# Components:
→ 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 tablespoons olive oil
07 - 2 teaspoons chili powder
08 - 1 teaspoon ground cumin
09 - 1 teaspoon smoked paprika
10 - 1/2 teaspoon garlic powder
11 - 1/2 teaspoon onion powder
12 - 1/2 teaspoon dried oregano
13 - 1/4 teaspoon cayenne pepper (optional)
14 - 1 teaspoon salt
15 - 1/2 teaspoon 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)
# Directions:
01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper or foil to ensure easy cleanup.
02 - In a large mixing bowl, whisk together olive oil, chili powder, ground cumin, smoked paprika, garlic powder, onion powder, dried oregano, cayenne pepper, salt, black pepper, and lime juice.
03 - Add chicken strips, sliced bell peppers, and red onion to the marinade. Toss thoroughly until all pieces are evenly coated.
04 - Spread the marinated chicken and vegetables evenly in a single layer on the prepared baking sheet.
05 - Roast in the preheated oven for 22 to 25 minutes, stirring once halfway through, until chicken is fully cooked and vegetables are tender with slight char.
06 - Remove from oven and serve immediately with warmed tortillas and optional toppings such as cilantro, lime wedges, sour cream, salsa, or guacamole.
