Makes 2 Servings
Macros: 231 Cal, Fat 10g, Carbs 8g, Fibre 2g, Protein 27g
227 grams Chicken Breast (boneless, skinless, cut into strips)
1/2 Yellow Bell Pepper (medium, sliced)
1/2 Red Bell Pepper (medium, sliced)
1/2 Orange Bell Pepper (medium, sliced)
1 tbsp Extra Virgin Olive Oil
1 tbsp Taco Seasoning
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
Add the chicken and peppers to the baking sheet. Add the oil and taco seasoning and toss to coat.
Spread the chicken and peppers out into an even layer on the baking sheet. Cook for 20 to 25 minutes or until the chicken is cooked through.
Divide evenly between plates and enjoy!
Leftovers: Refrigerate in an airtight container for up to three days.
Serving Size: One serving is equal to approximately one cup.
More Flavour: Add black beans. Squeeze some lime juice on top when serving. Top with green onions, cilantro, sour cream, cheese, guacamole, and/or salsa.
Serve it With: Corn tortillas and/or tortilla chips. Serve with lettuce to make into lettuce wraps