Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts, sliced into strips
- 3 bell peppers (red, green, yellow), sliced
- 1 large onion, sliced
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Fresh cilantro and lime wedges for serving
Instructions
- Preheat oven to 400°F (200°C).
- In a small bowl, combine chili powder, paprika, cumin, garlic powder, salt, and pepper.
- Toss chicken strips with 1 tablespoon olive oil and spice mixture until evenly coated.
- Spread chicken, bell peppers, and onions on a large sheet pan.
- Drizzle remaining olive oil over vegetables and toss to combine.
- Bake for 20-25 minutes until chicken is cooked through and vegetables are tender.
- Garnish with fresh cilantro and serve with lime wedges.
Notes
- You can add sliced jalapenos for extra heat.
- Serve with warm tortillas or over rice for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Method: Bake
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 370 Kcal
- Sugar: 8g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 85mg