Strips of tender chicken are breaded in a savory oat coating and baked alongside a colorful medley of peppers and onions. Serve with oat tortillas, grated cheese, sour cream and chopped cilantro.
Preheat oven to 425°F (220°C)
Place oats, lime zest, cilantro, salt and oil in a food processor, pulse until coarsely ground. Transfer to a shallow bowl or plate.
Bake chicken and peppers for 15 minutes, or until chicken is golden and cooked through, and vegetables are tender. Serve on oat tortillas with your favorite fajita toppings.