A colorful one-pan meal with chicken, bell peppers, and onions roasted with classic Tex-Mex spices for easy cleanups.
# What You'll 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 cilantro, chopped (optional)
19 - Lime wedges
20 - Sour cream, salsa, or guacamole (optional)
# How-To Steps:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or foil to facilitate easy cleanup.
02 - In a large mixing bowl, whisk together olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, cayenne pepper, salt, black pepper, and lime juice.
03 - Add chicken strips, sliced bell peppers, and sliced onion to the bowl. Toss thoroughly to ensure all pieces are evenly coated with the marinade.
04 - Spread the chicken and vegetable mixture in a single layer on the prepared baking sheet, avoiding overcrowding.
05 - Place in the oven and roast for 22 to 25 minutes, stirring once halfway through. Cook until chicken is fully cooked and vegetables are tender with slight char.
06 - Remove from oven and serve immediately with warmed tortillas and preferred accompaniments such as cilantro, lime wedges, sour cream, salsa, or guacamole.
