Ingredients

The following ingredients have 4 Servings
  • 16 oz boneless skinless chicken breasts
  • 1 red bell pepper (cut into strips)
  • 1 green or poblano pepper (cut into strips)
  • 1 medium onion (cut into strips)
  • 3 tbsp lime juice
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • pinch ancho or Mexican chili powder (  to taste)
  • salt and pepper to taste
  • 2 tsp olive oil
  • 8 reduced-carb whole wheat flour tortillas (or corn tortillas for gf)
  • 1/2 cup reduced fat shredded Mexican cheese
  • reduced fat sour cream (optional)
  • guacamole (optional)

Instruction

  • Marinate the chicken with lime juice, and season with chile powder, salt, pepper, garlic powder and cumin.
  • Season vegetables with salt and pepper and toss with olive oil.
  • To grill the onions and peppers outside on the grill, use a cast iron skillet and grill covered over medium heat until tender, about 15 minutes. Or, to cook them indoors, you can use a large skillet on the stove over medium heat for 16 to 18 minutes, covered until the onions and peppers are soft.
  • Heat an outdoor grill or indoor grill pan over medium heat; grill chicken until cooked through, about 8 minutes on each side.
  • Transfer to a cutting board when done and cut into strips. Once cooked, combine with the peppers and onions.
  • Serve immediately with warmed tortillas, cheese and toppings.