Directions

1. Place the chicken in the Rockcrok® Everyday Pan. Add the seasoning and squeeze the lime over the chicken. Stir to coat with the Small Mix ‘N Scraper®.
2. Use the Coated Utility Knife to cut the tops off of the bell peppers and remove the seeds. Cut each bell pepper into four segments. Use the Quick Slice to slice the bell peppers into strips, then place the strips into the pan.
3. Cut the onion in half and lay flat side down on the cutting mat. Thinly slice the onion with the knife and place the slices in the pan. Press the garlic on top of the veggies with the Garlic Press.
4. Microwave, covered, on HIGH for 12–15 minutes, or until the internal temperature reaches 165°F (74°C) in thickest part of the chicken and the juices run clear. Note: If the microwave doesn’t have a rotating table, then rotate the Rockcrok® a quarter turn every 3 minutes to help the chicken cook evenly.
5. Transfer the chicken to a cutting mat and slice it into thin strips. Return the chicken to the pan and combine it with the vegetables. Wrap the tortillas with a damp paper towel and microwave on HIGH for 30 seconds, or until they’re warm. To serve, spoon the chicken and vegetable mixture into the centers of the tortillas and top as desired.