Ingredients

• boneless chicken breasts - 1 pound
• olive oil - 2 tablespoons
• lime juice - 2 tablespoons
• ground cumin - 1 teaspoon
• chili powder - 1 teaspoon
• garlic powder - 1 teaspoon
• bell peppers (various colors) - 2, sliced
• onion - 1, sliced
• salt - to taste
• black pepper - to taste
• flour tortillas - 4
• sour cream - for serving
• salsa - for serving
• shredded cheese - for serving

Instructions

1. 1.

   In a bowl, mix olive oil, lime juice, cumin, chili powder, garlic powder, salt, and pepper to create a marinade.

2. 2.

   Add the chicken breasts to the marinade, ensuring they are well coated. Let marinate for at least 15 minutes.

3. 3.

   Preheat the grill to medium-high heat.

4. 4.

   Grill the marinated chicken for 6-7 minutes on each side, or until cooked through and internal temperature reaches 165°F.

5. 5.

   While the chicken is grilling, toss the sliced bell peppers and onion with a little olive oil, salt, and pepper.

6. 6.

   Add the vegetables to the grill and cook for 5-6 minutes until tender and slightly charred.

7. 7.

   Remove the chicken and vegetables from the grill and let rest for a few minutes before slicing the chicken.

8. 8.

   Warm the flour tortillas on the grill for about 30 seconds on each side.

9. 9.

   To serve, fill each tortilla with sliced chicken, grilled vegetables, and top with sour cream, salsa, and shredded cheese.