# Components:
→ Chicken
01 - 1.5 lbs boneless, skinless chicken breasts or thighs, sliced into thin strips
→ Vegetables
02 - 2 bell peppers (assorted colors), sliced into strips
03 - 1 large red onion, sliced into thin wedges
→ Marinade & Seasoning
04 - 3 tbsp olive oil
05 - 2 tsp chili powder
06 - 1 tsp ground cumin
07 - 1 tsp smoked paprika
08 - 0.5 tsp garlic powder
09 - 0.5 tsp onion powder
10 - 0.5 tsp salt
11 - 0.25 tsp black pepper
12 - 0.25 tsp cayenne pepper (optional)
→ To Serve
13 - Warm tortillas (flour or corn)
14 - Lime wedges
15 - Fresh cilantro, chopped
16 - Sour cream, salsa, and/or guacamole (optional)
# Method:
01 - Preheat the oven to 425°F. Line a large rimmed 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, salt, black pepper, and cayenne pepper if using.
03 - Add the chicken strips, bell pepper strips, and sliced red onion to the bowl, tossing thoroughly until evenly coated with the seasoning mixture.
04 - Spread the seasoned chicken and vegetables in a single, even layer on the prepared baking sheet.
05 - Place the baking sheet in the preheated oven and roast for 18 to 20 minutes, tossing halfway through, until the chicken reaches safe internal temperature and vegetables are tender with slightly charred edges.
06 - Serve immediately alongside warm tortillas, garnished with lime wedges, chopped cilantro, and optional toppings such as sour cream, salsa, or guacamole.
