# Components:
→ Chicken
01 - 1.5 lbs boneless, skinless chicken breasts or thighs, thinly sliced
→ Vegetables
02 - 2 assorted color bell peppers, sliced into strips
03 - 1 large red onion, thinly sliced into wedges
→ Marinade & Seasoning
04 - 3 tablespoons olive oil
05 - 2 teaspoons chili powder
06 - 1 teaspoon ground cumin
07 - 1 teaspoon smoked paprika
08 - 0.5 teaspoon garlic powder
09 - 0.5 teaspoon onion powder
10 - 0.5 teaspoon salt
11 - 0.25 teaspoon ground black pepper
12 - 0.25 teaspoon cayenne pepper (optional)
→ To Serve
13 - Warm flour or corn tortillas
14 - Lime wedges
15 - Chopped fresh cilantro
16 - Sour cream, salsa, and/or guacamole (optional)
# Directions:
01 - Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or foil for easy cleanup.
02 - In a large bowl, whisk together olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, and optional cayenne pepper until well blended.
03 - Add chicken strips, bell peppers, and sliced red onion to the bowl. Toss thoroughly to ensure all pieces are evenly coated with the seasoning mixture.
04 - Spread the chicken and vegetable mixture in a single layer on the prepared baking sheet.
05 - Bake for 18 to 20 minutes, tossing halfway through, until the chicken reaches a safe internal temperature and vegetables are tender with slight charring.
06 - Serve immediately with warm tortillas, lime wedges, and optional toppings such as cilantro, sour cream, salsa, or guacamole.
