil, chili powder, smoked paprika, oregano, garlic powder, and a pinch each of salt and pepper. Arrange in a single layer on one side of the pan. In the middle of the pan, toss the bell peppers, onions, 1 tablespoon olive oil, and a pinch of salt and pepper together. To the remaining 1/3 of the pan, add the tomatillos, jalapeño, and green onions. Transfer to the oven and roast 20-25 minutes or until the chicken is cooked and the tomatillos lightly charred. 3. Set the chicken, peppers, and onions aside. 4. To make the salsa: de-seed the jalapeño, if desired. To a blender, add the roasted tomatillos, jalapeño, green onions, lime juice, and cilantro. Pulse until smooth. Stir in the pineapple and a pinch of salt. 5. Stuff the chicken, peppers, and onions into the warmed tortillas, and top with the salsa, avocado, and cheese. Enjoy!