- Adapted from number-2-pencil
- 1 1/2 pounds of chicken breast, sliced thin
- 1 green bell pepper, sliced into 1/4 inch slices
- 1 red bell pepper, sliced into 1/4 inch slices
- 1 small red onion, sliced into 1/4 inch slices
- 1 1/2 tablespoons of extra virgin olive oil
- 1 teaspoon of kosher salt
- several turns of freshly ground pepper
- 1 1/2 teaspoon of chili powder
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of onion powder
- 1/2 teaspoon of ground cumin
- 1/2 teaspoon of smoked paprika
- tortillas, warmed
- Optional:
- Cheese, Limes, Salsa, Avocado, you get the idea
- Preheat oven to 425 degrees.
- In a large bowl, combine onion, bell pepper, chicken slices, olive oil, salt and pepper and spices. Toss to combine. Spread chicken, bell peppers and onions on baking sheet.
- Cook at 425 degrees for about 20 minutes, until chicken reaches 165 degrees. Then turn oven to broil and cook for additional 1-2 minutes just letting the veggies pick up some color. Watch carefully to make sure they don't start to burn.
- In the last five minutes of cooking, not while the broiler is on, let tortillas wrapped in foil warm in the oven. Serve in warm tortillas.
