Cut chicken into 2-inch wide strips (or use boneless, skinless tenders) and place in a resealable
bag or container.
In a bowl, whisk together the seasoning, lime juice and ¼ cup olive oil until well blended. Pour
mixture over chicken and allow to marinate in the refrigerator for at least 30 minutes and up to
Preheat oven to 375°F and spray a baking sheet or dish with cooking spray.
Remove chicken from marinade and place in pan.
Bake for 12-15 minutes or until the center of the chicken reaches 165°F. Remove from oven and
In a large skillet, heat 2 tsp. olive oil over medium-high heat.
Add the peppers and onions and cook for 5-6 minutes or until slightly softened and a bit
While the peppers and onions are cooking, slice the chicken.
Add the remaining 1 tsp. oil to the skillet and add the sliced chicken to the pepper mixture. Heat
for 3-4 minutes or until the chicken is hot.
Serve on warmed tortillas with (optional) guacamole, fresh cilantro and lime wedges.