Description
A vibrant, family-friendly meal cooked in one pan for effortless cleanup. Juicy chicken, caramelized peppers, and onions mingle with zesty lime and smoky spices. Perfect for quick weeknights with customizable toppings.
Ingredients
1 1/2 pounds boneless, skinless chicken breasts, sliced against the grain into 1/2-inch thick strips
3 bell peppers (green, yellow, red), cored and sliced
1 yellow onion, thinly sliced
2 cloves garlic, minced
3 Tablespoons olive oil
1 lime, juiced
1/4 cup fresh cilantro, chopped
8–10 small flour tortillas
Sour cream (optional)
Sliced avocado or guacamole (optional)
Pico de gallo (optional)
Shredded cheese (optional)
Instructions
Preheat oven to 425°F (220°C)
In a bowl, mix chili powder, paprika, cumin, onion powder, and 1/2 teaspoon salt
Add chicken strips, peppers, and onions to the bowl, toss with seasoning and 3 Tablespoons olive oil until coated
Arrange mixture in a single layer on a parchment paper-lined sheet pan
Squeeze lime juice over the top and sprinkle with garlic and 1/4 cup cilantro
Roast for 20-25 minutes until chicken is cooked through and vegetables are tender
Serve with warm tortillas and desired toppings
Notes
Use a meat thermometer to ensure chicken reaches 165°F (74°C)
Adjust spice level with more chili powder if desired
Let rest 2-3 minutes before serving for juicier chicken
Store leftovers in an airtight container in the fridge for 3-4 days
Can freeze uncooked seasoned chicken and veggies for up to 1 month; cook from frozen, adding 10 minutes to bake time
- Prep Time: 10
- Cook Time: 20
- Category: Main dish
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving (2 tacos)
- Calories: 400
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 150mg