Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts or thighs, sliced
- 3 bell peppers (red, yellow, green), sliced
- 1 large onion, sliced
- 3 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Lime wedges and fresh cilantro for garnish
Instructions
- Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper.
- In a small bowl, mix chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper.
- In a large bowl, toss chicken slices and vegetables with olive oil and spice mixture until evenly coated.
- Spread the chicken and vegetables evenly on the prepared sheet pan.
- Bake for 20-25 minutes, stirring halfway through, until chicken is cooked through and vegetables are tender.
- Serve hot with lime wedges and chopped cilantro, wrapped in tortillas or on a platter as desired.
Notes
- Adjust spice levels to taste.
- For extra flavor, marinate the chicken with spices and lime juice for 30 minutes before roasting.
- Use a combination of chicken and vegetables for variety.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Bake, Roast
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 320 Kcal
- Sugar: 7g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 70mg