# Ingredient list:
→ Proteins
01 - 1.3 lbs boneless, skinless chicken breasts or thighs, sliced into strips
→ Vegetables
02 - 1 large red bell pepper, sliced
03 - 1 large yellow bell pepper, sliced
04 - 1 large green bell pepper, sliced
05 - 1 large red onion, sliced
→ Marinade & Seasoning
06 - 3 tbsp olive oil
07 - 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 - 1/2 tsp dried oregano
13 - 1/4 tsp cayenne pepper (optional)
14 - 1 tsp salt
15 - 1/2 tsp black pepper
16 - Juice of 1 lime
→ To Serve
17 - 8 small flour or corn tortillas, warmed
18 - Fresh cilantro, chopped (optional)
19 - Lime wedges
20 - Sour cream, salsa, or guacamole (optional)
# How-to:
01 - Set oven to 425°F and line a large baking sheet with parchment paper or foil to ensure easy cleanup.
02 - In a large bowl, mix olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, cayenne pepper (if using), salt, black pepper, and lime juice until combined.
03 - Add chicken strips, bell peppers, and sliced onion to the marinade. Toss thoroughly to coat all pieces evenly.
04 - Spread the marinated chicken and vegetables in a single layer on the prepared baking sheet.
05 - Place the baking sheet in the oven and roast for 22 to 25 minutes, stirring once halfway through, until the chicken is cooked and vegetables are tender with slight charring.
06 - Remove from oven and serve immediately with warmed tortillas and optional toppings such as cilantro, lime wedges, sour cream, salsa, or guacamole.
