Preheat oven to 400 degrees.
In a bowl, combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt.
Mix chicken strips in bowl with oil and seasonings and stir to coat.
Place chicken strips in a greased 13x9 baking dish. Refrigerate for several hours to marinate.
Next add the tomatoes, peppers, 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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (169g)|
|Recipe Makes: 9 Servings|
|Calories from Fat: 24 (16%)|
|Amt Per Serving||% DV|
|Total Fat 2.6g||4 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 1.1g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 58.5mg||18 %|
|Sodium 362.9mg||13 %|
|Potassium 354.1mg||9 %|
|Total Carbohydrate 6g||2 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 5.4g|
|Protein 24.3g||35 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 150
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