Ingredients:

  • lbs (approx. 680g) boneless, skinless chicken breasts, sliced into thin strips
  • large red bell peppers, cored, seeded, and sliced into thin strips
  • large yellow or orange bell pepper, cored, seeded, and sliced into thin strips
  • medium large yellow onion, halved and thinly sliced
  • Tbsp olive oil (for marinade)
  • Tbsp chili powder
  • Tbsp ground cumin
  • tsp smoked paprika
  • tsp dried oregano
  • tsp garlic powder
  • tsp salt (or to taste)
  • /2 tsp black pepper (or to taste)
  • Juice of 2 limes (about 4 Tbsp)
  • Tbsp olive oil (for drizzling)
  • warm tortillas (corn or flour), for serving

Instructions:

  1. Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or a silicone mat.
  2. In a large mixing bowl, whisk together 2 Tbsp of olive oil, chili powder, cumin, smoked paprika, oregano, garlic powder, salt, pepper, and lime juice to create the marinade.
  3. Add the sliced chicken, peppers, and onions to the bowl. Toss vigorously until everything is evenly coated with the marinade.
  4. Spread the marinated chicken and vegetables in a single, even layer across the prepared baking sheet. Ensure the pan is not overcrowded. Drizzle with the remaining 1 Tbsp of olive oil.
  5. Bake for 18–20 minutes. Midway through the cooking time (around 10 minutes), use a spatula to flip and toss the contents slightly to encourage even browning.
  6. Check for doneness: the chicken must be opaque throughout and reach an internal temperature of 165°F (74°C), and the vegetables should be tender with charred edges.
  7. Remove from the oven, squeeze with extra fresh lime juice if desired, and serve immediately with warmed tortillas and your favourite toppings.