Ingredients
1 1/2 lb. chicken cutlets
2 tbsp. vegetable oil
1 tsp. chili powder
Coarse salt
ground pepper
3 bell peppers
1 medium red onion
4 clove garlic
8 flour tortillas
fresh cilantro leaves
1/2 c. reduced-fat sour cream
Lime wedges
Preparation
Step 1Heat broiler, with rack set 4 inches from heat. Arrange chicken on a rimmed baking sheet lined with aluminum foil; rub with 1 tablespoon oil. Sprinkle with chili powder, and season with salt and pepper. Broil, without turning, until chicken is opaque throughout, 5 to 7 minutes. Remove from oven; set aside.Step 2On another rimmed baking sheet lined with foil, toss peppers, onion, garlic, and remaining tablespoon oil; season with salt and pepper. Broil, tossing occasionally, until vegetables are crisp-tender and slightly charred, 6 to 8 minutes.Step 3Meanwhile, thinly slice chicken crosswise. Stack and wrap tortillas in a damp paper towel; microwave on high until warm, about 1 minute. Transfer chicken and pepper mixture to a platter, and serve with tortillas, cilantro, sour cream, and lime wedges.
