# What You Need:
→ Chicken
01 - 1 1/2 lb boneless skinless chicken breasts, trimmed and cut into thin strips
→ Vegetables
02 - 2 red bell peppers, seeded and sliced into 1/4-inch strips
03 - 1 yellow bell pepper, seeded and sliced into 1/4-inch strips
04 - 1 green bell pepper, seeded and sliced into 1/4-inch strips
05 - 1 large red onion, peeled and thinly sliced
→ Marinade & Seasoning
06 - 3 tbsp olive oil
07 - 1 1/2 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 - 1/4 tsp crushed red pepper flakes (optional)
13 - 1 tsp kosher salt
14 - 1/2 tsp freshly ground black pepper
→ To Serve
15 - Warm flour or corn tortillas
16 - Chopped fresh cilantro
17 - Lime wedges
18 - Sour cream
19 - Salsa
20 - Guacamole
21 - Shredded cheese
# Steps:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil and set aside for easy cleanup.
02 - In a large mixing bowl whisk together olive oil, chili powder, ground cumin, smoked paprika, garlic powder, onion powder, crushed red pepper flakes (if using), kosher salt and black pepper until homogeneous.
03 - Add the sliced chicken, bell peppers and red onion to the bowl. Using tongs or gloved hands, toss thoroughly until all pieces are evenly coated in the spice oil.
04 - Spread the coated chicken and vegetables in a single, even layer on the prepared sheet pan, ensuring pieces are not overcrowded to promote browning.
05 - Bake on the middle rack for 22 to 25 minutes, turning once midway if desired, until chicken reaches 165°F and vegetables are tender with lightly charred edges.
06 - Remove the pan from the oven, squeeze fresh lime over the contents and sprinkle with chopped cilantro. For extra char, transfer to broiler for 2 to 3 minutes, watching carefully.
07 - Warm tortillas, divide the chicken and peppers among them, and offer toppings such as sour cream, salsa, guacamole and shredded cheese alongside for guests to customize.
