# What You Need:
→ Proteins
01 - 1.3 lbs boneless, skinless chicken breasts or thighs, sliced into strips
→ Vegetables
02 - 1 large red bell pepper, sliced
03 - 1 large yellow bell pepper, sliced
04 - 1 large green bell pepper, sliced
05 - 1 large red onion, sliced
→ Marinade & Seasoning
06 - 3 tbsp olive oil
07 - 2 tsp chili powder
08 - 1 tsp ground cumin
09 - 1 tsp smoked paprika
10 - 1/2 tsp garlic powder
11 - 1/2 tsp onion powder
12 - 1/2 tsp dried oregano
13 - 1/4 tsp cayenne pepper, optional
14 - 1 tsp salt
15 - 1/2 tsp black pepper
16 - Juice of 1 lime
→ To Serve
17 - 8 small flour or corn tortillas, warmed
18 - Fresh chopped cilantro, optional
19 - Lime wedges
20 - Sour cream, salsa, or guacamole, optional
# How To Make It:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or foil for easy cleanup.
02 - In a large mixing bowl, combine olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, dried oregano, cayenne pepper, salt, black pepper, and lime juice.
03 - Add chicken strips, sliced bell peppers, and red onion to the bowl. Toss thoroughly until all pieces are evenly coated with the marinade.
04 - Spread the marinated chicken and vegetables in a single layer on the prepared baking sheet.
05 - Roast in the preheated oven for 22 to 25 minutes, stirring halfway through, until chicken is fully cooked and vegetables are tender with slight charring.
06 - Remove from oven and serve immediately with warmed tortillas and preferred toppings.
