One-pan meal with tender chicken strips, bell peppers, and onions roasted with flavorful Tex-Mex spices.
# Components:
→ Proteins
01 - 1.3 lbs boneless, skinless chicken breasts or thighs, sliced into strips
→ Vegetables
02 - 1 large red bell pepper, sliced
03 - 1 large yellow bell pepper, sliced
04 - 1 large green bell pepper, sliced
05 - 1 large red onion, sliced
→ Marinade & Seasoning
06 - 3 tablespoons olive oil
07 - 2 teaspoons chili powder
08 - 1 teaspoon ground cumin
09 - 1 teaspoon smoked paprika
10 - 1/2 teaspoon garlic powder
11 - 1/2 teaspoon onion powder
12 - 1/2 teaspoon dried oregano
13 - 1/4 teaspoon cayenne pepper (optional)
14 - 1 teaspoon salt
15 - 1/2 teaspoon ground black pepper
16 - Juice of 1 lime
→ To Serve
17 - 8 small flour or corn tortillas, warmed
18 - Fresh cilantro, chopped (optional)
19 - Lime wedges
20 - Sour cream, salsa, or guacamole (optional)
# Method steps:
01 - Preheat the oven to 425°F and line a large baking sheet with parchment paper or foil to facilitate cleanup.
02 - In a large bowl, whisk together olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, dried oregano, cayenne pepper, salt, black pepper, and lime juice until thoroughly combined.
03 - Add chicken strips, sliced bell peppers, and red onion to the marinade and toss gently to coat all ingredients evenly.
04 - Evenly spread the marinated chicken and vegetables in a single layer on the prepared baking sheet to ensure proper roasting.
05 - Place the baking sheet in the oven and roast for 22 to 25 minutes, stirring halfway through to promote even cooking, until chicken is fully cooked and vegetables are tender with slight charring.
06 - Remove from oven and serve immediately with warmed tortillas and preferred toppings such as cilantro, lime wedges, sour cream, salsa, or guacamole.
