Ingredients
Scale
- 1 lb boneless chicken breasts or thighs, sliced
- 3 bell peppers (red, green, yellow), sliced
- 1 large onion, sliced
- 2 tbsp olive oil
- 2 tsp chili powder
- 1 tsp paprika
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- Lime wedges and fresh cilantro for garnish
Instructions
- Preheat oven to 400°F (200°C). Line a sheet pan with parchment paper.
- In a small bowl, combine chili powder, paprika, cumin, garlic powder, onion powder, salt, and pepper.
- Toss sliced chicken, peppers, and onions with olive oil and spice mixture until evenly coated.
- Spread the mixture in a single layer on the prepared sheet pan.
- Bake for 20-25 minutes until chicken is cooked through and vegetables are tender.
- Garnish with fresh cilantro and lime wedges before serving. Serve with warm tortillas if desired.
Notes
- For extra flavor, marinate the chicken in spices and lime juice for 15 minutes before baking.
- You can substitute chicken with shrimp or beef strips for variation.
- Use a mix of colorful bell peppers for a vibrant presentation.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Method: Bake
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 350 kcal Kcal
- Sugar: 8 g
- Sodium: 520 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 70 mg