This delicious dinner can be prepped ahead and tossed in the oven for crazy weeknights where you still want a wholesome home-cooked meal!
Servings: 4
Prep: 10 minutes
Cook: 25 minutes
Ingredients
2 lbs boneless, skinless chicken breast
2 bell peppers (use only red for low-FODMAP)
1 red onion (omit for low-FODMAP)
1 tsp salt
1 tsp cumin
1 tbsp chili powder
1/2 tsp black pepper
2 tsp neutral oil (i.e. canola or avocado oil)
To Serve: Corn tortillas, shredded mexican cheese, salsa (my favorite low-FODMAP salsa linked here!)
Instructions
Preheat oven to 425 F.
Slice the chicken into very thin slices. Slice the bell peppers into strips. Slice the onion into strips (if using). Lay all ingredients on sheet pan as shown in image.
Sprinkle all seasonings evenly over pan. Drizzle with oil, then toss gently to distribute.
Bake for 25 minutes or until chicken is cooked through.
Serve with corn tortillas and toppings of your choice!
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