This is a fantastic weeknight dinner. Prep time is less than 10 minutes! A little chopping, opening a can, a little mixing and you’re done, the oven does the rest of the work! You can customize it however you like as well, more onions, peppers, etc… Toppings are the same way, whatever you like! We did shredded cheese and avocado, simple and delicious!
recipe slightly adapted from: realmomkitchen.com
1 pound boneless, skinless chicken breast, trimmed of fat and cut into strips
1 tablespoon vegetable or olive oil
2 tsp. chili powder
2 tsp. cumin
1 tsp. garlic powder
1/4 tsp. salt
1 (15 oz.) can diced tomatoes with green chilies (RoTel)
1 medium onion, sliced
Preheat the oven to 400 degrees. Place chicken strips in a greased 13×9 baking dish.
In a small bowl combine the oil, chili powder, cumin, garlic powder, and salt. Drizzle the spice mixture over the chicken and stir to coat.
Next add the tomatoes, and onions to the dish and stir to combine.
Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender. Serve on tortillas with desired toppings.