Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts, sliced into 1/2-inch strips
  • 3 large bell peppers (red, yellow, orange), deseeded and sliced into strips
  • 1 large red onion, halved and sliced into wedges
  • 2 tbsp extra virgin olive oil or avocado oil
  • 2 limes (1 for roasting, 1 for fresh juice)
  • 1 tbsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper

Instructions:

  1. Preheat your oven to 425°F (220°C). Slice the chicken breasts, bell peppers, and red onion into uniform 1/2-inch strips to ensure even cooking across all components.
  2. Place the chicken, peppers, and onions directly on a 13x18 inch rimmed baking sheet. Drizzle with 2 tablespoons of oil and sprinkle the chili powder, smoked paprika, cumin, garlic powder, salt, and pepper over the mixture. Use your hands to toss until every piece is thoroughly coated, then spread into a single, even layer.
  3. Slide the pan into the center rack of the oven. Roast for 18–22 minutes until the chicken is opaque and reaches a safe internal temperature, and the tips of the peppers are slightly blackened and blistered. Squeeze fresh lime juice over the pan immediately before serving.