Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, thinly sliced into strips
  • 3 large bell peppers, sliced into strips
  • 1 large yellow onion, sliced into wedges
  • 2 tbsp olive oil
  • 2 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 lime, juiced

Instructions:

  1. Preheat the oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. In a large bowl or directly on the baking sheet, combine the sliced chicken, bell peppers, and onions.
  3. Drizzle the mixture with olive oil and lime juice, then sprinkle with chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and black pepper.
  4. Toss thoroughly until all ingredients are evenly coated in the spice paste.
  5. Spread the ingredients in a single layer across the pan, ensuring they do not overlap to prevent steaming.
  6. Roast for 20–25 minutes until the chicken is opaque and the peppers have visible charred blisters.
  7. Optional: Turn the oven to broil for the final 2–3 minutes until the edges of the onions are deep brown and the chicken has a slight crust.