A vibrant weeknight classic: juicy chicken strips with smoky-spiced peppers and onions, served in warm corn tortillas with fresh guacamole and salsa. Naturally gluten-free and packed with protein, this crowd-pleaser is on the table in under 35 minutes.
Combine the cumin, smoked paprika, chili powder, oregano, a pinch of salt, and black pepper in a small bowl to make the spice blend.
Toss the sliced chicken breast with the spice blend and lime juice. Set aside to marinate for 5–10 minutes while you prep the vegetables.
Heat 1 tablespoon of olive oil in a large skillet or cast-iron pan over high heat. Add the chicken in a single layer and cook for 5–7 minutes, stirring occasionally, until golden and cooked through. Transfer to a plate.
In the same skillet, add the remaining tablespoon of olive oil. Add the sliced onion and both bell peppers. Cook over high heat for 6–8 minutes, stirring frequently, until tender and slightly charred at the edges.
Add the minced garlic to the peppers and onions, stir for 30 seconds until fragrant, then return the chicken to the pan. Toss everything together and cook for 1 more minute. Adjust seasoning with salt and a squeeze of extra lime juice if desired.
Warm the corn tortillas directly in a dry skillet for 30 seconds per side, or wrap them in a damp paper towel and microwave for 30 seconds.
To assemble: place 2 warm tortillas on each plate. Divide the chicken-pepper filling evenly among them. Top with guacamole, tomato salsa, and shredded lettuce. Serve immediately.
Each serving uses 2 small corn tortillas — the main carb source. Count them carefully and enter the full carb total in your usual dosing method before bolusing — pre-bolusing 15 minutes ahead works well with these moderate-GI tortillas. Log your meal and glucose response in your journal to fine-tune your carb ratio for this dish.
