Ingredients Makes about 4-5 servings 1 red bell pepper, cut into strips 1 yellow pepper, cut into strips 1 onion, cut into thin slices 1/2 tsp (1g) chilli powder Salt 1 tbsp (14g) oil 15 mini flour tortillas (6 inch – 15 cm) Chicken Marinade 1 1/4 pounds (550g) skinless, boneless chicken breast, cut into thin slices 2 tbsp fresh cilantro/parsley, chopped 2 tbsp (28g) olive oil 1 tbsp (15ml) soy sauce 1/2 tsp (1g) chili powder 1/2 tsp (1g) smoked paprika 1/2 tsp (2g) salt 1/2 tsp (1g) garlic powder 1/2 tsp (1g) ground cumin 1 tbsp (15ml) lime juice Topping ideas grated cheese guacamole or avocado slices sour cream salsa 1. In a large bowl add all the chicken marinade ingredients and mix to combine. Add chicken slices and toss to coat. Cover and refrigerate to marinate for 30 minutes up to 1 hr. 2. Heat a large 12 inch (30cm) iron cast skillet over medium high heat and add 1 tbsp oil. 3. Add onion and peppers, chilli powder and salt and saute for 6-7 minutes until softened , stirring occasionally. Remove from pan and set aside. 4. Add marinated chicken into the hot skillet and cook until no longer pink and cooked through, for about 4 minutes. 5. Add sauteed onions and peppers into the skillet and cook 1 minute more to heat through. 6. Serve immediately with warm tortillas (I’ve used homemade 6 inch (15 cm) flour tortillas), your favorite toppings and enjoy.