- 3 large chicken breasts
- 3 peppers sliced thin
- 1 red onion sliced thin
- 1/4 cup olive oil
- 2 cloves garlic minced
- 1 tbsp chili powder
- 2 tsp cumin
- 1 tsp paprika
- 1 tsp oregano
- 1/2 tsp sea salt
- 1/4 tsp black pepper
Preheat the oven to 425 F.
Arrange all ingredients on the sheet pan.
Drizzle olive oil mixture on top. Use tonges to cover evenly.
Bake for about 30 minutes. Insert thermometer into the chicken to check for doneness. Temperature should be 165F.
Serve on gluten free wraps, with cauliflower wraps or lettuce wraps. Top with salsa, sour cream, shredded cheese, guacamole if desired.
Calories: 360kcal | Carbohydrates: 19.7g | Protein: 29.7g | Fat: 19.7g | Saturated Fat: 2.9g | Sodium: 667.2mg | Potassium: 422.8mg | Fiber: 5.1g | Sugar: 1.4g