Recipe by Gitty Friedman

Styling and photography by Chay Berger

I love how this supper is a feast for the eyes as well as the mouth. It’s so pretty and colorful and, of course, also quick and easy!

Yield: 4 servings

Ingredients:

1/3 cup oil

1 tablespoon paprika

½ tablespoon garlic powder

½ tablespoon onion powder

½ tablespoon soy sauce

½ tablespoon honey

1 teaspoon salt

1 teaspoon cumin

½ teaspoon chili powder

½ teaspoon black pepper

6 chicken cutlets

1 green pepper, sliced

1 yellow pepper, sliced

1 red pepper, sliced

1 large onion, sliced

Directions:

In a bowl, combine oil with spices.

Line a baking sheet with parchment paper.

Lay chicken and vegetable on baking sheet. Pour mixture over chicken and vegetables and mix well.

Bake at 350°F for 18–20 minutes.

Serve in a wrap or over rice.

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