Ingredients
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2 red bell peppers
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1 large onion
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2 tbsp olive oil, divided
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2 tsp chili powder, divided
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1 tsp garlic powder, divided
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1 lb boneless, skinless chicken breasts
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8 small flour tortillas, warmed
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Salsa, guacamole, and cilantro, to serve
Steps
1
Preheat broiler and place oven rack 6–8 inches from top. If desired, line a large rimmed baking sheet with foil for easier cleanup.
2
Halve the peppers lengthwise and remove seeds, then thinly slice into strips. Thinly slice the onion. In a large bowl, toss peppers and onion with 1 tbsp oil, 1 tsp chili powder, and ½ tsp garlic powder. Season with salt and pepper. Spread vegetables on prepared sheet and broil 5 min., until beginning to soften and edges are slightly charred.
3
Meanwhile, pat the chicken dry with paper towels. Thinly slice chicken into ¼-inch-thick strips and add to same large bowl along with remaining 1 tbsp oil, 1 tsp chili powder, and ½ tsp garlic powder. Season with salt and pepper and toss to coat.
4
Carefully remove baking sheet from oven. Toss vegetables and push to one side of sheet, then add chicken in a single layer. Return sheet to oven and broil 5–6 min., until chicken is cooked through and browned at edges, flipping halfway through and watching closely to prevent burning. Divide chicken and vegetables among the tortillas. Top with the salsa, guacamole, and cilantro.
