Prep time20 minutes
Cook Time25 minutes
Equipment: Kana Parchment Paper Sheets
1½ pounds boneless skinless chicken breasts or thighs, cut into strips
1 red onion, julienned
1 red bell pepper, julienned
1 green bell pepper, julienned
1 yellow bell pepper, julienned
1 jalapeño, thinly sliced
4 cloves garlic, peeled and thinly sliced
¼ cup olive oil
2 teaspoons cumin
2 teaspoons ancho chilli powder*
½ teaspoon cayenne pepper
2 teaspoons dried oregano
2 teaspoons kosher salt
1/8 cup cilantro, chopped
4 limes, cut into wedges
6-8 corn tortillas, lightly toasted
Preheat the oven to 425 degrees and line a large sheet pan with parchment paper.
In a large bowl add chicken, olive oil, onion, peppers, garlic, all dried spices, salt and pepper. Mix until combined.
Spread chicken and veggies evenly across the parchment-lined sheet pan. Bake 15- 20 mins until chicken is cooked through.
Garnish with cilantro and squeeze with lime to taste. Serve with toasted tortillas and lime wedges.
Homemade Corn Tortillas
Combine two cups of corn flour, ¼ tablespoon salt, and 1⅓ cups water in a bowl and stir until it forms a smooth dough. Separate the dough into 8 balls. Flatten the tortilla dough between two sheets of parchment paper using a tortilla press, or a rolling pin. Toast each tortilla in a skillet until lightly browned. Makes 8 tortillas.