# What You Need:
→ Proteins
01 - 1.5 lbs boneless, skinless chicken breasts, sliced into strips
→ Vegetables
02 - 1 red bell pepper, sliced
03 - 1 yellow bell pepper, sliced
04 - 1 green bell pepper, sliced
05 - 1 large red onion, sliced
→ Marinade & Seasonings
06 - 3 tbsp olive oil
07 - 2 tsp chili powder
08 - 1 tsp ground cumin
09 - 1 tsp smoked paprika
10 - 0.5 tsp garlic powder
11 - 0.5 tsp onion powder
12 - 0.5 tsp dried oregano
13 - 0.5 tsp salt
14 - 0.25 tsp black pepper
15 - Juice of 1 lime
→ To Serve
16 - Warm tortillas (flour or corn)
17 - Fresh cilantro, chopped
18 - Lime wedges
19 - Sour cream (optional)
20 - Salsa or pico de gallo (optional)
# How To Make:
01 - Preheat oven to 425°F and line a large sheet pan with parchment paper or foil for easy cleanup.
02 - In a large bowl, whisk together olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, pepper, and lime juice. Add chicken strips and toss until evenly coated.
03 - Add sliced bell peppers and red onion to the bowl and toss to coat all ingredients thoroughly.
04 - Spread the chicken and vegetable mixture in a single layer on the prepared sheet pan.
05 - Roast in the preheated oven for 20 to 25 minutes, stirring halfway through, until chicken is cooked through and vegetables are tender with slight caramelization.
06 - Remove from oven and serve immediately with warm tortillas, cilantro, lime wedges, sour cream, and salsa as desired.
