This family favourite recipe takes minutes to assemble and is packed with flavour.


Cooking at home doesn’t need to be complicated!


Makes 4 servings


  • 600g  boneless, skinless chicken breasts, cut into strips
  • 400g (14.5oz) tin diced tomatoes
  • diced green chilies-fresh or jarred (optional)
  • 1 medium onion, sliced
  • 4 large bell peppers, seeded and sliced
  • 30 ml (2 Tbsp.) extra virgin olive oil
  • 10 ml (2 tsp.) chili powder
  • 10 ml (2 tsp.) cumin
  • 2.5 ml (1/2 tsp.) garlic powder
  • 2.5 ml (1/2 tsp.) dried oregano
  • 2.5 ml (1/2 tsp.) salt


  1. Preheat the oven to 200 °C.
  2. Lightly grease a 33×23×5 (9 X 12) baking sheet with olive oil.  Mix together chicken, tomatoes, chilies, peppers, and onions in the sheet.
  3. In a small bowl combine the oil and spices. Drizzle the spice mixture over the chicken and toss to coat.
  4. Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender.


My Notes:
  • To save time, use chicken tenders –  to save money, buy chicken breast and cut them up yourself
  • You can serve this with tortillas or rice but I like to keep this low carb so I serve mine on a bed of lettuce.
  • It’s delicious with a dollop of guacamole and Greek yoghurt!
  • Feel free to increase spices to suit your taste.


Original recipe from: Eatin’ on the Cheap


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