Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | pound, raw | Chicken breasts boneless skinless | 2 | tablespoons | olive oil | 2 | teaspoons | chili powder | 2 | teaspoons | Spices, ground cumin | 1/2 | teaspoon | garlic powder | 1/2 | teaspoon | oregano | 1/4 | teaspoon | salt | 1 | ounce | diced tomatoes 14. 5 ounce can | 1 | pepper | red pepper | 1 | onion | 1 CUP DICED ONION RAW | 1/2 | cup | chopped green chili peppers (7 ounce can) | 12 | tortillas (approx 7-8" dia) | Tortillas, whole-wheat |
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Steps
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Sequence
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Step
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| 1 | 1. Preheat the oven to 400 degrees. Place chicken strips in a greased 13×9 baking dish. | 2 | 2. In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt | 3 | 3. Drizzle the spice mixture over the chicken and stir to coat. | 4 | 4. Next add the tomatoes, peppers, and onions to the dish and stir to combine. | 5 | 5. Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender. Serve on tortillas with desired toppings. |
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