one pound boneless, skinless chicken breasts cut into strips about 3 chicken breast halves
1 onion sliced
5-6 cups sliced bell peppers about 3 peppers
10 ounces diced tomatoes with chiles mild or hot
2 teaspoons chili powder
½ teaspoon cumin
¼ teaspoon seasoning salt
1 tablespoon olive oil
black pepper to taste
flour or corn tortillas for serving
Preheat oven to 425°F.
Drain tomatoes well. Stir together chicken, onion, diced tomatoes, chili powder, cumin, seasoning salt, olive oil, and pepper. Place in a 9x13 pan and bake 15 minutes.
Remove from oven and stir in bell peppers. Bake an additional 10 minutes. Remove from oven and squeeze lime over the mixture.
Meanwhile, heat tortillas according to package directions.
Serve chicken mixture in tortillas with desired toppings.