Ingredients
1 ½ pounds boneless skinless chicken breasts, sliced into thin strips
3 large bell peppers (1 red, 1 yellow, 1 green), sliced into strips
1 large red onion, sliced
3 tablespoons olive oil
Juice of 1 fresh lime
1 tablespoon chili powder
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried oregano
½ teaspoon salt
¼ teaspoon freshly ground black pepper
Optional for serving:
Warm flour or corn tortillas
Fresh cilantro
Sour cream or Greek yogurt
Guacamole
Shredded Monterey Jack or cheddar cheese
Salsa or pico de gallo
Instructions
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Preheat oven to 425°F (220°C).
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Slice chicken into even ½-inch strips. Slice bell peppers and onion into similar-sized strips.
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In a large bowl, whisk olive oil, lime juice, chili powder, smoked paprika, cumin, garlic powder, onion powder, oregano, salt, and pepper.
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Add chicken, bell peppers, and onions. Toss until evenly coated.
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Spread mixture in a single layer on a large rimmed sheet pan. Do not overcrowd.
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Roast for 18–22 minutes, stirring halfway through, until chicken reaches 165°F and vegetables are tender with lightly charred edges.
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Broil for 2–3 minutes for additional caramelization if desired.
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Rest 5 minutes before serving. Serve in warm tortillas with desired toppings
Notes
For extra flavor, marinate the chicken in the seasoning mixture for 20–30 minutes before roasting.
Use two sheet pans if doubling the recipe to prevent steaming.
Chicken thighs may be substituted for juicier texture.
Store leftovers in an airtight container for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Oven-Roasted / Sheet Pan
- Cuisine: Oven-Roasted / Sheet Pan
- Diet: Gluten Free