Description
Tender chicken and vibrant veggies are roasted in one pan and topped with smoky, zesty roasted garlic chipotle sauce—a flavorful, make-ahead-friendly meal perfect for weeknights.
Ingredients
1 pound boneless, skinless chicken breasts, thinly sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 yellow onion, sliced
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon smoked paprika
Salt and pepper to taste
4 chipotle peppers in adobo sauce, diced
4 garlic cloves, roasted
1/2 cup chicken broth (or vegetable broth for vegetarian)
1 tablespoon lime juice
2 tablespoons unsalted butter (adjust to non-dairy if needed)
Warm tortillas, for serving
Optional: chopped cilantro, avocado, and plain yogurt or sour cream (dairy-free option available)
Instructions
Preheat oven to 400°F (200°C)
Line a large baking sheet with parchment paper and set aside
In a bowl, combine chicken, bell peppers, onions, olive oil, cumin, paprika, salt, and pepper
Spread the mixture on the prepared baking sheet in an even layer
Roast for 20-25 minutes, until chicken is cooked through and vegetables are tender
Meanwhile, prepare the sauce: In a blender, combine chipotle peppers, roasted garlic, chicken broth, lime juice, and butter
Blend until smooth, then taste and adjust seasoning as needed
To serve, divide the chicken and vegetables among tortillas, top with roasted garlic chipotle sauce and optional garnishes
Notes
Ensure all ingredients are halal-compliant as needed
Chicken can be marinated in the seasoning mixture for 15-30 minutes in the fridge
For a spicier sauce, add a pinch of cayenne pepper
Leftovers can be stored in airtight containers for up to 3 days
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 5g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 110mg