# 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 flour or corn tortillas, warmed
18 - Fresh cilantro, chopped (optional)
19 - Lime wedges
20 - Sour cream, salsa, or guacamole (optional)
# Step-by-Step Guide:
01 - Heat the oven to 425°F and line a large baking sheet with parchment paper or foil to facilitate cleanup.
02 - In a large bowl, combine olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, optional cayenne, salt, pepper, and lime juice.
03 - Add chicken strips, sliced bell peppers, and onion to the bowl and toss until all ingredients are evenly coated with the marinade.
04 - Spread the marinated chicken and vegetables in a single layer on the prepared baking sheet.
05 - Place the sheet pan in the preheated oven and roast for 22 to 25 minutes, stirring halfway through, until the chicken is fully cooked and vegetables are tender with slight charring.
06 - Remove from oven and serve immediately with warm tortillas and desired toppings.
