# What You Need:
→ Protein & Marinade
01 - 1.5 lbs boneless, skinless chicken breasts, cut into 0.5-inch strips
02 - 2 tbsp olive oil
03 - 1.5 tsp chili powder
04 - 1 tsp ground cumin
05 - 1 tsp smoked paprika
06 - 0.5 tsp garlic powder
07 - 0.5 tsp onion powder
08 - 0.5 tsp salt
09 - 0.25 tsp black pepper
10 - Juice of 1 lime
→ Vegetables
11 - 1 large red bell pepper, thinly sliced
12 - 1 large yellow bell pepper, thinly sliced
13 - 1 large green bell pepper, thinly sliced
14 - 1 large red onion, thinly sliced
→ To Serve
15 - 8 small flour or corn tortillas, warmed
16 - 0.5 cup fresh cilantro leaves, chopped
17 - 1 avocado, sliced (optional)
18 - 0.5 cup sour cream (optional)
19 - 1 lime, cut into wedges
# Directions:
01 - Preheat the oven to 425°F. Line a large sheet pan with parchment paper or aluminum foil.
02 - In a large bowl, whisk together olive oil, chili powder, ground cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, and lime juice.
03 - Add the chicken strips to the bowl and toss until evenly coated with the marinade.
04 - Spread the marinated chicken, sliced bell peppers, and red onion evenly across the prepared sheet pan. Toss the vegetables with any remaining marinade.
05 - Roast in the oven for 20 to 25 minutes, stirring halfway through, until the chicken is cooked thoroughly and vegetables are tender with slight caramelization.
06 - Serve the hot chicken and vegetable mixture with warmed tortillas. Garnish with chopped cilantro, sliced avocado, sour cream, and lime wedges as desired.
