SUPPLIES & TOOLS:
- 2 Medium red bell peppers
- 1 Medium green bell pepper
- 1 Medium sweet yellow onion
- 1 Tablespoon fresh garlic
- 2 Pounds boneless, skinless chicken
- 3 Tablespoons salt-free Mexican seasoning blend
- 1 Tablespoon vegetable oil
- 1 Teaspoon salt
- 2 Tablespoons fresh cilantro
- Sheet Pan
DIRECTIONS:
- Preheat oven to 400F.
- Prepare baking pan with vegetable pan spray.
- Prep vegetables and chicken, wash vegetables, cut chicken and vegetables to desired size.
- In large bowl, toss all ingredients until evenly coated. Spread in an even layer on prepared pan.
- Bake 30-35 minutes, or until chicken is golden brown and cooked through, stirring after 20 minutes.
- Sprinkle with cilantro.
- Serve warm with tortillas, sour cream, salsa and cheese.