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No reservations necessary for this restaurant equivalent that is easier than picking up an order! Serve it with black beans, salsa, guacamole, and red rice if you are feeling fancy. It’s also delicious over traditional white rice. Take the final dish up a notch by toasting the tortillas right on the stovetop grate or on the oven rack for a few minutes.
2 pounds boneless, skinless chicken, sliced (white and dark meat)
2 bell peppers, sliced
2 onions, sliced
1/3 cup Gefen Olive Oil
2 teaspoons chili powder
1 teaspoon Pereg Cumin
1 teaspoon coriander
1 teaspoon Pereg Paprika or smoked paprika (or some of each)
1 teaspoon Haddar Kosher Salt
1/2 teaspoon ground black pepper or cayenne pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
juice of 1 lime (about 2 tablespoons)
2 tablespoons Gefen Honey
6 flour tortillas
black beans
salsa
guacamole
Preheat the oven to 400 degrees Fahrenheit.
Place chicken, bell peppers, and onions on a sheet pan in a single layer.
In a small bowl, mix oil, chili powder, cumin, coriander, paprika, salt, black pepper or cayenne, onion powder, garlic powder, lime juice, and honey. Pour over chicken and vegetables.
Bake 20–23 minutes, until chicken and vegetables are cooked through.
Over an open gas flame, use tongs to carefully toast tortillas one at a time. Alternatively, place them on an oven rack (not on a pan; you want the heat on all sides) and toast for about five minutes at 400 degrees Fahrenheit.
Serve chicken and vegetables in toasted tortillas with black beans, salsa, and guacamole on the side.
Photography by Chay Berger
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