Nutrition balance score
Great
Glycemic Index
27
Low
Glycemic Load
14
Moderate
Nutrition per serving
Calories559.6 kcal (28%)
Total Fat18.6 g (27%)
Carbs50.2 g (19%)
Sugars9 g (10%)
Protein46.6 g (93%)
Sodium1658.6 mg (83%)
Fiber6.3 g (23%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1 tablespoonchili powder
2 teaspoonskosher salt
1 teaspoonfreshly ground black pepper
½ tablespoongarlic powder
Mexican seasoning
if desired
1 poundbell peppers
halved, stemmed and seeded
1yellow onion
large, halved and thinly sliced
2 tablespoonsextra-virgin olive oil
1.5 poundsboneless skinless chicken breast
1lime
juice of, plus lime wedges, for serving
8flour tortillas
medium, warmed
Instructions
Step 1
Preheat the broiler to high. Line a rimmed baking sheet with foil. If preparing more than the baseline 4 servings, prepare two rimmed baking sheets with foil.
Step 2
Combine the chili powder, 2 teaspoons salt, 1 teaspoon pepper, and the optional Mexican seasoning (if desired) in a small bowl.
Step 3
Slice peppers and onions into thin strips.
Step 4
Put the peppers and onions on the prepared baking sheet, drizzle with 1 tablespoon of the oil and season with half the chili powder mixture. Broil until softened and starting to char, about 10 minutes.
Step 5
Meanwhile, cut the chicken into 1/4-inch-thick slices and toss in a large bowl with the remaining chili powder mixture and 1 tablespoon oil.
Step 6
Scatter the chicken on top of the peppers and onions and return the baking sheet to the broiler until the chicken is cooked through and starting to brown, about 6 minutes more (double check that all of the chicken is cooked through completely).
Step 7
Drizzle with the lime juice.
Step 8
Serve with the warmed tortillas, Monterey Jack cheese, guacamole, hot sauce, salsa, sour cream and lime wedges.
