8 ounces of boneless skinless chicken cut into thin strips
1.5 cups of sliced colored peppers
½ cups of sliced fennel
¼ tsp chili powder
¼ tsp cumin
¼ tsp paprika
¼ tsp garlic powder
¼ tsp onion powder
¼ tsp salt
¼ tsp black pepper
1/8 tsp cayenne
Line a baking sheet with parchment paper or a silicon slip mat and preheat oven to 375 degrees. In a bowl add all ingredients and toss well.
Spread on baking sheet in a single layer and roast for 15 minutes, stir around the chicken and veggies and roast for 15 more minutes.
Recipe yields 8 oz of protein and 2 cups of select vegetables
Tip: you can easily double, triple this recipe
Tip: great over cauliflower rice, in a jicama taco shell
Tip Phase 4 enjoy in a cheese taco shell.