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Honestly this is so quick and easy and the result is incredibly tasty. The roasted vegetables and chicken are perfectly spiced and tender as can be.  If time is a factor, this is a great idea.  Serve in low-carb tortillas with cheese and sour cream, if desired, or with a salad.


2 large chicken breasts, sliced into strips

3 medium peppers, sliced into strips

1 large onion, sliced into strips

1/3 cup light-tasting olive oil, OR (75 mL)

  a little more

1 tbsp lemon, OR lime juice (15 mL)

1 tbsp crushed garlic (15 mL)

11/2 tsp salt (7 mL)

11/2 tsp cumin (7 mL)

11/2 tsp chili powder (7 mL)

1 tsp oregano (5 mL)

1 tsp paprika, optional (5 mL)

1/2 tsp black pepper (2 mL)


Preheat the oven to 400°F (200°C).  Grease 2 large cookie sheets well. 

In large bowl, combine chicken, peppers and onion. 

In small bowl, combine olive oil, lemon, OR lime juice, crushed garlic, salt, cumin, chili powder, oregano, paprika (if using) and black pepper.  Add to bowl with chicken and vegetables and toss to combine well.  Spread chicken and vegetables out on cookie sheets.  Bake 20 to 25 minutes, or until chicken is cooked through and the vegetables are tender.  At the 15 minute mark, turn the vegetables and chicken over and return to oven. Serve in low-carb tortillas with all the trimmings such as sour cream and grated Cheddar cheese or serve with a salad.

Yield:  4 servings

1 serving

261.1 calories

15.2 g protein

18.1 g fat

2.1 g fiber

8.6 g net carbs

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