Servings – 4

This recipe is NOT for the initial / accelerated stage of the program.

[recipe-ingredients]

• 1 lb. boneless, skinless chicken breasts, cut into strips
• 2 Tbsp. canola oil
• 2 tsp. chili powder
• 1 ½ tsp. cumin
• ½ tsp. garlic powder
• ½ tsp. dried oregano
• ¼ tsp. salt
• 1 (15 oz.) can no-salt added, diced tomatoes
• 1 medium onion, sliced
• ½ red bell pepper, cut into strips
• ½ green bell pepper, cut into strips

[recipe-directions]

1. Preheat the oven to 400°F.
2. Place chicken strips in a greased 13-inch × 9-inch baking dish.
3. In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt.
4. Drizzle the spice mixture over the chicken and stir to coat.
5. Next add the tomatoes, peppers, and onions to the dish and stir to combine.
6. Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender.

Serve with cauliflower rice or a side salad.