Ingredients

The following ingredients have 4 Servings
  • 3 tri-color bell peppers (seeded and sliced)
  • 1 medium yellow or red onion (sliced)
  • 1 ¼ lb. boneless chicken breasts (sliced into small strips)
  • 2 Tablespoons olive oil
  • 3 cloves garlic (minced)
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon oregano
  • 1 teaspoon fine sea salt
  • ½ teaspoon ground pepper
  • Juice from one lime (about 2 Tablespoons)
  • ¼ cup chopped fresh cilantro (plus more for topping if desired)
  • 8 flour or corn tortillas
  • Optional toppings: Salsa or pico de gallo (sour cream or full fat greek yogurt, Guacamole or avocado, shredded cheese, and hot sauce)

Instruction

  • Preheat oven to 425°.
  • Add bell peppers, onion and chicken into a bowl. Toss with oil, garlic and spices.
  • Spread onto a large baking sheet and bake for 15-20 minutes, tossing at the 10-minute mark. You can bump the heat to broil for the last 2-3 minutes to get a little char on everything if desired. I did 18 minutes total – baked for 15 minutes and then 3 minutes on a high broil (500°F).
  • Top chicken mixture with fresh cilantro and drizzle on lime juice. Toss to combine.
  • Serve chicken and veggies in warm tortillas with toppings of choice. I recommend guacamole, salsa, cheese and hot sauce.