NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium bell pepper

0.5 medium red onion

0.5 tbsp olive oil

0.5 tsp chili powder

0.25 tsp cumin

0.25 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 medium corn tortilla

0.25 whole avocado

1 tsp lime juice

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.

• 2

  Slice the chicken breast, bell pepper, and red onion into thin, uniform strips to ensure even cooking.

• 3

  Place the chicken and vegetables on the sheet pan, drizzle with olive oil, and sprinkle with chili powder, cumin, smoked paprika, sea salt, and black pepper.

• 4

  Toss everything together until well-coated, then spread into a single layer across the pan.

• 5

  Roast for 18 to 20 minutes, or until the chicken is cooked through and the vegetables are tender with slightly charred edges.

• 6

  While the chicken roasts, warm the corn tortilla in a dry skillet over medium heat for 30 seconds per side.

• 7

  Slice the avocado and squeeze fresh lime juice over the roasted chicken and vegetables before serving inside the warm tortilla.