# What you need:
→ Chicken
01 - 1.5 lbs boneless skinless chicken breasts or thighs, thinly sliced
→ Vegetables
02 - 2 bell peppers, assorted colors, sliced into strips
03 - 1 large red onion, sliced into thin 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 black pepper
12 - 0.25 teaspoon 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)
# How to make it:
01 - Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper or foil.
02 - Combine olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne (if using) in a large bowl. Mix well.
03 - Add chicken strips, bell peppers, and red onion to the bowl and toss until evenly coated with the seasoning mixture.
04 - Spread chicken and vegetables in a single layer on the prepared baking sheet.
05 - Roast for 18 to 20 minutes, tossing halfway through, until chicken is cooked through and vegetables are tender with slightly charred edges.
06 - Serve immediately with warm tortillas, lime wedges, and desired toppings such as cilantro, sour cream, salsa, or guacamole.
