Nutrition balance score
Great
Glycemic Index
29
Low
Glycemic Load
16
Moderate
Nutrition per serving
Calories607.1 kcal (30%)
Total Fat22.2 g (32%)
Carbs52 g (20%)
Sugars5.4 g (6%)
Protein48.8 g (98%)
Sodium1953.1 mg (98%)
Fiber5.9 g (21%)
% 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 poundbaby bell 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
shredded monterey jack cheese
guacamole
hot sauce
salsa
sour cream
for serving
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.
