# What You’ll Need:
→ 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 warmed flour or corn tortillas
18 - Fresh cilantro, chopped (optional)
19 - Lime wedges
20 - Sour cream, salsa, or guacamole (optional)
# Directions:
01 - Set the oven to 425°F. Line a large baking sheet with parchment paper or foil to simplify cleanup.
02 - In a large mixing bowl, whisk together olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, optional cayenne, salt, black pepper, and lime juice.
03 - Add chicken strips, sliced bell peppers, and onion to the bowl. Toss thoroughly to coat all pieces evenly with the marinade.
04 - Spread the marinated chicken and vegetable mixture evenly 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 chicken is cooked through and vegetables have slight char and tenderness.
06 - Remove from oven and serve immediately with warmed tortillas and preferred toppings such as cilantro, lime wedges, sour cream, salsa, or guacamole.
