Ingredients:
- 1 lb boneless, skinless chicken breast, thinly sliced
- 1 red bell pepper, seeds removed and thinly sliced
- 1 green bell pepper, seeds removed and thinly sliced
- 1 orange bell pepper, seeds removed and thinly sliced
- ½ red onion, thinly sliced
- ¼ cup Bella Nonnas Persian Lime Olive Oil
- 2 teaspoons coarse salt
- 1 ½ teaspoons cumin
- 1 ½ teaspoons ancho chili powder
- ½ teaspoon ground black pepper
- ½ teaspoon chili pepper flakes
- ½ teaspoon cayenne pepper
- 1 teaspoon garlic powder
- ½ teaspoon ground Mexican oregano
- 1 tablespoon lime juice (about ½ lime)
Instructions:
Preheat oven to 400°F. Mix all spices, including salt, in a small bowl.
Toss chicken, veggies, Olive Oil, and spices together on a sheet pan. Spread out into an even layer.
Bake for 20-25 minutes until veggies are soft and chicken is cooked through and reaches 165°F when temped. Drain any excess liquid.
Drizzle lime juice over chicken and veggies. Serve in warm tortillas with fresh cilantro, avocado, and sour cream.
