Ingredients
1½lbschicken beast,boneless skinless, sliced into thin strips
1tbspchili powder
1tspcumin
1tsppaprika
1tspgarlic powder
3tbspolive oil,divided
1green bell pepper,seeded and sliced
1poblano pepper,sliced
1sweet onion,sliced thin
8small flour tortillas
1cuprice,steamed
¾lbtomatillos,husks removed
4garlic cloves,peeled
½cupfresh cilantro
½cupwhite onion,diced
1tbsplime juice
¼tspcumin
½tspsalt
Preparation
Preheat the oven to 425 degrees F.
In a large bowl, toss the sliced chicken with the chili powder, cumin, paprika, garlic powder, and 2 tablespoons of olive oil. Place on one side of a rimmed baking sheet in one even layer.
Toss the bell pepper, poblano pepper, and onion with the remaining 1 tablespoon and set on the other side of the baking sheet.
Transfer to the oven and bake for 25 to 35 minutes or until the chicken is cooked through and the peppers begin to brown. Remove from the oven and toss everything together.
Serve with warmed tortillas and top with steamed rice and salsa verde.
Set the oven to broil.
Remove the outer husks from the tomatillos and rinse. Place on a rimmed baking sheet and broil for 10 to 15 minutes or until tomatillos begin to brown on top.
Remove from the oven and place in a blender or food processor. Add the garlic, cilantro, lime juice, cumin, and salt. Pulse until desired consistency is reached.
Serve immediately or store in an air-tight container in the fridge for up to 5 days.
