Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts or thighs, sliced
- 3 bell peppers (red, yellow, green), sliced
- 1 large onion, sliced
- 2 tbsp olive oil
- 2 tsp chili powder
- 1 tsp paprika
- 1 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- Lime wedges and cilantro for garnish
Instructions
- Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper.
- In a small bowl, combine chili powder, paprika, cumin, garlic powder, onion powder, salt, and pepper.
- In a large bowl, toss chicken slices with 1 tbsp olive oil and spice mixture until well coated.
- Spread the seasoned chicken, bell peppers, and onions evenly on the prepared sheet pan. Drizzle with remaining olive oil.
- Roast for 20-25 minutes, stirring halfway through, until chicken is cooked through and vegetables are tender.
- Garnish with fresh cilantro and lime wedges before serving. Serve with tortillas if desired.
Notes
- Adjust spice levels to taste by increasing chili powder or adding hot sauce.
- For extra flavor, marinate chicken with spices and lime juice for 30 minutes prior to cooking.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten-Free, Dairy-Free, Paleo
Nutrition
- Serving Size: 1 plate
- Calories: 350 Kcal
- Sugar: 8g
- Sodium: 720mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 85mg