Arrange chicken on a rimmed baking sheet lined with aluminum foil; rub with 1T oil. Sprinkle with chili powder and season with salt and pepper. Broil, without turning, until chicken is opaque throughout, 5-7 minutes. Remove from oven; set aside.
On another rimmed baking sheet lined with foil, toss peppers, onion and garlic and remaining T oil; season with salt and pepper. Broil, tossing occasionally, until vegetables are crisp-tender and slightly charred, 6-8 minutes.
Meanwhile, thinly slice chicken crosswise. Stack and wrap tortillas in a damp paper towel. Microwave until warm, about 45 seconds. Transfer chicken and pepper mixture to a platter and serve with tortillas and whatever optional ingredients you have.
Time to Prepare: 30 minutes
Submitted By: Betsy
Original Source: Everyday Food
This dish couldn't have been easier to prepare or clean up afterwards. It's a great last-minute dinner.
Cheryl - This was a HUGE hit with my family. It'll be on the regular rotation from now on. I did make two modifications on the chicken - after it broiled, it wasn't quite done all the way through (my cutlets were still a bit frosty on the inside when I started). So, I sliced them up and tossed them in a skillet with some more seasoning (garlic powder, onion powder, cumin) and sauteed them a bit more while the veggies were cooking.