Ingredients
Scale
- 1.5 pounds boneless, skinless chicken breasts or thighs, 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
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Lime wedges and chopped cilantro for garnish
Instructions
- Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper.
- In a small bowl, mix chili powder, paprika, cumin, garlic powder, onion powder, salt, and pepper.
- Toss chicken strips and sliced vegetables with olive oil and spice mixture until well coated.
- Spread the chicken and vegetables evenly on the prepared sheet pan.
- Bake for 20-25 minutes until chicken is cooked through and vegetables are tender, stirring halfway through.
- Serve garnished with lime wedges and chopped cilantro. Optional: warm tortillas for serving.
Notes
- Feel free to customize with your favorite peppers or add jalapeños for extra spice.
- For extra flavor, marinate the chicken in spices and lime juice for 30 minutes before baking.
- Leftovers taste great in wraps or salads.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 350 Kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 75mg