Preheat the oven to 400 degrees. Slice chicken and veggies into strips.
Place chicken strips in a greased 13×9 baking dish.
In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt.
Drizzle the spice mixture over the chicken and stir to coat.
Mix diced tomatoes and green chilies in a bowl. You could also buy a can of diced tomatoes with green chilies already added, but I wanted to be sure my tomatoes had no salt added.
Next add the tomatoes, peppers, and onions to the dish and stir to combine.
Bake uncovered for 30-35 minutes or until chicken is cooked through and the vegetables are tender.
Serve on tortillas with desired toppings. I used the La Tortilla Factory Soft Wrap minis, along with nonfat Greek yogurt and mashed avocado!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (276g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 190 (100%)|
|Amt Per Serving||% DV|
|Total Fat 39.7g||53 %|
|Saturated Fat 1.3g||6 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 65.8mg||20 %|
|Sodium 337mg||12 %|
|Potassium 319.9mg||8 %|
|Total Carbohydrate 8.6g||3 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 5.5g|
|Protein 24.8g||35 %|
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Calories per serving: 190
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