- 1 lb (450 g) boneless skinless chicken breasts, sliced
- 3 bell peppers (red, yellow, green), sliced
- 1 large large onion, sliced
- 2 tbsp olive oil
- 2 tbsp chili powder
- 1 tbsp paprika
- 1 tbsp garlic powder
- 1/2 tbsp cumin
- 1/2 tbsp salt
- 1/4 tbsp black pepper
- 1 lime cut into wedges
- Flour tortillas, for serving
- Optional toppings: sour cream, guacamole, shredded cheese, cilantro
Preheat oven to 425°F (220°C).Place chicken, bell peppers, and onion on a large baking sheet. Drizzle with olive oil.Sprinkle chili powder, paprika, garlic powder, cumin, salt, and black pepper over the chicken and vegetables. Toss to coat evenly.Spread ingredients in a single layer on the pan.Bake for 20 minutes, stirring halfway through, until chicken is cooked and vegetables are tender.Squeeze fresh lime juice over the top before serving.Serve with warm flour tortillas and optional toppings.
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Use chicken thighs for juicier meat.
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Add extra vegetables like zucchini or mushrooms for variety.
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For a low-carb option, serve over cauliflower rice instead of tortillas.
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Leftovers store in the fridge for up to 3 days; reheat gently to avoid drying out chicken.
