Put all of this season’s fresh peppers to use in this easy, flavor-packed dinner.
Ingredients:
1 ½ pounds boneless chicken breasts, cut into thin strips
6 t smoky taco seasoning
2 sweet peppers, cut into strips
2 poblano peppers, cut into strips
1 red onion, cut into wedges
3 cloves garlic, minced
3 tablespoons olive oil
¼ cup chopped fresh cilantro leaves
1 package flour tortillas
grated cheddar, queso, hot sauce and sour cream, to serve
Preheat oven to 425 and lightly oil a baking sheet.
In a small bowl, combine taco seasoning, 1 1/4 teaspoons salt and 1 1/4 teaspoons pepper.
Place chicken, bell peppers, onion and garlic in a single layer onto the prepared baking sheet.
Drizzle olive oil over the chicken and veggies and combine.
Bake for 25 minutes, or until the chicken is completely cooked through and the vegetables are crisp-tender.
Sprinkle the cilantro over the top and serve immediately with warm tortillas.
