# What You'll Need:
→ Chicken
01 - 1 ½ 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 - ½ tsp garlic powder
09 - ½ tsp onion powder
10 - ½ tsp salt
11 - ¼ tsp black pepper
12 - ¼ 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)
# Method:
01 - Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or foil for easy cleanup.
02 - In a large bowl, combine olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper if using. Mix thoroughly.
03 - Add chicken strips, bell peppers, and red onion to the bowl. Toss until all ingredients are evenly coated with the seasoning mixture.
04 - Spread the seasoned chicken and vegetables in a single layer on the prepared baking sheet.
05 - Roast in the oven for 18 to 20 minutes, tossing halfway through, until the chicken is fully cooked and vegetables are tender with slightly charred edges.
06 - Serve immediately with warm tortillas, lime wedges, and optional toppings such as fresh cilantro, sour cream, salsa, or guacamole.
