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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 400 degrees Cut chicken crosswise into 5 or 6 strips. | 2. Toss with half the oil. | 3. Add the lime juice, chili powder, and cumin to chicken and mix. | 4. Set chicken mixture aside in the fridge to marinate, 30 minutes or longer. | 5. In a large roasting pan, combine onions and peppers, drizzle with remaining oil, and sprinkle with salt and pepper. | 6. Stir in chicken mixture. | 7. Sirring once or twice, roast in oven for 20 to 25 minutes, until chicken is no longer pink inside and vegetables are tender. | 8. Meanwhile, wrap tortillas tightly in foil and place in the oven for 10 minutes to heat. | 9. Transfer chicken and vegetables to a heated platter and serve with tortillas, lettuce, avaocados, salsa, and sour cream. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	1	lb	boneless skinless	780.1798	0.0	94.5741	41.9573
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
lime juice	1	tablespoon		3.7812	1.2735	0.0635	0.0106
chili powder	1	teaspoon		7.614	1.3419	0.3634	0.3856
cumin	1/2	teaspoon	ground	3.9375	0.4645	0.187	0.2338
onion	2		cut	120.0	28.02	3.3	0.3
red bell pepper	2		cut	-	-	-	-
salt pepper				-	-	-	-
tortilla	8			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.