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Description
Food Network Magazine
Ingredients
US|METRIC
4 SERVINGS
- 1 tsp. chili powder
- 3/4 tsp. ground cumin
- freshly ground pepper
- 1 lb. skinless boneless chicken breasts
- 2 Tbsp. EVOO
- 2 bell peppers (sliced)
- 1 red onion (sliced)
- 2 cloves garlic (finely chopped)
- 1/2 tsp. lime zest (grated, plus wedges for serving)
- 8 corn tortillas
- 1/2 cup pico de gallo (prepared, or fresh salsa)
- 1/3 cup cotija cheese (crumbled, about 1 ½ ounces)
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Directions
- Preheat oven to 425F. Mix the chili powder, ½ tsp cumin, and ¼ tsp each salt and pepper and rub on the chicken breasts.
- Heat 1 tbsp oil in a large skillet over medium-high heat. Add the chicken and cook, turning, until golden, 4-5 minutes. Transfer to a baking sheet, reserving the skillet, and bake until just cooked through, 8-10 minutes. Transfer to a cutting board to rest, 5 minutes.
- Meanwhile, heat the remaining 1 tbsp oil in the reserved skillet over medium heat. Add the bell peppers, onion, garlic, and remaining ¼ tsp cumin and cook, stirring, until the vegetables are lightly browned, 8 minutes. Stir in the lime zest and 2 tbsp water. Season with salt.
- Wrap the tortillas in foil and warm in the oven, 5 minutes, then divide among plates. Slice the chicken. Top the tortillas with chicken, bell pepper mixture, pico de gallo and cheese. Serve with lime wedges.
NutritionView More
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410Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories410Calories from Fat150 |
% DAILY VALUE |
Total Fat17g26% |
Saturated Fat5g25% |
Trans Fat |
Cholesterol90mg30% |
Sodium740mg31% |
Potassium730mg21% |
Protein34g |
Calories from Fat150 |
% DAILY VALUE |
Total Carbohydrate33g11% |
Dietary Fiber6g24% |
Sugars5g |
Vitamin A15% |
Vitamin C90% |
Calcium30% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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