I found this recipe on the Real Mom Kitchen blog/website.  I changed a few things and included the recipe I followed below.  I thought it was really good and family friendly.  It was simple, healthy and could be adapted to the varied desires around my dinner table.  Dave and the girls had it wrapped in a whole wheat tortilla with cheese and sour cream.  I had mine on top of wilted greens (gluten free and Paleo).  Perfect!

  • 1 pound boneless, skinless chicken breasts, cut into strips
  • 2 TBS olive oil
  • 2 tsp chili powder
  • 2 tsp cumin
  • ½ tsp garlic powder
  • ½ tsp dried oregano
  • ¼ tsp salt
  • 1 (15 oz) can diced tomatoes
  • 1 medium onion, sliced
  • 1 large red bell pepper, seeded and sliced


  • Whole wheat tortillas
  • Toppings such as cheese, sour cream, and guacamole – if desired
  • Greens for wilting (Gluten free and Paleo version)
  1. Preheat the oven to 400 degrees.
  2. Spray/grease 13×9 baking dish
  3. In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt
  4. Add the chicken strips to the spice mixture, stir to coat.
  5. Next add the tomatoes, peppers, and onions to the bowl and stir to combine.
  6. Bake uncovered for 25-30 minutes or until chicken is cooked and the vegetables are tender.

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