# Ingredients:
→ 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)
# Directions:
01 - Set oven to 425°F. Line a large rimmed baking sheet with parchment paper or foil.
02 - Combine olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, and optional cayenne pepper in a large bowl. Stir until blended.
03 - Add chicken strips, bell peppers, and red onion to the bowl with seasoning. Toss thoroughly to coat all ingredients evenly.
04 - Spread the coated chicken and vegetables evenly on the prepared baking sheet in a single layer.
05 - Roast in the preheated oven for 18 to 20 minutes, turning once halfway through, until chicken is fully cooked and vegetables are tender with slight charring.
06 - Transfer immediately to plates and accompany with warm tortillas, lime wedges, and preferred toppings such as cilantro, sour cream, salsa, or guacamole.
