A flavorful blend of roasted chicken, bell peppers, and onions cooked together for easy weeknight meals.
# Components:
→ Chicken
01 - 1 1/2 lbs boneless, skinless chicken breasts or thighs, sliced into thin strips
→ Vegetables
02 - 2 assorted color bell peppers, sliced into strips
03 - 1 large red onion, sliced into thin wedges
→ Marinade & Seasoning
04 - 3 tbsp olive oil
05 - 2 tsp chili powder
06 - 1 tsp ground cumin
07 - 1 tsp smoked paprika
08 - 1/2 tsp garlic powder
09 - 1/2 tsp onion powder
10 - 1/2 tsp salt
11 - 1/4 tsp ground black pepper
12 - 1/4 tsp cayenne pepper (optional)
→ To Serve
13 - Warm flour or corn tortillas
14 - Lime wedges
15 - Fresh chopped cilantro
16 - Sour cream, salsa, and/or guacamole (optional)
# Method:
01 - Set the oven to 425°F and line a large rimmed baking sheet with parchment paper or foil to facilitate cleanup.
02 - In a large mixing bowl, whisk together olive oil, chili powder, ground cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne if using.
03 - Add chicken strips, bell pepper slices, and red onion wedges to the bowl. Toss thoroughly to ensure even coating with the seasoning blend.
04 - Spread the seasoned chicken and vegetables in a single layer on the prepared baking sheet for even roasting.
05 - Place in the preheated oven and roast for 18 to 20 minutes, gently tossing halfway through, until the chicken reaches an internal temperature of 165°F and the vegetables are tender with lightly charred edges.
06 - Immediately transfer to plates and accompany with warmed tortillas, lime wedges, chopped cilantro, and optional sour cream, salsa, or guacamole.
