Ingredients:

  • lbs boneless, skinless chicken breasts, cut into 1/2-inch strips
  • large red bell peppers, cored, seeded, and thinly sliced
  • large yellow or orange bell pepper, cored, seeded, and thinly sliced
  • large yellow onion, halved and thinly sliced
  • Tbsp olive oil
  • tsp chili powder
  • tsp ground cumin
  • tsp smoked paprika
  • /2 tsp dried oregano
  • /2 tsp garlic powder
  • /2 tsp onion powder
  • tsp salt
  • /2 tsp black pepper
  • Pinch of cayenne pepper (optional)
  • Juice of 1 large lime

Instructions:

  1. Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or foil.
  2. In a small bowl, thoroughly whisk together all dry seasoning ingredients: chili powder, cumin, smoked paprika, oregano, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using).
  3. In a large mixing bowl, combine the sliced chicken, peppers, and onions. Drizzle with 3 tablespoons of olive oil. Sprinkle the entire seasoning mix over the contents and toss well until everything is evenly coated.
  4. Spread the seasoned mixture onto the prepared baking sheet in a single, even layer. Do not overcrowd the pan; use two sheets if necessary to ensure the ingredients roast rather than steam.
  5. Bake for 20 to 25 minutes. Halfway through (around 12 minutes), toss the mixture briefly with a spatula to promote even browning.
  6. The chicken is done when it is no longer pink inside and reaches an internal temperature of 165°F (74°C). The vegetables should be tender-crisp with slightly charred edges.
  7. Remove the pan from the oven. Immediately squeeze the fresh lime juice over the hot mixture and toss gently. Serve piping hot with warm tortillas and desired toppings.