NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast strips

1 cup bell peppers

0.5 cup red onion

1 tbsp extra virgin olive oil

1 medium corn tortilla

0.5 tsp chili powder

0.5 tsp ground cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lime juice

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 400°F and line a large rimmed sheet pan with parchment paper for easy cleanup.

• 2

  Slice the chicken breast into thin, even strips and place them on the sheet pan along with the sliced bell peppers and red onion.

• 3

  Drizzle the extra virgin olive oil over the chicken and vegetables, then sprinkle evenly with chili powder, cumin, garlic powder, sea salt, and black pepper.

• 4

  Use your hands or tongs to toss everything together until the chicken and produce are thoroughly coated in the oil and spice blend.

• 5

  Spread the mixture out into a single layer, ensuring nothing is overcrowded so the vegetables can properly caramelize rather than steam.

• 6

  Roast in the oven for 18 to 20 minutes, or until the chicken is cooked through and the peppers have slightly charred edges.

• 7

  During the last 2 minutes of roasting, wrap the corn tortilla in foil and place it in the oven to warm through.

• 8

  Remove the pan from the oven, squeeze fresh lime juice over the top, and garnish with chopped cilantro before serving inside the warm tortilla.