Marinade

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¼ cup chipotle chilis in adobo sauce

6 ounces low-fat plain Greek yogurt

1 Tablespoon extra virgin olive oil

½ teaspoons ground cumin

2 teaspoons ground chili powder

1 ½ teaspoons kosher salt

½ teaspoon black pepper

1 Tablespoon fresh lime juice

2 cloves garlic (minced)

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Taco Seasoning

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½ teaspoon oregano

2 Tablespoons chili powder

1 ½ teaspoons paprika

1 ½ teaspoons cumin

½ teaspoon garlic powder

½ teaspoon onion powder

¼ teaspoon cayenne

2 teaspoons salt

½ teaspoon pepper

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Chicken and Veg

2 pounds chicken tenderloins (trimmed and cut into bite-sized pieces)

1 red bell pepper (chopped)

1 green bell pepper (chopped)

1 yellow bell pepper (chopped)

1 medium red onion (chopped)

2 Tablespoons extra virgin olive oil

2 Tablespoons taco seasoning

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1. In a small food processor or high-speed blender, add all of the ingredients for the marinade. Pulse until smooth.

2. Pour the marinade into a sealable bag or airtight container.

3. Submerge the chicken in the marinade, ensuring it is completely coated.

4. Marinate in the fridge at least 30 minutes or up to overnight.

5. Heat a non-stick grill pan over medium heat. Spray with coconut oil spray. Place the chicken on the pan, and cook for 3-4 minutes on one side.

6. Flip over, and cook an additional 2-3 minutes or until the chicken is cooked through and reaches an internal temperature of 165 degrees Fahrenheit.

7. Preheat the air fryer to 350 degrees Fahrenheit.

8. Grease the basket, and air fry the chicken 15-18 minutes or until it reaches an internal temperature of 165 degrees Fahrenheit, shaking halfway through.

9. Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet, and set aside.

10. Slice the peppers and onions into thin strips.

11. Place the veggies on the baking sheet in a single layer, and drizzle with olive oil and taco seasoning. Toss to coat.

12. Bake for 15-20 minutes or until peppers are tender.

13. To serve, combine the chicken and veggies with rice, cauliflower, rice, or quinoa. Top with salsa, sour creams, and lime wedges, if desired. Store in an airtight container in the fridge for 3-4 days.