Preheat oven to 425°F. Line a 15 X 10-inch baking pan with foil. Coat chicken with 1 tablespoon olive oil and the chipotle chili pepper. Arrange in a single layer on half the pan. Arrange bell pepper and onion on the other half. Drizzle vegetables with remaining tablespoon of olive oil. Sprinkle chicken and vegetables with salt and black pepper. Bake, uncovered, 30 minutes or until chicken is done (165°F) and vegetables are charred. Slice chicken into strips. Serve chicken and vegetables in flour tortillas.
The LSU AgCenter and the LSU College of Agriculture