Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, sliced into strips
- 3 bell peppers (red, green, yellow), 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
- Fresh cilantro and lime wedges for garnish
Instructions
- Preheat oven to 400°F (200°C).
- In a small bowl, mix chili powder, paprika, cumin, garlic powder, onion powder, salt, and pepper.
- In a large bowl, toss the chicken strips and sliced vegetables with olive oil and spice mixture until evenly coated.
- Spread the mixture evenly on a baking sheet lined with parchment paper.
- Bake for 20-25 minutes or until chicken is cooked through and vegetables are slightly caramelized.
- Garnish with chopped cilantro and serve with lime wedges.
Notes
- Cut vegetables evenly for uniform cooking.
- Serve with warm tortillas and your favorite toppings for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 310 Kcal
- Sugar: 8g
- Sodium: 460mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg