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Preheat oven to 375°F, place rack in upper 1/3 of oven. Combine Poblano and bell peppers, red onion, tomatoes and garlic in a mixing bowl. Add 1 T. olive oil and season with salt and pepper, mix gently. Place vegetables in the bottom of a 9”x11” casserole dish.
In a small bowl, combine mesquite seasoning, chili powder, 1 T. olive oil and mix well. Lightly brush the seasoned chili oil on both sides of the chicken breast and place on top of vegetables. Squeeze lime juice over chicken.
Place the casserole dish in oven and roast for 25-30 minutes, until chicken is cooked thoroughly with an internal temperature of 165°F.