Tender chicken with bell peppers and onions, oven-roasted for a simple, vibrant, and delicious dinner.
# Ingredient List:
→ 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 flour or corn tortillas
14 - Lime wedges
15 - Fresh cilantro, chopped
16 - Sour cream, salsa, and/or guacamole (optional)
# Steps:
01 - Set oven to 425°F and line a large rimmed baking sheet with parchment paper or foil for easy cleanup.
02 - Combine olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using) in a large bowl and mix thoroughly.
03 - Add chicken strips, bell peppers, and red onion to the bowl and toss until evenly coated with the seasoning mixture.
04 - Spread the chicken and vegetables evenly in a single layer on the prepared baking sheet.
05 - Place the baking sheet in the oven and roast for 18 to 20 minutes, tossing halfway through, until chicken is cooked through and vegetables are tender with lightly charred edges.
06 - Immediately serve with warm tortillas, a squeeze of lime, and preferred toppings such as cilantro, sour cream, salsa, or guacamole.
