Ingredients

• 4 boneless , skinless chicken breast halves
• 1 tablespoon ground cinnamon
• salt and pepper to taste
• 2 large baking potatoes , peeled and cubed
• 0.25 cups canola oil
• 1 large yellow onion , chopped
• 1 large clove garlic , peeled and minced
• 1 tablespoon chopped jalapeno peppers
• 1 lime , juiced
• 12 , 6 inch

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Place potatoes in a shallow baking dish. Drizzle with about 1/2 the oil, and season with salt. Bake 30 to 40 minutes in the preheated oven, until tender.
3. 3 Meanwhile, season chicken with cinnamon, salt, and pepper. Arrange in a separate baking dish, and bake 30 minutes in the preheated oven, until no longer pink and juices run clear. Cool and shred.
4. 4 Heat remaining oil in a skillet over medium heat, and saute onion and garlic until tender. Mix in shredded chicken, jalapeno, and lime juice. Cook until heated through.
5. 5 Serve the chicken and potatoes in warmed tortillas.

Nutrition per serving