# 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 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 flour or corn tortillas
14 - Lime wedges
15 - Chopped fresh cilantro
16 - Sour cream, salsa, and/or guacamole (optional)
# Directions:
01 - Set oven to 425°F and 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 optional cayenne pepper in a large bowl; mix thoroughly.
03 - Add sliced chicken, bell peppers, and red onion to the seasoning; toss until fully coated.
04 - Spread the coated chicken and vegetables evenly in a single layer on the prepared pan.
05 - Cook in the preheated oven for 18 to 20 minutes, tossing halfway through, until chicken is cooked and vegetables are tender with slight charring.
06 - Transfer to plates and accompany immediately with warm tortillas, lime wedges, and desired toppings such as cilantro, sour cream, salsa, or guacamole.
