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1 1/2 pounds Pine View Farms Chicken Breast Fillets

2 tablespoons vegetable oil, such as safflower 

1 teaspoon chili powder 

Coarse salt and ground pepper 

3 bell peppers (ribs and seeds removed), thinly sliced 

1 medium red onion, halved and thinly sliced 

4 garlic cloves, thinly sliced 

8 flour tortillas (6-inch) 

Fresh cilantro leaves, for serving 

1/2 cup reduced-fat sour cream, for serving 

Lime wedges, for serving


  1. Heat broiler, with rack set 4 inches from heat. Arrange chicken on a rimmed baking sheet lined with aluminum foil; rub with 1 tablespoon oil. Sprinkle with chili powder, and season with salt and pepper. Broil, without turning, until chicken is opaque throughout, 5 to 7 minutes. Remove from oven; set aside.
  2. On another rimmed baking sheet lined with foil, toss peppers, onion, garlic, and remaining tablespoon oil; season with salt and pepper. Broil, tossing occasionally, until vegetables are crisp-tender and slightly charred, 6 to 8 minutes.
  3. Meanwhile, thinly slice chicken crosswise. Stack and wrap tortillas in a damp paper towel; microwave on high until warm, about 1 minute. Transfer chicken and pepper mixture to a platter, and serve with tortillas, cilantro, sour cream, and lime wedges.