 Ingredients:
1½ lbs (24 oz.) skinless chicken breast strips
1 tbsp extra-virgin olive oil
2 tsp chili powder
1 tsp each cumin, smoked paprika and dried oregano
½ tsp each salt and garlic powder
3 sweet peppers, seeded and cut into strips
1 red onion, sliced into rounds
8 corn tortillas
¼ cup salsa
1 cup fresh chopped cilantro
1 lime, quartered
Method:
Preheat oven to 400°F. Line a baking sheet with parchment paper. Place chicken strips in a wide bowl, and coat with olive oil. Add chili powder, cumin, smoked paprika, oregano, salt and garlic powder. Stir to coat chicken evenly with spice mixture. Transfer chicken to lined baking sheet. Add sweet peppers and onion around chicken in single layer. Bake 20-25 minutes, or until chicken reaches 165°F internal temperature. Serve with tortillas, salsa, cilantro and lime wedges.
Makes 4 servings. Per serving:
395 calories | 46g protein | 8g total fat | 1g saturated fat | 4g mono fat | 2g poly fat | 39g carbohydrate | 7g sugar | 9g fiber | 452mg sodium
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