Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken breasts, sliced into strips
- 3 bell peppers (red, yellow, green), sliced
- 1 large onion, sliced
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Juice of 1 lime
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 tablespoon olive oil and half of the spice mixture. Toss bell peppers and onions with remaining olive oil and spice mixture.
- Spread chicken and vegetables evenly on the sheet pan.
- Bake for 20-25 minutes until chicken is cooked through and vegetables are tender, stirring halfway through.
- Remove from oven, squeeze lime juice over top, and serve hot with warm tortillas or over rice if desired.
Notes
- You can customize the spice mix for extra heat or flavor variation.
- Serve with your favorite toppings like sour cream, shredded cheese, or fresh cilantro.
- This recipe works well with chicken thighs too, if preferred.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Method: Bake
- Cuisine: Mexican-American
- Diet: Easy, family-friendly
Nutrition
- Serving Size: 1 plate
- Calories: 320 kcal Kcal
- Sugar: 7 g
- Sodium: 500 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 70 mg