# What you need:
→ Chicken
01 - 1.5 lbs boneless, skinless chicken breasts or thighs, sliced into thin strips
→ Vegetables
02 - 2 bell peppers, assorted colors, 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 - 0.5 tsp garlic powder
09 - 0.5 tsp onion powder
10 - 0.5 tsp salt
11 - 0.25 tsp black pepper
12 - 0.25 tsp cayenne pepper (optional)
→ To Serve
13 - Warm tortillas, flour or corn
14 - Lime wedges
15 - Fresh cilantro, chopped
16 - Sour cream, salsa, and/or guacamole (optional)
# How to Make It:
01 - Heat oven to 425°F. Line a large rimmed baking sheet with parchment paper or foil to ensure easy cleanup.
02 - Combine olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, and optional cayenne pepper in a large bowl. Whisk until fully incorporated.
03 - Add chicken strips, sliced bell peppers, and red onion to the seasoning mixture. Toss thoroughly until evenly coated.
04 - Spread the chicken and vegetables in a single layer on the prepared baking sheet to ensure even roasting.
05 - Place the baking sheet in the preheated oven and roast for 18 to 20 minutes, stirring halfway through, until chicken is cooked through and vegetables are tender with slight char.
06 - Transfer the roasted mixture to plates and serve immediately with warm tortillas, lime wedges, cilantro, and optional sour cream, salsa, or guacamole.
