• 5 lbs Chicken Breasts, cut into strips
  • 3 Bell Peppers (I used a mix of red, green, and yellow) cut into thin strips
  • 1 Red Onion
  • 2 Tbsp Chili Powder
  • 2 Tbsp Cumin
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Salt
  • Tortillas
  • Optional: Shredded lettuce, tomatoes, sour cream for topping; Pairs well with Mexican Rice

 

 

Instructions

 

  1. Cut chicken breasts, bell peppers, and onion into strips.
  2. Mix spices together in a bowl.
  3. Toss spices, chicken, and vegetables together and wrap them in foil.
  4. Cook on grill over indirect heat for 20 -25 minutes OR in oven at 400°F for 20 – 25 minutes or until chicken is cooked through.
  5. Serve with tortillas.

 

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