Serves 4


  • Eight 6-inch flour tortillas
  • 2 bell peppers (any color), seeded and cut lengthwise into thick slices
  • 1 small red or yellow onion, halved lengthwise and cut into thick slices
  • 1/2 pint cherry tomatoes, halved if very large
  • 2 boneless, skinless chicken breasts (about 1 pound total), cut lengthwise into 1/2-inch-thick slices
  • 3 Tbsp. vegetable oil
  • 1 tsp. chili powder
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • 1/2 tsp. garlic powder, or 2 garlic cloves, minced
  • Salt and pepper
  • 2 Tbsp. fresh lime juice
  • Large handful of fresh cilantro, chopped
  • Shredded sharp cheddar cheese, for serving
  • Sliced avocado, for serving
  • Sour cream, for serving


    Preheat the oven to 425°, with a rack in the middle position. Wrap the tortillas in foil and set aside. Put the peppers, onions and tomatoes on an 18-by-13-inch sheet pan (lined with parchment paper or foil for easier cleanup, if you like) and top with the chicken. Sprinkle with the oil, chili powder, cumin, coriander and garlic powder, then season generously with salt and pepper.

    Using your hands, combine well, then spread the ingredients out across the pan. Bake until the chicken is just cooked through, about 20 minutes, tossing the ingredients halfway through. Put the foil-wrapped tortillas in the oven about 5 minutes before the chicken is done to warm them.

    Remove the pan from the oven, sprinkle the chicken and vegetables with the lime juice and cilantro, then check the seasonings. Spoon the chicken mixture onto the warm tortillas and serve with the toppings.

    From The Dinner Plan by Kathy Brennan and Caroline Campion, published by ABRAMS © 2017.

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