This is one my favorite go-to meals for dinner. It's healthy and fast cooking with just a little assembly for eating.
I marinated the chicken for a few hours in the following:
2 tablespoons olive oil
3 tablespoons lime juice
2 cloves garlic 2 tbsp chopped cilantro
1/2 jalapeno, seeded and finely chopped
Salt and pepper
1 tsp each cumin, ground coriander, chili powder and paprika
Heat oven to 275*F and wrap tortillas in foil and warm in the oven while cooking.
After chicken is marinated, prepare to add to a hot grill, and cook through.
**Cooks note: You can always cook chicken in a saute pan.***
Meanwhile, dice into strips:
2 bell peppers
2 small Spanish onions
Saute the veggies together in 2tbs of olive oil over med-hi heat. After a few minutes, when the veggies are tender, add 1/4 tsp each of cumin, ground coriander, chili powder and paprika. Add 1/4 cup of chicken stock (broth is fine) and cook until the liquid is mostly absorbed.
Remove cooked chicken and cut into thin strips. Add to saute pan to have flavors meld together, under 5 minutes.
Wrap it up and serve!