I am all about simple, clean recipes. I enjoy cooking but I am a busy mama so I like to keep time in the kitchen minimal. So hunting for clean and quick recipes is a must for me.
When I first came across this recipe I was so excited. Cut. Chop. Mix. Bake. Seemed like the perfect recipe for me. I have made this ahead of time by tossing everything together in the morning and putting in an airtight container in the fridge. Take it out 30 minutes before dinner, bake and dinner is served.
Another reason to love this recipe: high in protein, lots of veggies and low carb. It is also so versatile–eat it with salsa and tortilla chips, wrap in corn tortillas, enjoy it plain or top of a salad. The possibilities are really endless!
I love making this recipe when company comes over. It’s a low-stress meal, add a side or two like guacamole and chips and everyone seems to really enjoy it!
1 lb chicken breasts (sliced thinly)
1 red bell pepper (sliced)
1 green bell pepper (sliced)
1 yellow bell pepper (sliced)
1 onion (sliced)
1/2 cup olive oil
2 tsp chili powder
1 tsp cumin
1/2 tsp garlic powder
1 tsp salt
1/2 tsp ground pepper
1. Preheat oven to 400
2. In a small bowl combine oil, chili powder, cumin, garlic powder, salt and pepper.
3. Toss chicken, veggies and oil mixture together and spread evenly on a large sheet pan.
4. Bake for 25-30 minutes or until chicken is cooked and veggies are soft.