Continuing with my chicken challenge and using my super awesome new pumpkin shaped Dutch oven, I hunted around on Pinterest and found this recipe to be absolutely perfect. I have bell peppers and corn tortillas that are on the edge of going bad, so it’s the perfect time to make this meal -and with the cilantro? Yum! Note that the original pin didn’t link to a recipe, so I estimated here and there. INGREDIENTS
- 1 yellow onion
- 2 bell peppers (I chose red and green for color)
- 2 chicken breast
- pinch of salt
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 5 cloves garlic, minced
- 3 tablespoons fresh cilantro, minced
- 1 lime, juiced
- corn or flour tortillas
STEP 0: Preheat oven to 350 degrees fahrenheit
STEP 1: Slice onion and bell peppers into strips. Place in bottom of Dutch oven.
STEP 2: Cut chicken breasts into strips. Place strips in a large bowl. Add salt, chili powder, cumin, minced garlic, and cilantro and stir until coated evenly.
STEP 3: Place chicken on top of veges – Squirt lime juice on top of chicken.
STEP 4: Bake in Dutch oven at 350 degrees for approximately 1 hour – until chicken is cooked through.
STEP 5: While the chicken is baking, wrap corn or flour tortillas in foil or a covered baking dish. Add to the oven 15-20 minutes before the chicken is done.
My fiancé and I were both impressed with this! The flavors blended amazingly well and gave a fresh, slightly spicy, and sweet taste. Both my fiancé and I gave it a double thumbs up and he would love for me to make it again. His only suggestion is more cilantro (mostly cause he LOVES cilantro) haha. Overall, this was fantastic. A dab of sour cream on top adds the final touch.