Prep time: 10 minutes

Cook time: 20-25 minutes

Recipe makes: 4 servings

Ingredients:

• 1 lb. boneless, skinless chicken breasts cut into ½-inch strips
• 1 red bell pepper, de-seeded and cut into 1- to 2-inch strips
• 1 yellow bell pepper, de-seeded and cut into 1- to 2-inch strips
• 1 orange bell pepper, de-seeded and cut into 1- to 2-inch strips
• 1 medium onion, peeled and cut into 1- to 2-inch strips
• 1 tsp. cumin
• ½ tsp. salt substitute
• ½ tsp. black pepper
• 2 tbs. canola oil or olive oil
• 8 6-inch corn tortillas
• fat-free sour cream, for serving (optional)
• cilantro for garnish (optional)

Equipment and supplies:

• Measuring spoons
• Knives and cutting boards
• Large bowl
• Baking dish (13"x9")
• Cooking spray

Instructions:

1. Preheat oven to 400°F (204°C). Chop chicken and vegetables on separate cutting boards.
2. Spray baking dish with cooking spray. In a large bowl toss together chicken, peppers, onion, cumin, salt substitute, pepper, and canola oil until well coated.
3. Bake uncovered for 20-25 minutes or until chicken is cooked through and vegetables are tender. Serve alongside corn tortillas and top with cilantro and sour cream.

Reviewed by: Meredith Parkinson, RD