# What You Need:
→ Chicken
01 - 1 1/2 lb boneless, skinless chicken breasts, trimmed and cut into 1/2-inch strips
→ Vegetables
02 - 2 red bell peppers, seeded and sliced
03 - 1 yellow bell pepper, seeded and sliced
04 - 1 green bell pepper, seeded and sliced
05 - 1 large red onion, thinly sliced
→ Marinade & Seasoning
06 - 3 tbsp olive oil
07 - 1 1/2 tsp chili powder
08 - 1 tsp ground cumin
09 - 1 tsp smoked paprika
10 - 1/2 tsp garlic powder
11 - 1/2 tsp onion powder
12 - 1/4 tsp crushed red pepper flakes (optional)
13 - 1 tsp kosher salt
14 - 1/2 tsp ground black pepper
→ To Serve
15 - Warm flour or corn tortillas
16 - Chopped cilantro
17 - Lime wedges
18 - Sour cream (optional)
19 - Salsa
20 - Guacamole
21 - Shredded cheese (optional)
# Steps:
01 - Heat oven to 425°F and line a large sheet pan with parchment paper or foil.
02 - In a large mixing bowl whisk together olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, crushed red pepper flakes (if using), kosher salt and black pepper until smooth.
03 - Add the chicken strips, sliced bell peppers and sliced onion to the bowl and toss thoroughly so every piece is evenly coated with the seasoning mixture.
04 - Spread the chicken and vegetable mixture in a single even layer on the prepared sheet pan, leaving space between pieces for even roasting.
05 - Roast for 22 to 25 minutes until the chicken reaches 165°F and vegetables are tender with lightly charred edges; stir once halfway through for even browning if needed.
06 - Remove from oven, squeeze fresh lime over the contents, sprinkle with chopped cilantro, then serve immediately with warm tortillas and desired toppings.
