- 1 teaspoon chili powder
- 3/4 teaspoon ground cumin
- Kosher salt and freshly ground pepper
- 1 pound skinless, boneless chicken breasts
- 2 tablespoons extra-virgin olive oil
- 2 bell peppers (any color), sliced
- 1 red onion, sliced
- 2 cloves garlic, finely chopped
- 1/2 teaspoon grated lime zest, plus wedges for serving
- 8 corn tortillas
- 1/2 cup prepared pico de gallo or fresh salsa
- 1/3 cup crumbled cotija cheese (about 1 1/2 ounces)
Preheat the oven to 425 degrees F. Mix the chili powder, 1/2 teaspoon cumin, and 1/4 teaspoon each salt and pepper and rub on the chicken breasts.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken and cook, turning, until golden, 4 to 5 minutes. Transfer to a baking sheet, reserving the skillet, and bake until just cooked through, 8 to 10 minutes. Transfer to a cutting board to rest, 5 minutes.
Meanwhile, heat the remaining 1 tablespoon olive oil in the reserved skillet over medium heat. Add the bell peppers, onion, garlic and the remaining 1/4 teaspoon cumin and cook, stirring, until the vegetables are lightly browned, 8 minutes. Stir in the lime zest and 2 tablespoons water. Season with salt.
Wrap the tortillas in aluminum foil and warm in the oven, 5 minutes, then divide among plates. Slice the chicken. Top the tortillas with the chicken, bell pepper mixture, pico de gallo and cheese. Serve with lime wedges.
Per serving: Calories 372; Fat 13 g (Saturated 3 g); Cholesterol75 mg; Sodium 779 mg; Carbohydrate 33 g; Fiber 4 g; Protein 32 g
Photograph by Christopher Testani
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