I just need to say that I was blown away by the kind, loving, and supportive comments and notes that I got from my last post. I have to admit, I was scared to hit publish, but it was totally, completely, worth it in the end. Thank you.
I have been on the hunt for easy, healthy, and filling meals since the kids went back to school. After school can be really crazy at my house, so I like to get dinner started in the morning when I have more time. This is the perfect weeknight dinner. I make this about once a week now. I make the marinade and add the chicken, peppers, and onions to the bag to sit in the fridge all day. I get the toppings prepped and ready and when it is time to eat, I bake off the chicken, warm the tortillas, and put everything out on the counter. The kids can add what they want and everyone is happy. Cleanup is a breeze and everyone loves this dinner. Win. Win. Win.
When I make the marinade, I change it up every time. Sometimes I add a little honey, a little lime juice, you can flavor it anyway that you like.
3 Tablespoons olive oil
2 cloves garlic
1 teaspoon chipotle chili powder
1 teaspoon cumin
1/2 teaspoon oregano
1 teaspoon salt
1/2 teaspoon pepper
4 boneless chicken breasts, sliced into thin strips
1 red pepper, cut into thin strips
1 yellow pepper, cut into thin strips
1 red onion, cut into thin strips
Whole wheat tortillas
Add olive oil, garlic, chipotle powder, cumin, oregano, salt and pepper to a large Ziploc bag.
Add chicken strips, peppers, and onion to the bag.
Coat completely. You can do this ahead of time and keep in the fridge until you are ready to cook dinner.
Preheat oven to 400 degrees. Line a baking sheet with aluminum foil. Spread the chicken and vegetables in a single layer on the pan.
Bake for 20 to 25 minutes, or until cooked through.
Serve on tortillas and add lettuce, cheese, cilantro, sour cream and salsa. Spritz with lime. Adapted from Real Mom Kitchen.