"Skinny" Chicken Tacos

Ingredients

• 1 pound thinly sliced chicken breasts, cut into thin strips
• 3 limes, juiced, divided
• 2 teaspoons ground cumin, divided
• 2 teaspoons garlic powder, divided
• 2 teaspoons ground chipotle pepper, divided
• 2 red bell peppers, cut into thin strips
• 1 red onion, thinly sliced
• 2 jalapeno peppers – stemmed, seeded, and thinly sliced
• 4 multi-grain tortillas, or more to taste
• 1 bunch cilantro, chopped

Directions

Combine chicken, juice of 1 lime, 1 teaspoon cumin, 1 teaspoon garlic powder, and 1 teaspoon chipotle pepper in a bowl; allow to marinate for 10 minutes.

Saute red bell peppers, onion, jalapeno peppers, juice of 1 lime, 1 teaspoon cumin, 1 teaspoon garlic powder, and 1 teaspoon chipotle pepper in a large non-stick skillet over medium-high heat until vegetables are tender yet crisp, about 5 minutes.

Transfer chicken mixture to a separate non-stick skillet over medium-high heat; saute until chicken is no longer pink in the center, 5 to 10 minutes.

Layer tortillas between paper towels on a microwave-safe plate; heat in microwave until warmed, 10 to 20 seconds.

Spoon vegetables and chicken onto tortillas; top with cilantro and lime juice.