• 1 lb. boneless, skinless chicken breasts, cut into thin strips
  • 1 1/2 cup diced roma tomatoes (or 1 drained can diced tomatoes)
  • 1 medium yellow onion, sliced
  • 2 large bell peppers, you can use green, red, or yellow or all 3!
  • 1 tablespoon extra light olive oil
  • 2 tablespoon fresh cilantro, chopped into small pieces
  • 1/4 cup plain greek yogurt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt (optional)
  • 8 medium tortillas (either whole wheat or flour)
  • 1 large lime, cut in slices (for garnish)
  • Shredded Mexican blend cheese, salsa, and sour cream for garnish


  1. Grease a 9×13 baking dish. Preheat oven to 400F.
  2. Mix together the tomatoes, onion, and peppers and place in the baking dish.
  3. In a small bowl, combine the oil, spices, and yogurt. Toss in the chicken and coat with the yogurt mixture.
  4. Place the coated chicken into the baking dish with the vegetables. Bake uncovered for 20-25 minutes until chicken is cooked fully and vegetables are fork tender.
  5. Tip: with about 8 minutes left, wrap the tortillas in foil and place in the oven to warm them. Very tasty!
  6. Serve with warmed tortillas, sour cream, salsa, and cheese.

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