ingredients
- 1 - 1 ½ lb. boneless, skinless chicken breasts, cut into ½-inch wide strips
- Kosher salt
- 1/4 cup + 2 Tbsp This Little Goat went to Yucatan, divided
- 1 large (or 2 small) red, orange or yellow bell peppers, thinly sliced
- 1 large (or 2 small) sweet onions, thinly sliced
- Cooking oil, such as canola or vegetable oil
- 2 limes
- Corn or flour tortillas, warm, for serving
- This Little Goat went to Mexico Everything Crunch
- 1/4 cup fresh cilantro leaves, roughly chopped
- 1/4 cup crumbled cotija cheese
- Sour cream, avocado, and/or salsa, for serving
preparation
- Preheat the oven to 425 degrees.
- Add the chicken to a mixing bowl and toss with ¼ cup This Little Goat went to Yucatán sauce and 1 teaspoon kosher salt. Set aside to marinate while you prepare your veggies.
- Place the onions and peppers on a parchment-lined baking sheet. Toss with the juice from 1 lime (about 1 Tablespoon fresh lime juice), 2 Tablespoons each canola oil and Yucatán sauce and ½ teaspoon kosher salt. Slice the remaining lime into wedges for serving. Spread in a single layer and transfer the oven. Roast until veggies are tender and beginning to brown, about 15-20 minutes.
- Remove from the oven and push the veggies toward one side of the baking sheet. Place chicken on the other side and return to the oven. Continue roasting, tossing once halfway through, until the chicken is cooked through and the veggies are golden brown around the edges, about 15-20 minutes more. If desired, turn the oven to broil and broil on the upper oven rack until golden brown, about 2-3 minutes.
- Remove from the oven and top with fresh cilantro and crumbled cotija cheese. Serve on top of warm tortillas alongside lime wedges, sour cream, This Little Goat went to Mexico everything crunch, and any additional toppings of your choice!
