# Required Ingredients:
→ Protein
01 - 1 ½ lbs boneless, skinless chicken breasts, thinly sliced
→ Vegetables
02 - 1 red bell pepper, sliced
03 - 1 yellow bell pepper, sliced
04 - 1 green bell pepper, sliced
05 - 1 medium red onion, sliced
→ Marinade & Seasonings
06 - 3 tbsp olive oil
07 - 2 tsp chili powder
08 - 1 tsp ground cumin
09 - 1 tsp smoked paprika
10 - ½ tsp garlic powder
11 - ½ tsp onion powder
12 - ½ tsp dried oregano
13 - ½ tsp salt
14 - ¼ tsp black pepper
15 - Juice of 1 lime
→ To Serve
16 - 8 small flour or corn tortillas, warmed
17 - Fresh cilantro leaves, chopped (optional)
18 - Lime wedges
19 - Sour cream, guacamole, or salsa (optional)
# Preparation Steps:
01 - Preheat the oven to 425°F. Line a large sheet pan with parchment paper or foil for easy cleanup.
02 - In a large bowl, blend olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, black pepper, and lime juice until evenly combined.
03 - Add sliced chicken, bell peppers, and red onion to the bowl and toss thoroughly to coat all pieces with marinade.
04 - Spread the chicken and vegetables evenly across the prepared sheet pan in a single layer.
05 - Place the sheet pan in the oven and roast for 20 to 25 minutes, stirring halfway through, until the chicken is fully cooked and vegetables are tender with slightly charred edges.
06 - Serve immediately with warmed tortillas and optional toppings such as chopped cilantro, lime wedges, sour cream, guacamole, or salsa.
