What you need:
Boneless, skinless chicken breast, cut into strips ( I used 3 medium/large sizes)
2 tbsp vegetable oil
2 tsp cumin
2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp dried oregano
1/4 tsp salt
1 (15 oz) can of Rotel diced tomatoes with green chilies
1 medium onion
1/2 green pepper, seeded and sliced
1/2 red pepper, seeded and sliced
Servings: 8 tortillas
After slicing your chicken breasts into strips, grease a 13x9 pan and then place the strips in the pan.
Mix together cumin, garlic powder, chili powder, salt, dried oregano, vegetable oil,
Drizzle the mixture on top of the chicken strips, then mix all together to get the strips evenly coated.
Take your chopped vegetables and place it in the pan with the chicken and mix around.
Then take your can of diced tomatoes with green chilies and mix in the pan. Place in the oven at 400* for 20-25 minutes uncovered or until chicken is cooked.
Then add a side if need be, I used spanish rice.