Southwestern Chicken and Bell Peppers

Tender chicken breast and colorful bell peppers seasoned with a mild Southwestern blend, roasted on a single sheet pan for an easy and delicious meal.

• Prep: 10 min
• Cook: 18 min
• Total: 28 min
• Servings: 4
• Cuisine: American
• Difficulty: Easy
• Cost: $2.54/serving

Dietary

• Nut-Free
• Dairy-Free
• Egg-Free
• High-Protein
• Low-Sugar

Tags

• sheet pan
• roast
• quick
• healthy
• savory
• tangy

Ingredients

• 1.25 pound chicken breast (boneless, skinless, cut into 1-inch pieces)
• 2 bell peppers (seeded and sliced)
• 0.5 yellow onion (medium, sliced)
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 0.5 teaspoon chili powder (mild)
• 0.25 teaspoon garlic powder
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 4 flour tortillas (warmed)
• 0.25 cup sour cream
• 0.25 cup salsa (mild)

Instructions

1. Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper for easier cleanup.
2. In a large bowl, combine 1 1/4 pounds of chicken breast, 2 sliced bell peppers, and 1/2 of a sliced yellow onion. Drizzle with 1 tablespoon of olive oil.
3. Add 1 teaspoon of ground cumin, 1/2 teaspoon of mild chili powder, 1/4 teaspoon of garlic powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to the chicken and vegetables. Toss to coat evenly.
4. Spread the chicken and vegetable mixture in a single layer on the prepared baking sheet.
5. Roast for 15-18 minutes, or until the chicken is cooked through and the vegetables are tender-crisp. You can stir halfway through cooking if desired.
6. Serve the chicken and bell pepper mixture inside warmed flour tortillas, with sour cream and mild salsa on the side if desired.

Nutrition (per serving)

• Calories: 359
• Protein: 36.3 g
• Carbohydrates: 29.7 g
• Fat: 7.4 g
• Fiber: 2.4 g
• Sodium: 751 mg
• Saturated Fat: 2.1 g
• Sugar: 5 g
• Cholesterol: 100 mg