# What You'll Need:
→ 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 and Seasoning
06 - 3 tablespoons olive oil
07 - 2 teaspoons chili powder
08 - 1 teaspoon ground cumin
09 - 1 teaspoon smoked paprika
10 - ½ teaspoon garlic powder
11 - ½ teaspoon onion powder
12 - ½ teaspoon dried oregano
13 - ¼ teaspoon cayenne pepper (optional)
14 - 1 teaspoon salt
15 - ½ 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)
# How-To Steps:
01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper or foil for easy cleanup.
02 - In a large bowl, mix olive oil, chili powder, ground cumin, smoked paprika, garlic powder, onion powder, dried oregano, cayenne pepper (if using), salt, black pepper, and lime juice until well combined.
03 - Add sliced chicken, bell peppers, and onion to the bowl. Toss thoroughly to coat all pieces evenly with the marinade.
04 - Spread the marinated 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 22 to 25 minutes, stirring once halfway through, until the chicken is fully cooked and vegetables are tender with slight charring.
06 - Remove from oven and serve immediately with warmed tortillas and desired toppings such as cilantro, lime wedges, sour cream, salsa, or guacamole.
